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 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.
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.
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.
FAQ
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
- Air Fryer Pork Chops – Tender, juicy chops (+ a helpful video)
- Shashlik – Slavic-style pork skewers
- Grilled Chicken Wings – Marinated in an easy ranch & garlic salt marinade
- Air Fryer Pork Belly Bites – 3-ingredient pork belly morsels
- Easy Oven Baked Pork Ribs – Classic cola ribs
Recipe
Ingredients
- 2 lbs pork tenderloin
- 3 garlic cloves minced
- 1 tbsp garlic parsley salt
- 1 tbsp dijon mustard
- 2 tsp honey
- 1 tbsp soy sauce
- 1/4 cup oil olive or avocado
Instructions
- Place garlic, garlic parsley salt, dijon mustard, honey, soy sauce, and oil in a large plastic storage bag.
- Pat the pork tenderloin dry with a paper towel. Stuff the tenderloin into the bag with the sauce mixture. Massage the marinade into the pork tenderloin. Place it in the fridge and allow it to marinade for at least 30 minutes.
- Preheat a grill to 400°F. Remove the pork from the marinade and place it on the grill. Allow it to grill with a lid closed for 15-20 minutes. Turn the tenderloin every 5 minutes to cook it evenly on all sides.
- Remove the tenderloin from the grill and allow it to rest for at least 5-10 minutes before slicing into it. Enjoy the juicy goodness!
Came out so perfectly yummy!! The whole fam loved it!!
Hello, Jen. Thanks for giving our recipe a try, I'm so glad you all enjoyed it!
Made this for dinner and it really was so easy!! We all loved it!
So glad you all enjoyed, Eden!
This was the best pork tenderloin I've had! The marinade gives the pork so much flavor and it was so moist.
Hi Dana- so happy to hear such feedback, thank you!