Juicy Grilled Pork Tenderloin in 20 Min

You know that feeling when you try to grill a lean cut of meat, and it turns out tasting like shoe leather? Ugh, I hate that! It used to happen to me all the time, especially with pork tenderloin because it cooks so fast. But I finally cracked the code on getting that gorgeous char from the grill while keeping the inside unbelievably juicy. Seriously, this recipe for Grilled Pork Tenderloin is my new weeknight hero. It’s so simple, you barely even need a recipe card for it. We’re talking about seasoning it up and having perfectly cooked, tender pork on the table in under thirty minutes. Trust me, once you master grilling this cut, you’ll never go back to the oven!

Why This Grilled Pork Tenderloin Recipe Works So Well

I’m not kidding when I say this recipe is my secret weapon for busy nights. It takes all the guesswork out of grilling a lean cut. We aren’t trying to be fancy here; we’re trying to eat delicious food fast! It minimizes effort but maximizes flavor, which is exactly what you want from your weeknight grill sessions.

• The time commitment is practically nothing. You mix the spices, rub them on, and you’re done prepping!
• It cooks incredibly fast, meaning less time standing over a hot grill in the summer heat.
• Because we watch that temperature so closely, you are guaranteed that wonderfully tender slice every single time. Check out my tips on keeping it juicy over here: juicy grilled pork tenderloin.

Quick Prep Time for Your Grilled Pork Tenderloin

You can usually have the tenderloin completely seasoned and ready for the heat in ten minutes flat. I often start assembling the rub while the charcoal is firing up or the gas grill is preheating. It’s that speedy!

Perfect Flavor Profile from the Simple Rub

We use simple spices—paprika, thyme, garlic—so the natural, mild flavor of the pork really shines through. It’s seasoned perfectly; it doesn’t taste like a spice rack exploded on it. It just tastes like perfectly cooked, slightly smoky pork.

Essential Ingredients for a Perfect Grilled Pork Tenderloin

Okay, so for this recipe, we’re keeping things lean and mean. You don’t need a pantry full of fancy stuff to make this taste amazing. The beauty of this Grilled Pork Tenderloin is relying on just a few core components, and quality matters here! I find that having the right cut makes all the difference, so look for one that’s about a pound and a half.

The spice blend is what gives it that gorgeous color while grilling. Remember, you are going for simplicity here, not complexity. If you want to explore other pork flavor profiles later, check out how great the pork cooks in the pressure cooker, too!Instant Pot Garlic Pork Tenderloin

Here’s exactly what you need to pull this off tonight:

• One pork tenderloin—aim for about 1 to 1.5 pounds. Don’t grab the loin roast; this is a different, leaner cut!
• Two tablespoons of olive oil—this helps the spices stick and gives us a little richness.
• One teaspoon of salt (don’t skimp here; it brings out the flavor!).
• Half a teaspoon of black pepper, freshly cracked is always best.
• One teaspoon of paprika—this gives it that beautiful reddish-brown crust on the grill.
• Half a teaspoon of garlic powder.
• And just a quarter teaspoon of dried thyme for that subtle, earthy warmth.

Step-by-Step Instructions for Grilling the Pork Tenderloin

This is where the magic happens, and honestly, it couldn’t be easier. I know grilling can feel daunting, especially when you’re dealing with a lean cut like this, but just follow these steps and you’ll be amazed at the texture of your final Grilled Pork Tenderloin. Remember, the entire cook time is usually under 20 minutes, so make sure everything is ready to go before you even touch the spice jar!

If you’re looking for other great ways to handle pork when you aren’t firing up the Big Green Egg, you should check out how I make my oven-baked bone-in pork chops. It’s a great fallback!

Preparing the Spice Rub for Your Grilled Pork Tenderloin

First things first: we need a cohesive rub. In a small bowl—I just grab one of my prep bowls—mix up the oil with all those dry spices: the salt, pepper, paprika, garlic powder, and thyme. You want to stir this really well until it forms a loose, dark paste. Don’t just sprinkle the seasonings on; that oil helps them adhere to the meat and protects the surface from burning too fast on the hot grill grates. Once it’s mixed, grab your pork tenderloin and use your hands (it gets a little messy, but that’s the fun part!) to rub that mixture all over every single surface of the meat. Get into the nooks and crannies!

Grill Setup and Cooking the Grilled Pork Tenderloin

Next, you need to get that grill hot! We are aiming for medium-high heat, which usually means about 400 degrees Fahrenheit on your thermometer. Patience here is key; a screaming hot grill is what gives you that beautiful exterior crust. Place the seasoned pork tenderloin right onto the grates.

Now, set your timer for 15 minutes total, but you have to turn it! I usually flip mine halfway through, around the 7 or 8-minute mark. The absolute most crucial tip? You MUST use a meat thermometer poked into the thickest part of the meat. When that thermometer reads 145 degrees Fahrenheit, you have to pull it off immediately. I also have a foolproof method for grilled pork roast if you want to try a larger cut next time.

Resting and Slicing the Finished Grilled Pork Tenderloin

Do not skip this part, or I will personally mail you a terrible piece of dry pork! Once you pull that juicy goodness off the grill, put it onto a clean cutting board and just let it sit there for five minutes. Five minutes is non-negotiable. This resting period lets all those beautiful juices redistribute throughout the meat instead of just running out onto the board when you slice it. After it rests, slice it thinly against the grain. That final slice is what makes the meat so tender when you eat it!

Tips for Achieving the Best Grilled Pork Tenderloin Every Time

I learned these tricks the hard way—through trial and error where error meant dry appetizers! Look, the recipe itself is super straightforward, but these little details are what separate a good grilling attempt from one that makes everyone ask for seconds. Getting the best Grilled Pork Tenderloin experience is all about respecting the meat and the heat.

First off, let’s talk about that temperature check. You simply must use a good meat thermometer. Guessing is how you end up with cardboard pork! The good news is that unlike a big roast, this tenderloin cooks fast, so checking it every few minutes is easy. Pull it off the heat right when it hits 145°F.

Another one of my favorite secrets—which is listed in the notes but deserves a shout-out—is the simple substitution trick. If you happen to be out of paprika, go ahead and swap it for a teaspoon of brown sugar. It sounds weird, but that little bit of sugar gives you a fantastic, quick caramelization on the outside that the paprika just can’t mimic. It’s a total game-changer when you’re scrambling!

My final, big tip is about the preheat. Seriously, let your grill get properly hot—medium-high, around 400°F. If the grates aren’t hot enough when the pork hits them, it won’t sear, and you miss out on those beautiful grill marks and that protective crust. Once you get these tiny things right, you’ll be grilling pork like a pro. If you’re looking for ideas on handling other chops, check out my tips for country-style pork ribs recipe—similar principles apply!

Variations on the Grilled Pork Tenderloin Rub

So, while the paprika and thyme rub is my go-to—I mean, it’s the classic for a reason—sometimes you just want to switch things up, right? I get bored eating the same thing all the time, even if it’s delicious! You don’t need a whole new recipe; tweaking that spice mix is enough to make your next Grilled Pork Tenderloin feel brand new.

If you’re feeling savory, throw in about half a teaspoon of onion powder with your existing spices. It mixes beautifully with the garlic powder and just gives the crust a little extra depth. I love that combo for an evening meal!

If you want to lean into that slight sweetness we talked about with the brown sugar substitution, try 3/4 teaspoon of paprika and 1/4 teaspoon of brown sugar instead of a full teaspoon of paprika. That small amount of sugar melts just enough on the grill to give you a slightly sticky, dark exterior without burning—my son absolutely loves that version. If you want to see how I use a completely different flavor profile for chops, you should look at my ranch pork chops recipe for inspiration!

Serving Suggestions for Your Grilled Pork Tenderloin

Now that you’ve mastered grilling that perfect piece of meat, you need things to go on the plate next to it, right? Since this main course is so lean and savory, I like to balance it out with sides that feel fresh or have a nice little char of their own. You don’t want anything too heavy competing with the beautiful flavor you just created on the grill!

For an easy summer evening, you can’t beat roasted veggies. They take almost no active time, and you can crisp them up while the pork is resting! I absolutely love tossing some carrots, potatoes, and broccoli with a little salt and olive oil and throwing them into a hot oven. You can find my favorite simple recipe for those here: easy oven roasted vegetables. They cook up perfectly tender and slightly sweet.

If you want to keep everything *outside* on the grill, which I always prefer when the weather is nice, you should definitely make some vegetable skewers. Bell peppers, onions, zucchini—all cut into big chunks so they don’t fall through the grates! Those vegetables soak up the grill flavor so well. I have an awesome recipe for a little BBQ flavor glaze you can brush on them right near the end. Check out the method for grilled vegetable brochette au bbq flavorful delight; it pairs so nicely with the simple seasoning on the meat.

If you’re serving this up during the week and need something even faster, a big bowl of crisp greens tossed with a light vinaigrette is always wonderful. The freshness cuts right through the smoky flavor of the grilled item. It’s light, healthy, and keeps the focus on that perfectly cooked centerpiece!

Storage and Reheating Instructions for Leftover Grilled Pork Tenderloin

Pork tenderloin is one of those meats that reheats surprisingly well, provided you treat it gently! I always make an extra half-pound just because leftovers are fantastic for quick lunches the next day. The key here is moisture retention; we want to get that pork warm without stressing it out and sucking all the juice out.

First things first: cooling it down safely. You need to get those slices wrapped up quickly once the pork has cooled down to room temperature—don’t leave it sitting out for hours! I store any leftover slices in an airtight container in the fridge. Honestly, it lasts great for about three or maybe four days max. Any longer than that, and I worry about the texture.

The Best Way to Reheat Slices Kept Cold

Okay, here’s my main rule for leftovers: Never, ever, ever nuke large chunks of pork in the microwave! It steams the meat from the inside out, and boom, dry disaster. For individual slices, you have two better options, depending on how much time you have.

If you’re impatient (which I totally get some days), use the stovetop. Place a non-stick skillet over medium-low heat, add just a tiny splash of broth or water—literally a teaspoon—cover it tightly, and let that steam gently warm the slices through. It takes about two minutes per side. That little bit of moisture keeps things perfect.

Reviving Larger Chunks of Leftover Grilled Pork Tenderloin

If you happen to have a thicker, leftover piece that you didn’t slice completely, the oven is your friend here. You want low and slow heat to gently bring the temperature up without cooking it further. Preheat your oven to a very low 300 degrees Fahrenheit (some people go even lower!). Place the pork in a small, oven-safe dish, pour just a tablespoon or two of chicken or pork broth over the bottom, cover it tightly with foil, and let it warm for maybe 10 to 15 minutes. Remove the foil for the last minute if you want to crisp up the outside a tiny bit! It almost tastes like the first time it came off the grill!

Frequently Asked Questions About Grilled Pork Tenderloin

I get so many questions flooding my inbox whenever I post a grilling picture, and that’s totally fine! I love that people are giving this lean meat a try. Since this recipe moves fast, sometimes the details get lost. Here are the most common things folks ask me about getting their Grilled Pork Tenderloin just right.

What is the safe internal temperature for pork tenderloin?

This is the most important question for any pork cook! For pork tenderloin, the USDA recommends pulling it off the heat when the internal temperature reaches 145 degrees Fahrenheit. But here’s the crucial secondary step: you must let it rest for at least three minutes after that. It will continue to cook slightly while resting, which seals those juices in perfectly. Don’t overcook it waiting for the thermometer to hit 150°F; that’s when dryness sets in!

Can I marinate the pork tenderloin instead of using a rub?

Absolutely, you can! While I adore this dry rub because it crisps up so nicely on the grill, a marinade works wonders too, especially if you want a completely different flavor profile. Since tenderloin is so lean, I suggest sticking to a marinade that has some acid and fat to keep it tenderized. Something simple with a base of soy sauce, maybe a splash of cider vinegar, and a couple of tablespoons of olive oil does the trick. Just pat the meat very dry before putting it on that hot grill so you still get some surface color!

How do I prevent my Grilled Pork Tenderloin from drying out?

There are two big secrets here, and both focus on moisture management. Rule number one, which I keep repeating because people skip it: use that digital meat thermometer and pull it off the grill at 145°F. Seriously, buy one!

Rule number two is the resting period. That five minutes of downtime on the cutting board is necessary. If you slice it right off the grill, all the liquid inside rushes out. If you’re looking for other ways to enjoy pork, I’ve got a fun recipe for pork schnitzel recipe, but for grilling, the thermometer and the rest are your best friends for keeping that Grilled Pork Tenderloin juicy!

Estimated Nutritional Data for Grilled Pork Tenderloin

Now, I always tell people that my ingredient measurements are for taste, not for a chemist, so take these numbers with a grain of salt—pun intended! But for those of you who track your macros or just like to know what you’re eating, I’ve put together the estimated nutrition breakdown based on the recipe yielding three servings. Since this is a lean cut, you’ll notice the protein content is fantastic!

This data is based on using the standard ingredients listed and dividing the whole tenderloin among three reasonable portions. Your results might vary slightly depending on the exact size of the piece of meat you bought!

• Serving Size: 4 ounces cooked
• Calories: About 250
• Protein: A whopping 38 grams!
• Fat: Around 10 grams total
• Saturated Fat: 3 grams
• Unsaturated Fat: 7 grams
• Trans Fat: 0 grams (Yes!)
• Carbohydrates: Only 1 gram
• Fiber: 0 grams
• Sugar: Just 1 gram (that’s from the spices, mostly!)
• Sodium: About 450mg
• Cholesterol: 95mg

Remember, these estimates are just guidelines. We are prioritizing flavor here, but it’s nice to know that our simple, flavorful Grilled Pork Tenderloin is also a powerhouse of lean protein for a really low carb count. Go enjoy!

Print