Grilled Pork Tenderloin Recipe

This Grilled Pork Tenderloin recipe is juicy, tender, and delicious with no marinating required! An often underestimated cut of meat, pork tenderloin is affordable, easy to prepare, and oh, so tasty.

We used the famous rub from our Roasted Pork Tenderloin and somehow it’s even better on the grill!

Pork tenderloin is a lean cut of meat with such great texture and moisture, it truly rivals steak and is a great alternative to chicken. See our secret to preparing a juicy, flavorful grilled pork tenderloin that doesn’t require marinating ahead of time.

What is the Difference Between Pork Tenderloin and Pork Loin?

Pork tenderloin and pork loin are both lean cuts of meat, but their shapes and sizes are very different. Though their names are quite similar, they should NOT be used interchangeably in recipes.

• Pork Tenderloin, also known as pork tender or pork filet, is smaller and thinner than pork loin (usually 1 to 1 1/2 lbs each). It is best cooked quickly over higher medium/heat and is more forgiving. You do not need to be a master chef to make a pork tenderloin recipe.
• Pork Loin, also known as pork loin roast or center-cut pork loin roast, is larger and thicker than pork tenderloin, weighing 2 to 5 lbs. Pork loin is best cooked slowly on lower heat.

Ingredients for Pork Tenderloin Rub

This simple recipe does not require many ingredients, but each one plays an important part in the flavor department of this incredible pork rub.

• Pork Tenderloin – roughly 3 lbs in total (2 tenderloins, about 1 1/2 lbs each)
• Olive Oil – to help seal in the natural juices and hold the rub onto the tenderloin
• Spice Rub – sea salt, garlic powder, Italian seasoning, ground cumin, cayenne pepper, black pepper

How to Grill Pork Tenderloin

1. Preheat Grill – Medium-High heat (400-425°F) to get those grill grates hot and ready for grilling.
2. Prepare – Trim off any excess fat and silver skin (see description below). Pat dry with a paper towel and use a fork to pierce holes all over the tenderloin.
3. Drizzle – 1 1/2 Tbsp olive oil onto the meat, coating both sides of the tenderloin.
4. Season – Mix all of your herbs and spices together in a small bowl. Rub your spice mixture all over the pork tenderloins evenly. Press the spices into the meat for better adherence.
5. Grill – Place the tenderloin on the hot grates, cover, and grill for approximately 14 minutes, flipping halfway, or until the internal temperature reaches 145°F. Use a meat thermometer to check for doneness.
6. Rest – When your meat is cooked thoroughly, remove it from the grill and place it on a serving platter or cutting board. Let it rest for 5 minutes to let the meat reabsorb the natural juices before cutting. After resting, slice into 1-inch thick medallions.

Pro Tip: Use an instant-read meat thermometer at the thickest part of the tenderloin to check for doneness.

How to Trim Silver Skin From Pork Tenderloin

Silver skin is a tough layer of connective tissue commonly found on pork and beef tenderloin. It is chewy and does not melt in the grilling process, so you will want to trim it off completely before cooking to enjoy tender bites.

To Remove Silver Skin: Insert the tip of your knife between the silver skin and meat and slide your knife along the meat while pulling the silver skin and fat away at the same time.

Common Questions

Storage and Reheating Tips

This recipe is such a quick one to prepare, it’s perfect for surprise guests or a quick weeknight dinner after a busy day. You can prepare the tenderloin and add the spice rub ahead of time, letting those spices really flavor the pork.

• To Refrigerate: This recipe is easy to double or triple and you might just want to go ahead and do that so you can have some leftovers for lunch the next day. To keep it fresh, place the tenderloin into an airtight container and refrigerate for 3-4 days.
• Freezing: You can freeze pork tenderloin after cooking for up to 3 months. After it cools to room temperature, wrap it in plastic, aluminum foil, or place it into a freezer-safe Ziploc bag. Thaw in the refrigerator overnight before reheating.
• To Reheat: Should you have leftover pork, tenderloin reheats wonderfully and tastes great sliced on sandwiches or cubed or shredded for pork tacos. The best way to reheat grilled pork tenderloin is in a pan on the stove. Be sure to add some broth or liquid to the pot to prevent it from drying out during the reheating process. It can also be reheated in a microwave.

What to Serve with Pork Tenderloin

Pork tenderloin is one of those meats that go with just about anything- from potatoes to grilled vegetables, rice to a fresh salad (and don’t forget the Lemonade). Here are a few of our favorite sides to pair with this dish:

• Corn on the Cob
• Grilled peaches (see instructions below)
• Roasted Brussels Sprouts
• Avocado Corn Salad
• Greek Lemon Potatoes
• Caprese Salad

How to Make Grilled Peaches

Grilling peaches enhances the pork’s natural flavors. They are so easy to grill because they don’t need any glaze or seasoning. They become so juicy and explode with sweetness which is a nice contrast to the spice rub.

• Simply slice the peach lengthwise, remove the pit, brush with olive oil, and grill for 4-5 minutes per side over medium heat. Absolutely so simple, and bursting with sweetness.

Pro Tip: After grilling, spread peach or apricot preserves on one side of your pork tenderloin and broil in the oven for 2-3 minutes until it forms a glaze. This sweetness combined with the grilled spice rub is so tasty.

Grilled pork tenderloin really is as juicy as it looks. You will love that it’s lean, tender, and easy to slice- the best!

More Pork Recipes

Pork is one of the less expensive meats you can purchase but it’s also one of the most naturally flavorful meats and it tends to reheat well. Here are some of our all-time favorite pork recipes:

• Pork Schnitzel
• Air Fryer Pork Chops
• Pulled Pork
• Pork Carnitas (Mexican pulled pork)
• Stuffed Pork Tenderloin
• Grilled Pork Chops