Grilled Pork Tenderloin

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)

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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.

Recipe Tips!

• 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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