4 Simple Steps to Perfectly Grilled Pork Tenderloin

When it comes to grilling, pork tenderloin is the perfect middle ground—easier than a steakhouse-style filet mignon but a step up from basic burgers. Learning how to grill pork tenderloin using indirect heat, and why resting the meat is crucial for juicy results, will help you achieve delicious, tender pork every time.

Pork tenderloin is also incredibly versatile. You can season it with dry rubs or marinades and pair it with grilled veggies or fruit for a satisfying meal.

To bring out the best flavor, use a marinade or dry rub to balance sweet, salty, tangy, and aromatic notes.

Grilling Tips for Pork Tenderloin:

• Grill Time: Grill a ¾- to 1-pound tenderloin over medium-high indirect heat for 30 to 35 minutes, or until fully cooked.

• Target Temperature: The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer. Cover loosely with foil and let it rest for 10 minutes before slicing.

Step 1: Trim the Tenderloin

Before grilling, trim off excess fat and any silver skin (the shiny, tough connective tissue on the surface of the meat). Use a sharp knife—like a fillet knife—for better control. Pull the silver skin taut and slice just underneath it to remove. Trim away any large chunks of fat as well.

Step 2: Season the Pork

Dry rubs and marinades are both excellent ways to add flavor to pork tenderloin before grilling.

• Marinade: Place the pork in a resealable plastic bag and pour in your marinade of choice. Let it marinate in the fridge for at least 2 hours before grilling.

• Dry Rub: Gently massage your favorite spice blend into the meat with your fingers. Some recipes may suggest applying the rub ahead of time—if so, refrigerate the pork until you’re ready to grill.

Step 3: Prep the Grill for Indirect Heat

Since pork tenderloin is lean, it can dry out quickly over high heat. Indirect grilling is the best method—it lets the pork cook gently and evenly.

For a Charcoal Grill:

• Light the charcoal using lighter fluid, an electric starter, or a chimney starter. (If using lighter fluid, wait a minute before lighting.)

• Let the coals burn until they’re covered in a light layer of ash.

• Arrange the coals around a drip pan in the center of the grill, keeping the middle clear.

• Check the heat above the drip pan—it should be medium-high.

  • Too hot? Spread the coals out, close some vents, or remove a few coals.

  • Too cool? Knock off ash from hot coals, move them closer together, add fresh coals, or open the vents.

For a Gas Grill:

• Open the lid, turn the gas on, and light the grill according to the manufacturer’s instructions. Set burners to high. Close the lid and preheat for 10–15 minutes.

• For indirect heat, turn off the burner directly beneath where the pork will sit and keep the surrounding burners on medium-high.

• Adjust burner settings if it’s too hot or too cool.

Place the tenderloin:

• Over the drip pan on a charcoal grill

• Over the unlit burner on a gas grill

Cover the grill and cook a ¾- to 1-pound pork tenderloin for 30–35 minutes over medium-high indirect heat, or until the internal temp hits 165°F (74°C). Flip once halfway through.

Step 4: Rest and Serve

Remove the tenderloin from the grill, cover loosely with foil, and let it rest for at least 10 minutes. This allows the juices to redistribute, making the pork more flavorful and moist.

Slice into ½-inch thick rounds.
Serve with mustard, horseradish, or your favorite homemade BBQ sauce if desired.

With these four simple steps, you’re ready to make pork tenderloin the star of your next backyard barbecue.