Grilled Pork Tenderloin Recipe: Perfect BBQ Delight

I’ve included some videos below for those who prefer to watch rather than read.

Grilling pork tenderloin is a fantastic way to enjoy a quick, juicy, and tender meal that’s packed with flavor. Follow these simple steps for a delicious grilled pork tenderloin that will impress your family and friends.

Using a BBQ seasoning rub, a honey garlic glaze, or a simple marinade of olive oil, balsamic vinegar, garlic, and herbs can elevate the taste and ensure you achieve the perfect result every time. Whether you’re using direct or indirect heat, you’ll find that grilling pork tenderloin is straightforward and rewarding.

In this blog post, you’ll learn how to prepare, season, and grill pork tenderloin with ease. You’ll also pick up tips on achieving the juiciest and most flavorful meat. Let’s get started and make your next grilling session a success!

Exact Ingredients (+ Possible Substitutes)

To make a delicious grilled pork tenderloin, you’ll need some basic ingredients. Here’s a list with possible substitutes to fit what you have on hand.

Ingredients:

• Pork Tenderloin: 1-2 pounds
• Olive Oil: 2 tablespoons (can substitute with vegetable oil)
• Garlic Powder: 1 teaspoon (can use minced fresh garlic, about 1 clove)
• Salt: 1 teaspoon (sea salt or kosher salt works best)
• Black Pepper: ½ teaspoon (freshly ground for better flavor)
• Herbs: Optional (rosemary, thyme, or parsley to add flavor)

Marinade:

• Soy Sauce: 2 tablespoons (tamari or coconut aminos can be used for a gluten-free option)
• Honey: 1 tablespoon (use brown sugar or maple syrup as substitutes)
• Lemon Juice: 1 tablespoon (lime juice or vinegar can be used)

Marinate your pork for at least 30 minutes, but it’s best if left overnight in the refrigerator. This allows the flavors to fully penetrate the meat, making it extra tasty when grilled.

Cooking Tips:

Use the remaining marinade to baste the pork while grilling for added flavor. Remember to let the pork rest for about 5 minutes after grilling to let the juices redistribute.

By having these ingredients on hand and considering the possible substitutes, you can ensure a flavorful and juicy pork tenderloin every time!

Instructions

1. Prepare the grill:

• For a gas grill, preheat one side to high or medium-high heat.
• For a charcoal grill, light a chimney of coals and pile them on one side.

2. Marinate the pork:

• Place the pork tenderloin in a sealable plastic bag.
• Add your favorite marinade.
• Seal the bag and refrigerate for at least 15 minutes, up to 2 hours.

3. Preheat the grill:

• Heat the grill to about 400°F.
• Oil the grates to prevent sticking.

4. Grill the pork:

• Remove the pork from the bag and pat dry.
• Place the pork on the grill over direct heat.
• Grill for 2-3 minutes per side, turning to get a nice sear.
• Keep the lid closed while grilling.

5. Check the temperature:

• Use a meat thermometer to check the internal temperature.
• The pork is done when it reaches 145°F.

6. Let it rest:

• Remove the pork from the grill.
• Let it rest for about 5 minutes before slicing.

7. Serve and enjoy:

• Slice the tenderloin into medallions.
• Serve with your favorite sides.

Grilling pork tenderloin is simple and quick, ensuring a juicy and flavorful meal. Enjoy!

Tips, Tricks & Storing

Dry the Pork:
To ensure the seasoning sticks, make sure you dry the pork well after rinsing. Pat it down with paper towels until it’s completely dry.

Marinating:
Marinate the pork for at least 1 hour, but not more than 8 hours. This allows the flavors to seep in without making the meat too mushy.

Trimming Silver Skin:
Use a sharp knife to trim off the silver skin. This skin doesn’t break down during cooking and can be tough to chew.

Grill Temperature:
Preheat your grill to 400°F. This ensures the pork cooks evenly and gets a nice sear.

Internal Temperature:
Cook the pork until it reaches an internal temperature of 145°F. Use an instant-read thermometer to check. This is crucial for doneness and safety.

Resting:
Let the pork rest for about 5-10 minutes after grilling. This keeps the juices in, making the meat more flavorful and tender.

Storing Leftovers:
Wrap leftover pork in aluminum foil or store in an airtight container. It can be stored in the refrigerator for up to 3 days.

Freezing:
For longer storage, freeze the pork. Wrap it tightly in plastic wrap and then in foil. Store it in the freezer for up to 3 months.

Reheating:
When reheating, do so gently to avoid drying out the meat. Use the oven or microwave at a low setting until warmed through.