![](\"https:\/\/www.shareanews.com\/wp-content\/uploads\/2025\/06\/Pasted-8.png\")
<\/p>\nWhen it comes to grilling, pork tenderloin is the perfect middle ground\u2014easier 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.<\/p>\n
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.<\/p>\n
To bring out the best flavor, use a marinade or dry rub to balance sweet, salty, tangy, and aromatic notes.<\/p>\n
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Grill Time:<\/strong> Grill a \u00be- to 1-pound tenderloin over medium-high indirect heat for 30 to 35 minutes, or until fully cooked.<\/p>\n<\/li>\n Target Temperature:<\/strong> The internal temperature should reach 165\u00b0F (74\u00b0C)<\/strong> when checked with an instant-read thermometer. Cover loosely with foil and let it rest for 10 minutes before slicing.<\/p>\n<\/li>\n<\/ul>\n 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\u2014like a fillet knife\u2014for better control. Pull the silver skin taut and slice just underneath it to remove. Trim away any large chunks of fat as well.<\/p>\n Dry rubs and marinades are both excellent ways to add flavor to pork tenderloin before grilling.<\/p>\n Marinade:<\/strong> 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.<\/p>\n<\/li>\n Dry Rub:<\/strong> Gently massage your favorite spice blend into the meat with your fingers. Some recipes may suggest applying the rub ahead of time\u2014if so, refrigerate the pork until you\u2019re ready to grill.<\/p>\n<\/li>\n<\/ul>\n Since pork tenderloin is lean, it can dry out quickly over high heat. Indirect grilling is the best method\u2014it lets the pork cook gently and evenly.<\/p>\n Light the charcoal using lighter fluid, an electric starter, or a chimney starter. (If using lighter fluid, wait a minute before lighting.)<\/p>\n<\/li>\n Let the coals burn until they\u2019re covered in a light layer of ash.<\/p>\n<\/li>\n Arrange the coals around a drip pan in the center of the grill, keeping the middle clear.<\/p>\n<\/li>\n Check the heat above the drip pan\u2014it should be medium-high.<\/p>\n Too hot?<\/strong> Spread the coals out, close some vents, or remove a few coals.<\/p>\n<\/li>\n Too cool?<\/strong> Knock off ash from hot coals, move them closer together, add fresh coals, or open the vents.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n Open the lid, turn the gas on, and light the grill according to the manufacturer\u2019s instructions. Set burners to high. Close the lid and preheat for 10\u201315 minutes.<\/p>\n<\/li>\n For indirect heat, turn off the burner directly beneath where the pork will sit<\/strong> and keep the surrounding burners on medium-high.<\/p>\n<\/li>\n Adjust burner settings if it\u2019s too hot or too cool.<\/p>\n<\/li>\n<\/ul>\n Place the tenderloin:<\/p>\n Over the drip pan<\/strong> on a charcoal grill<\/p>\n<\/li>\n Over the unlit burner<\/strong> on a gas grill<\/p>\n<\/li>\n<\/ul>\n Cover the grill and cook a \u00be- to 1-pound pork tenderloin for 30\u201335 minutes over medium-high indirect heat<\/strong>, or until the internal temp hits 165\u00b0F (74\u00b0C)<\/strong>. Flip once halfway through.<\/p>\n Remove the tenderloin from the grill, cover loosely with foil, and let it rest for at least 10 minutes<\/strong>. This allows the juices to redistribute, making the pork more flavorful and moist.<\/p>\n Slice into \u00bd-inch thick rounds. With these four simple steps, you’re ready to make pork tenderloin the star of your next backyard barbecue.<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to grilling, pork tenderloin is the perfect middle ground\u2014easier than a steakhouse-style filet mignon but a step up from basic burgers. Learning how [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":587,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"_links":{"self":[{"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/posts\/586"}],"collection":[{"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/comments?post=586"}],"version-history":[{"count":1,"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/posts\/586\/revisions"}],"predecessor-version":[{"id":589,"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/posts\/586\/revisions\/589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/media\/587"}],"wp:attachment":[{"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/media?parent=586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/categories?post=586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shareanews.com\/index.php\/wp-json\/wp\/v2\/tags?post=586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nStep 1: Trim the Tenderloin<\/h4>\n
\nStep 2: Season the Pork<\/h3>\n
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\n![](\"https:\/\/www.shareanews.com\/wp-content\/uploads\/2025\/06\/Pasted-9.png\")
<\/h4>\nStep 3: Prep the Grill for Indirect Heat<\/h4>\n
For a Charcoal Grill:<\/h5>\n
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For a Gas Grill:<\/h5>\n
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\nStep 4: Rest and Serve<\/h4>\n
Serve with mustard, horseradish, or your favorite homemade BBQ sauce if desired.<\/p>\n
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