Pork tenderloin on the grill has a way of looking more impressive than it actually is to cook. With its tender texture, mild flavor and quick cooking time, it’s a great choice when you want something a little fancier without spending all afternoon at the grill. The secret to getting it right is fairly simple. Keep the prep minimal, use a meat thermometer and don’t let this lean cut hang around over the heat too long!
Tenderloin vs. Pork Loin
Let’s get one thing straight first: Pork tenderloin and pork loin are not the same cut. Pork tenderloin is a long, narrow and relatively small cut that comes from the muscle running along the pig’s backbone. Pork loin is much larger and wider, often sold as a roast. Because they’re different sizes and shapes, they require different cooking methods. For tenderloin though, look for the smaller, narrow cuts.
Prep the Tenderloin
Before it hits the grill, remove any tough, silvery membrane from the outside of the tenderloin. A sharp knife makes quick work of it. Pat the pork dry, then rub it with a little olive oil and season generously with salt, pepper and your favorite herbs or spices.
Want to add even more flavor? Try a marinade of garlic, mustard, herbs and citrus, or lean into classic barbecue flavors with brown sugar, smoked paprika and a little chili powder. Even 30 minutes can make a difference, although you can marinate it for several hours if you have the time.
Grill Over Both Direct and Indirect Heat
Preheat your grill to medium-high heat, around 400 to 450 degrees Fahrenheit. Start by placing the tenderloin directly over the heat and sear it for a few minutes on each side. (You’re looking for a nicely browned exterior, not a fully cooked center.)
Once the outside has developed some color, move the tenderloin to a cooler, indirect-heat section of the grill. Close the lid and let it finish cooking, turning occasionally for even browning.
To know when it’s done, don’t rely on just color alone. Insert an instant-read thermometer into the thickest part of the tenderloin and remove it from the grill when it reaches 145°F. Depending on its size and your grill temperature, the entire process will generally take about 20 to 30 minutes.
Let it Rest
Resist the urge to slice immediately! Transfer the cooked tenderloin to a cutting board and let it rest for five to 10 minutes. This gives the juices time to redistribute and allows the meat to finish cooking gently from the residual heat.
When you’re ready to serve, slice the tenderloin into medallions against the grain. You’ll get tender, juicy pieces that are perfect for passing around at the tailgate.
Add Some Flavor
Pork tenderloin is versatile enough to work with just about any barbecue spread. Brush it with your favorite BBQ sauce during the final few minutes of grilling, or serve slices with honey mustard, chimichurri or a sweet-and-tangy fruit sauce. Pair it with grilled potatoes, corn, coleslaw or a simple salad, and you’ve got a meal that looks (and tastes) like you put in far more effort than you actually did!
Here are a few of our favorite recipes for you to try!
Jalapeno Popper Stuffed Pork Loin
1 1½ to 2–pound pork loin
4 ounces cream cheese, softened
½ cup cooked bacon, finely chopped
¼ cup jalapenos, finely chopped
½ cup shredded cheddar cheese
cooking twine
Open the pork loin by cutting it lengthwise ½ inch under the fat cap to open up the top “flap,” being careful not to cut all the way through. Rotate the loin and cut from the center to open up the second flap. Open the loin out (fat side down) and pound it into an 8×10-inch rectangle.
In a bowl, combine the cream cheese, bacon, jalapenos, and cheddar cheese. Spread the filling evenly over the pork, leaving a 1-inch border.
Tightly roll the pork up and secure with cooking twine every 1½ inches.
Preheat the grill to medium-high heat.
Grill 25–30 minutes, turning the loin every 5 minutes, until the internal temperature reaches 145°F.
Allow the pork to rest for 5 minutes before slicing.
Maple-Chipotle Glazed Pork Tenderloin
for Maple-Chipotle Glaze:
1⁄2 cup pure maple syrup, not the fake stuff
1⁄4 cup light brown sugar
2 chipotle peppers in adobo sauce, finely chopped, plus 1 teaspoon sauce
1 tablespoon Dijon mustard
2 teaspoons chili powder
for the tenderloin:
butcher’s string
1 pound pork tenderloin
2 tablespoons olive oil
salt and pepper
1 chunk sugar maple wood
heavy-duty aluminum foil
Set up the WSM for 400°F and remove the water pan. One fully lit chimney should do the trick for this recipe.
For the Maple-Chipotle Glaze, in a small bowl, mix together the maple syrup, brown sugar, chipotle peppers with sauce, mustard, and chili powder. Cover and keep it in the fridge until you’re ready to use it.
Using the butcher’s string, tie the pork tenderloin so it looks uniform in thickness from one end to the other. Be sure the ends are tucked in and are the same thickness as the center of the tenderloin.
Coat the outside of the tenderloin with the olive oil and season with salt and pepper.
Place the maple wood on top of the charcoal, put the tenderloin on the bottom cooking grate and cook for 13 minutes. Flip the tenderloin over, brush on some of the Maple-Chipotle Glaze, just to coat, and cook for 13 minutes or until the internal temperature reaches 135°F.
Flip the tenderloin over, brush on some of the glaze, just to coat, and cook for 5 minutes. The finished internal temperature should be 140°–145°F. Remove the tenderloin from the heat. Loosely tent it with foil and let it rest for 15 minutes.
While the tenderloin rests, in a small saucepan over medium heat, simmer the remaining glaze for 10 minutes.
Slice the tenderloin into 1⁄2-inch pieces, and serve it with the Maple-Chipotle Glaze.
Grilled Pork Tenderloin with Dark Cherry Sauce
2 pork tenderloins
¾ cup cherry preserves or jam
3 tablespoons balsamic vinegar
¾ teaspoon ground allspice
1 tablespoon olive oil
½ cup chopped shallots
2 cups pitted dark cherries, fresh or frozen
¼ teaspoon cayenne pepper
Kosher salt and pepper to taste
Preheat the grill to medium heat or 350oF. Clean and oil the grates to prevent sticking.
For the glaze:
Mix the preserves, balsamic vinegar, and allspice in a small bowl. Reserve 1/4 cup for basting the pork on the grill. Season the tenderloins with salt and pepper, and brush the glaze on liberally, setting aside the remainder to add to the cherry sauce.
Place the tenderloins on the grill, cover and cook for about 20 to 25 minutes, turning every 6 minutes or so and brushing with the glaze. When a meat thermometer inserted into the thickest part of the meat registers 145oF, transfer the pork to a platter, cover with foil, and let rest for 8 to 10 minutes. To serve, slice the tenderloins, and spoon the dark cherry sauce over the top.
For the dark cherry sauce:
While the tenderloins are cooking, heat the olive oil in a large skillet over medium-high heat. Add the shallots and sauté for 1 to 2 minutes or until tender. Add the cherries, cayenne, and the reserved glaze. Let boil for 8 to 10 minutes or until the sauce has thickened. Season to taste with kosher salt. Let cool for a few minutes, then use an immersion blender, regular blender or food processor to blend the sauce until smooth. Be careful with the hot liquid.