Grilling pork tenderloin is a fantastic way to enjoy a flavorful, juicy, and healthy meal that’s quick to prepare. This lean cut cooks fast and benefits from high heat to develop a delicious crust while keeping the inside tender. If you’ve ever wondered how to grill pork tenderloin to perfection, this step-by-step guide will help you master the process with ease.
What You Need to Know Before Grilling Pork Tenderloin
Pork tenderloin is a long, narrow, and very lean cut of meat that comes from the muscle running along the pig’s backbone. It’s often compared to chicken breast in terms of leanness and tenderness, making it a great choice for grilling. Because it’s so lean, it cooks quickly and can dry out if overcooked, so timing and temperature control are key.
Preparing Your Pork Tenderloin
Trim and Season
Start by trimming any silver skin or excess fat from your pork tenderloin. This helps the seasonings penetrate better and ensures even cooking.
Brush the tenderloin all over with a light coating of oil-extra virgin olive oil, vegetable oil, or avocado oil work well. This prevents sticking and helps create a beautiful crust.
Season generously with salt, pepper, and your favorite spices. A simple mix of garlic powder, onion powder, paprika, and black pepper works great, but feel free to use a steak rub or any seasoning blend you like.
Optional: Marinate
If you want to add extra flavor, marinate the pork tenderloin for 20-30 minutes before grilling. Because the tenderloin is very porous, it absorbs marinades quickly. Avoid sugary marinades if you plan to sear the meat at high heat, as sugars can burn easily.
Setting Up Your Grill
For best results, set up your grill for two-zone cooking:
– Direct heat zone: High heat (450-500°F) for searing.
– Indirect heat zone: Medium or low heat for finishing the cooking.
If you’re using a charcoal grill, push the hot coals to one side. For a gas grill, turn on half or one-third of the burners to low.
Preheat the grill for about 10-15 minutes until it reaches the desired temperature.
Clean and oil the grill grates before placing the pork on them to prevent sticking.
Grilling Your Pork Tenderloin
Step 1: Sear on Direct Heat
Place the pork tenderloin on the direct heat side of the grill. Sear it for about 1.5 minutes on each side, turning it to sear all four sides. This high heat sear creates a caramelized crust that locks in juices and adds flavor through the Maillard reaction.
Keep the grill lid closed between turns to maintain heat.
Step 2: Move to Indirect Heat
After searing, move the tenderloin to the indirect heat side of the grill. Grill it for about 4 minutes on each of the two larger sides (the flatter sides), flipping once. This step gently cooks the pork through without burning the outside.
Step 3: Check Internal Temperature
Use an instant-read meat thermometer to check the internal temperature. The pork is done when it reaches 145°F (63°C) in the thickest part. This temperature ensures the pork is safe to eat while remaining juicy and slightly pink inside.
If it hasn’t reached 145°F yet, continue grilling over indirect heat, checking every few minutes.
Resting and Serving
Once the pork tenderloin reaches 145°F, remove it from the grill and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, making it more tender and juicy when sliced.
Slice the pork against the grain (perpendicular to the muscle fibers) to maximize tenderness.
Tips for Flavor Variations
– Honey Garlic Glaze: Brush a honey garlic glaze made from honey, garlic, soy sauce, and Dijon mustard onto the pork during the last few minutes of grilling over direct heat. This adds a sticky, caramelized finish.
– Dry Rubs: Experiment with different dry rubs containing smoked paprika, cumin, brown sugar (applied after searing), or chili powder for a smoky or spicy kick.
– Marinades: Use citrus-based or vinegar-based marinades for a tangy flavor. Avoid sugary marinades before searing to prevent burning.
Equipment and Ingredients Checklist
– Equipment: Grill (gas or charcoal), instant-read meat thermometer, tongs, basting brush (optional), sharp knife.
– Ingredients: 1 to 1.5 lb pork tenderloin, oil (olive, vegetable, or avocado), salt, pepper, optional seasonings or marinade ingredients.
Grilling pork tenderloin is simple and rewarding when you follow these steps. The key is balancing high heat searing with gentle indirect cooking, monitoring the internal temperature, and letting the meat rest before slicing. Enjoy your juicy, tender, and flavorful grilled pork tenderloin with your favorite sides!
Tender, juicy, and packed with flavor-grilled pork tenderloin is a quick and delicious meal that’s sure to impress. Happy grilling!