Grilled Pork Tenderloin on Gas or Charcoal Grill

A flavorful Grilled Pork Tenderloin that’s perfect for summertime dinners!

A short marinade, hot grill, and optional BBQ glaze make this tender juicy grilled pork tenderloin awesome… The soy sauce in the marinade recipe adds a salty savory flavor to the pork tenderloin that goes so well with the brown sugar, garlic and onion powder!

This tender juicy grilled pork tenderloins smoky char goes perfect with Loaded Potato Salad. The cool, savory potato salad (with all that bacon goodness!) is the perfect refresh to the warm, freshly grilled pork. It also goes great with BBQ Baked beans, Pasta Salad, fresh Strawberry Salad… And Soft Sourdough Rolls are great for making mini sandwiches.

Grilling Pork Tenderloin

Grilling pork tenderloin is seriously one of the best ways to cook it! You get that awesome charred crust on the outside while keeping the inside super moist and tender. That high heat from the grill really works its magic, giving the meat a beautiful, caramelized surface that locks in all those delicious juices and flavor.

And whether you’re firing up a charcoal grill, a gas grill, or even just using a cast iron grill pan indoors, it’s an easy win. With just a simple seasoning or marinade, you’re set for some seriously delicious eats!

The cooking time for a whole pork loin on the grill can vary depending on the weight of the meat, and your desired level of doneness. A typical 1-1.5 lb pork tenderloin will usually take 20-30 minutes to reach 145°F.

Use a meat thermometer to check the internal temperature of the meat. The USDA recommends cooking pork to an internal temperature of 145°F (63°C) for a medium-rare to medium level of doneness, or up to 160°F (71°C) for a well-done pork loin.

My Tips & Tricks

Want to make sure your grilled pork tenderloin comes out perfect every time? Follow these simple tips:

• Don’t Skip the Rest Before Grilling: Taking your tenderloin out of the fridge about 30 minutes before grilling is a small step that makes a big difference. It helps the meat cook more evenly and stay juicier.
• The “Silver Skin” Secret: That thin, shiny layer on the tenderloin? That’s silver skin, and it gets tough and chewy when cooked. Definitely remove it! Just slide a sharp knife under one end, angle it slightly up, and gently pull it away from the meat. A paper towel can give you a better grip if it’s slippery! Taking this off means a super tender bite every time.
• Heat It Up Right: Make sure your grill is preheated to medium-high heat (around 400°F) before you put the pork on. A hot grill gives you that fantastic sear and those beautiful grill marks that lock in flavor.
• Seasoning: Don’t be shy with the rub! Really coat the tenderloin evenly with that delicious soy sauce, brown sugar, and spice mix. It’s what creates that amazing flavor crust.
• Trust Your Thermometer: The absolute best way to know your pork tenderloin is perfectly cooked (tender, juicy, and safe!) is to use an instant-read thermometer. Aim for 145°F (63°C) in the thickest part of the meat. You don’t want to overcook it, or it can dry out.
• Don’t Rush the Rest! Once it hits 145°F, get that tenderloin off the grill and let it rest for 5-10 minutes before slicing. This resting time is crucial because it allows the juices to redistribute throughout the meat, making every slice incredibly tender and moist. If you cut it too soon, all those delicious juices will run right out!
• Sauce It Up (Your Way!): The soy-brown sugar combo is already fantastic, but if you love a little extra something, go for it! Brush on some BBQ sauce during the last few minutes of grilling for a sticky glaze, or just serve it on the side for dipping.

Cooking Pork Tenderloin on a Charcoal Grill

Alright, let’s fire up that charcoal grill for some amazing pork tenderloin! We’re going to use a two-zone fire method – it’s perfect for getting a great sear and then finishing your tenderloin without drying it out.

First things first, give your grill grates a good scrub with a wire brush to get rid of any old gunk. Nobody wants that in their meal!

Next, fill your charcoal chimney with enough charcoal to cover about half of your grill space. Light it up and let it burn for about 20-30 minutes until most of the coals are covered in a light gray ash. While that’s happening, go ahead and get your pork tenderloin ready as per the recipe.

Once those coals are looking good, carefully pour them onto one side of your grill. This creates your two zones: one side will be super hot (that’s your direct heat zone), and the other side will be cooler (your indirect heat zone). Aim for your grill to be around 400-450°F (204-232°C) overall. If your grill doesn’t have a built-in thermometer, an oven thermometer works great to check the temp!

Now, place your pork tenderloin directly over the hot, direct heat side. Sear it for about 2-3 minutes per side, just long enough to get a nice brown crust and those great grill marks.

Once it’s nicely seared, move the tenderloin to the indirect cooking side – that’s the cooler side, away from the coals. Close the lid and let it cook for about 10-15 minutes total, turning it occasionally. You’ll know it’s done when an instant-read meat thermometer stuck into the thickest part reads 145°F (63°C). Remember, you can control the grill’s temperature by playing with the vents: open them for more heat, close them for less.

When it hits that perfect temp, pull it off the grill and let it rest for 5-10 minutes before slicing and serving.

Cooking Pork Tenderloin on a Pellet Grill

Grilling pork tenderloin on a gas grill is super convenient and just as delicious!

First, let’s get your gas grill ready to go:

• Give those grill grates a good clean with a wire brush.
• Check your propane tank or wood pellets – make sure the fuel is full and hooked up tight.
• Turn on the gas and light your grill, or ignite your pellet grill, following the grill instructions.

Now, preheat your grill to 400°F / 204°C). Close the lid and let it heat up for about 10-15 minutes untill it comes to temp. Remember, the ideal temperature for grilling pork tenderloin is between 400-450°F (204-232°C). Cooking time can vary depending on your tenderloin’s thickness, so the internal temperature is best!

How to grill that pork tenderloin on a gas grill:

Once your grill is hot, pat your pork tenderloin dry with paper towels (this helps with a good sear!). Then, mix all your seasonings in a small bowl and rub that mixture generously all over the tenderloin.

Cook the pork tenderloin for about 15-20 minutes total, turning it every few minutes to ensure even cooking and a nice crust on all sides. Keep checking with your meat thermometer until it reaches 145°F (63°C) in the thickest part.

Once it’s perfectly done, take your juicy pork tenderloin off the grill and let it rest for a few minutes before slicing and serving.

Storing Leftovers & Freezing

1. Let the pork tenderloin cool down to room temperature before storing it. Leaving the meat out for no more than 2 hours is safe.
2. Slice the pork tenderloin into thin pieces or leave it whole, whichever you prefer.
3. Place the leftover pork tenderloin in an airtight container or wrap it tightly in plastic wrap.
4. Label the container with the date and contents.
5. Store the container in the refrigerator for up to 3-4 days.

If you want to store the pork tenderloin for longer, you can freeze it. Here’s how:

1. Wrap the pork tenderloin tightly in plastic wrap or aluminum foil.
2. Place the wrapped pork tenderloin in a freezer-safe container or freezer bag.
3. Label the container or bag with the date and contents.
4. Store the container or bag in the freezer for up to 3-4 months.

When you’re ready to use the frozen pork tenderloin, thaw it in the refrigerator overnight before reheating and serving. Reheat the pork tenderloin in the oven or on the stovetop until it reaches an internal temperature of 165°F (74°C).

I want to know what YOU think, Please review the recipe card!

Grilled Pork Tenderloin – Mouthwatering Recipe!

A succulent and flavorful Grilled Pork Tenderloin that's seasoned to perfection and perfect for summertime dinners.

5 from 3 votes

Print Pin Rate

Course: dinner, Easy Dinner, lunch

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 433kcal

Author: Juliea Huffaker

Cook ModePrevent your screen from going dark

Ingredients

• 1 pork tenderloin 1-1.5 lb pork loin, or adjust for size
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• BBQ Sauce optional
• 2 teaspoons fresh parsley and rosemary OPTIONAL

Instructions

• First – Take your tenderloin out of the fridge about 30 minutes before cooking so it can come to room temperature. 
• Next – Silver skin is a thin, tough layer of connective tissue that runs along the surface of pork tenderloin. It can is difficult to chew and should be removed before grilling. The best way to remove the silver skin, is to use a sharp knife and make a small incision at one end of the pork tenderloin, then use your fingers to gently pull the silver skin away from the meat. If you have trouble removing the silver skin, try using a paper towel to grip it and pull it away from the meat! Removing the silver skin will help ensure best results and a tender, flavorful pork tenderloin when grilled.
• In a small bowl, or baking dish, mix together the soy sauce, brown sugar, garlic powder, onion powder, salt, black pepper, and fresh herbs (if using).
• Rub the mixture all over the pork tenderloin, making sure to coat it evenly.
• Let your pork tenderloin marinate in the seasoning rub while grill heats up.
• Preheat the grill to medium-high heat (around 400°F).
• After grill is hot: Drizzle the olive oil over the pork tenderloin and rub it in with your hands.
• Place the pork tenderloin on the grill and cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) on an instant-read thermometer in the thickest part of the meat.
• *Optional – Brush the sauce onto the pork tenderloin during the last 5-10 minutes of grilling, or serve the grilled pork with BBQ sauce on the side for dipping or drizzling.
• Remove the pork tenderloin from the grill and let it rest for 5-10 minutes.
• Slice the pork tenderloin into 1/2-inch thick pieces and serve.

Notes

Brining is an optional step that you can take to help keep the pork tenderloin moist and flavorful during grilling. Soaking the meat in salt and water for several hours before cooking infuses moisture and flavor!

Brine Ingredients:

• 1 pork tenderloin (about 1-1.5 lbs)
• 4 cups cold water
• 1/4 cup kosher salt
• 2 tablespoons brown sugar (optional, for a touch of sweetness)
• 1 teaspoon black peppercorns
• 2 bay leaves
• 2-3 sprigs fresh thyme (optional)
• 2-3 cloves garlic, smashed (optional)

Instructions:

1. In a large glass bowl, combine the cold water, kosher salt, brown sugar (if using), peppercorns, bay leaves, thyme (if using), and smashed garlic (if using). Stir until the salt and sugar are fully dissolved.
2. Submerge the pork tenderloin in the brine, ensuring it is completely covered. If it floats, you can use a small plate or weight to keep it submerged.
3. Cover the container and refrigerate for 30 minutes to 2 hours. (For a tenderloin, shorter brining times are enough to add moisture without making it too salty.)
4. Remove the pork tenderloin from the brine and pat it thoroughly dry with paper towels.

Nutrition

Serving: 1g | Calories: 433kcal | Carbohydrates: 6g | Protein: 64g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 197mg | Sodium: 1050mg | Potassium: 1242mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 3mg