This grilled pork tenderloin recipe is the definition of savory. You’ll love the depth of flavor in the marinade and the smell that wafts from the grill!

Grilled pork tenderloin sliced up on a plate.

Grilled pork tenderloin is one of the cuts that can provide so much flavor when prepared correctly. In this recipe, we’ll teach you everything you need to know to avoid the cardinal sin of pork loin – cooking it too long and drying it out. With the help of a silky and super savory marinade and some foolproof grill tips, you’re well on your way to pork protein glory.

Ingredients for Pork Tenderloin recipe.

Trimming Silver Skin off Pork Tenderloin

Before we dive into the recipe, let’s first inspect your pork tenderloin for pesky silver skin – an extremely tough layer of connective tissue common for this cut. If left on, it will make your pork chewy and tough. Here’s how to remove it:

  • Inspect the Tenderloin: First, lay the tenderloin on a cutting board and inspect it for silver skin. If you don’t see a thick layer of shiny skin, your tenderloin was already trimmed. Thank your butcher and skip this process!
  • Position the Knife: Using a sharp boning knife, wedge the blade in between the meat and the silver skin (make sure the blade is facing away from you so you can securely hold the skin in the other hand as you slice it off).
  • Slice the Skin Off: Next, run the blade down slicing the skin off and avoiding cutting any of the flesh. Repeat the process until all the skin is removed.

How to Make a Juicy Grilled Pork Tenderloin

The most important parts of nailing a grilled tenderloin are the marinade and minding the internal temperature. Master these two tactics and you’ll be golden.

  • Whip Up the Marinade: First, place the minced garlic cloves, garlic parsley salt, dijon mustard, honey, soy sauce, and olive oil in a large plastic storage bag. Place the tenderloin in the bag, remove the air, seal it tightly, and massage the marinade over the cut until fully coated.
  • Marinate the Tenderloin: Next, pop the bag into the fridge for at least 30 minutes.
  • Grill the Tenderloin: Place the tenderloin on the grates of a grill preheated to 400°F. Next, allow it to grill with the lid closed for 15-20 minutes, flipping it to a different side every 3-5 minutes.
  • Allow the Tenderloin to Rest: Remove the tenderloin from the grill and allow it to rest for at least 5-10 minutes before slicing into it. Dig in and enjoy!

Hot Tip: It’s best to marinate meat in a sealable plastic bag over an airtight container. Not only does it make clean up easier, but it also helps distribute the sauce more evenly around the cut.

5 Tips & Tricks Along the Way

These 5 tips will prevent your pork from drying out and result in the juiciest tenderloin possible.

  • Keep a close eye on the pork, but make sure the lid primarily stays closed. Depending on the thickness of the tenderloin, the cooking time may be shorter or longer. Don’t be afraid to open the lid every 5 or so minutes to make sure it’s not overcooking.
  • Marinate the meat for at least 30 minutes (2 hours is prime). You can get away with marinating your tenderloin for just 30 minutes, but a 2-hour marinade makes a huge difference. If you can, prep ahead – you won’t be disappointed!
  • Add your favorite herbs to the marinade. Fresh or dried herbs are always a welcome addition to pork marinades. Rosemary and thyme are our favorites.
  • Use a meat thermometer to gauge doneness. If you’re unsure if your pork tenderloin is fully cooked, use an instant-read meat thermometer to ensure the internal temperature has reached 145°F. This is also crucial to ensuring that you don’t overcook the tenderloin – a notoriously lean cut of meat that’s prone to drying out!
  • Allow the meat to rest for at least 5 minutes before carving. Much like steak and other larger cuts of meat, the resting time before carving is crucial to lock in all the wonderful juices.
Grilled pork tenderloin sliced up on a plate with herbs on top.

Ideas for Serving Grilled Pork Tenderloin

Grilled tenderloin is super versatile and great paired with just about any side dish. When it comes to vegetables, we love pairing them with air fryer asparagus, grilled corn on the cob, or a fresh green salad. Spuds are also a great sidekick, with creamy scalloped potatoes or Olivier potato salad top of mind.

Storing & Reheating

To keep the tenderloin on hand for up to a week, store it in an airtight container in the fridge. This will keep the meat moist and prevent it from drying out. To reheat it, preheat the oven to 325°F, place the tenderloin in a baking dish, and cover it with foil. Cook the tenderloin until warmed through.


How do you keep pork tenderloin from drying out on the grill?

The key to preventing pork tenderloin from drying out on the grill is to 1) marinade it for at least 30 minutes and 2) keep the lid of the BBQ closed. This will help the meat to retain moisture as it cooks and cooks through beautifully.

How long do you grill a pork tenderloin per pound?

As a general rule of thumb, you’ll want to grill pork tenderloin for 3-5 minutes per side (all sides, not just the top and bottom). Every so often, flip the meat to make sure each side gets a nice sear and attention from the direct heat.

How long does a pork tenderloin take on a charcoal grill?

The time it takes to cook a pork tenderloin over a charcoal grill comes down to how hot the cools are. You’ll want to bring the heat to around 400°F to stick to the 3-5 minute rule per side that you’d have on a gas grill.

Should you wrap your pork tenderloin in foil when grilling it?

There’s no need to wrap a pork tenderloin in foil when grilling it. This prevents the loin from getting a nice sear and crust on all sides and getting a wonderful, smokey flavor.

Should pork tenderloin be cooked covered or uncovered on the grill?

For best results, you’ll want to cook a pork tenderloin covered on a hot grill. This not only creates a steaming effect, but also helps to lock in the moisture of the meat.

More Tasty Meat Recipes for the Grill

About Author

Avatar photo

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.