This Grilled Pork Tenderloin is so easy to make, but it will become a new staple grill recipe. A simple dry rub made with brown sugar and some staple spices. The results are moist, tender pork, with a slightly sweet crust.
In under 30 minutes you can have a flavorful pork tenderloin for an easy dinner. No marinading time needed, just dry rub and grill.
Ingredients You’ll Need:
Here’s what you need:
- Pork Tenderloin – Or Pork Loin Filet. A Pork Loin is a different cut, including size and shape, so is not a good substitute in this recipe due to big differences in cook time.
- Brown Sugar – You can use light or dark
- Spices – Kosher Salt, Paprika, Onion Powder, Garlic Powder, Cayenne Pepper (optional)
How to Grill a Pork Tenderloin
It’s best to set up your grill for ‘zone’ grilling – with a direct and indirect heat zone. After seasoning the pork, you’ll add it to the direct heat (over the flame) zone and grill for 6-7 minutes per side (with the lid closed) to get some nice browning and grill marks.
After all sides are browned, move the pork tenderloin to the indirect heat zone (not over the flame) to finish cooking through. Close the lid and cook in the indirect zone until the pork reaches 140-145 degrees F. This will take about 5 minutes, but will depend the size of the pork tenderloin.
How Long to Grill a Pork Tenderloin
The cook time depends on the size, but most pork tenderloin will cook in 15-20 minutes on the grill.
Direct vs Indirect Heat
What does it mean when a grilling recipe says “direct heat” or “indirect heat”? When a recipe says to set up your grill for ‘zone grilling’ that means you should have both a direct and indirect heat zone.
- Direct Heat – This means the the cooking is done directly over the flame. Direct heat is best when you want good grill marks and a nice char. It’s higher heat than indirect
- Indirect Heat – This means that the cooking is done next to the flame. Indirect heat is best for cooking food lower and slower. For chicken, it’s a good option if your chicken is well browned on the outside from the direct heat, but not cooked yet in the middle. You can move the seared pork to the indirect side of the grill to finish cooking without burning the outside.
- Pat Pork Dry – Pat the pork tenderloin dry before seasoning. Drying meat is important in order to get a good sear vs steaming the chicken.
- Trim the Pork – When working with pork, it’s always best to trim and remove any silver skin or excess fat.
- Utilize Zone Cooking – By being able to transfer the pork from the direct heat after browning to indirect heat to finish cooking on the inside, you get moist and juicy pork without burning the outside in the process.
- Rest the Meat – It’s always best to rest the pork for 10 minutes. This lets the pork finish cooking from the residual heat (without overcooking on the grill) and allows the juices to redistribute. If you slice too early, the juices will leave the pork tenderloin and dry it out.
Other Grilling Recipes:
- Grilled Shrimp Kabobs – The lemon marinade for grilled shrimp is so flavorful and fresh tasting.
- Grilled Cilantro Lime Chicken Thighs – The zesty, citrus marinade uses only 5 ingredients (plus salt and pepper) and takes only minutes to mix up. The results are moist chicken thighs with perfect grill marks.
- Caesar Grilled Chicken Sandwiches – Juicy, flavorful chicken breasts smothered in Caesar Dressing atop perfectly charred brioche buns.
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This Grilled Pork Tenderloin is so easy to make, but it will become a new staple grill recipe . A simple dry rub made with brown sugar and some staple spices. The results are moist, tender pork, with a slightly sweet crust.
- 1 pork tenderloin or pork loin filet (about 1.5lbs)
- 1/3 cup brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8–1/4 teaspoon ground cayenne pepper, optional
- Prep the Pork – Pat dry the pork tenderloin and use a sharp knife to remove any silver skin or excess fat from the outside of the pork.
- Dry Rub – In a small bowl, mix together the brown sugar and spices. Rub the tenderloin with the dry rub (making sure to get all sides) and set aside while you prep the grill.
- Preheat the Grill – Preheat the grill to medium-high heat (450-500 degrees F) for zone cooking – one direct heat section (lit) and one indirect heat (unlit) section.
- Grill – Once the grill is preheated, add the tenderloin to the direct heat section. Grill for 6-7 minutes, with the lid closed, per side, until it is nicely browned with grill marks. Once all sides are browned (about 12-15 minutes), transfer the pork to the indirect heat side and grill with the lid closed until cooked. This will take about 5 minutes but will vary based on pork size. The pork temperature should be 140-145 degrees F as it will cook more while it rests.
- Rest and Serve – Remove the pork from the grill and allow to rest for 10 minutes before cutting and serving. This is important so the pork continues to cook and to keep it juicy and moist.
- Category: Grilling, Mains
- Method: Grill
- Cuisine: American
Keywords: How to Grill Pork Tenderloin, Grilled Pork Tenderloin, Dry Rub for Pork Tenderloin