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!

sliced pork tenderloin, seasoned and grilled, served on a platter

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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
2 pork tenderloins with spices and oil

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.

Trimming silver skin from pork tenderloin

Common Questions

Should I cook pork tenderloin on a gas grill or a charcoal grill?

This is a personal preference. Just make sure your grill reaches medium/high heat and the internal temperature of the tenderloins reaches 145°F.

How do I prevent my pork tenderloin from drying out?

For the perfect pork tenderloin, we recommend cooking with indirect heat (not directly over the flame of your grill) with the grill lid closed between flipping.

How do I know when pork tenderloin is done?

The USDA suggests grilling pork tenderloin until the internal temperature reaches 145°F on your instant-read thermometer and then letting it rest for at least 3-5 minutes before cutting into it. The meat will be slightly pink in the middle.

Should I wrap my pork tenderloin in aluminum foil when grilling?

Some people suggest wrapping pork tenderloin in aluminum foil when grilling to seal in the natural juices or marinade and to prevent it from drying out, but this recipe is so juicy, it really does not require foil. I like to get nice grill marks on each side of the meat to elevate the grill flavor.

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.
Juicy grilled pork tenderloin medallions

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:

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.

How to grill peaches and how to grill pork tenderloin

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:

Natasha's Kitchen Cookbook

Grilled Pork Tenderloin Recipe

4.99 from 61 votes
Author: Natasha Kravchuk
Grilled pork tenderloin medallions sliced on a plate
Grilled Pork Tenderloin is juicy tender and delicious! We love pork tenderloin recipes; flavorful, inexpensive, and no marinating required.
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 people

Instructions

How to Grill Pork Tenderloin:

  • Preheat grill to med/high heat (400-425°F).
  • Trim off and remove silver skin from pork tenderloins. Poke all over with a fork. Coat both sides with 1 1/2 Tbsp olive oil.
  • Combine seasonings in a bowl and rub the seasoning mix all over the tenderloin, pressing to adhere the seasoning to the tenderloin.
  • Place the tenderloin on the hot grates, cover, and grill for approximately 14 minutes, flipping halfway. For a larger tenderloin, you can also sear each side for 2 minutes. Grill until the center reaches 145°F on an instant-read thermometer. Remove and let rest on a cutting board for 5-10 minutes prior to slicing.

Notes

*Use 1/2 tsp cayenne pepper for a spicier kick, or add to taste

Nutrition Per Serving

1serving Serving231kcal Calories1g Carbs35g Protein9g Fat2g Saturated Fat1g Polyunsaturated Fat4g Monounsaturated Fat0.1g Trans Fat111mg Cholesterol670mg Sodium683mg Potassium0.3g Fiber0.03g Sugar38IU Vitamin A0.1mg Vitamin C19mg Calcium2mg Iron
Nutrition Facts
Grilled Pork Tenderloin Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
231
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
111
mg
37
%
Sodium
 
670
mg
29
%
Potassium
 
683
mg
20
%
Carbohydrates
 
1
g
0
%
Fiber
 
0.3
g
1
%
Sugar
 
0.03
g
0
%
Protein
 
35
g
70
%
Vitamin A
 
38
IU
1
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
19
mg
2
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: grilled pork tenderloin
Skill Level: Easy
Cost to Make: $$
Calories: 231

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Connie
    August 1, 2023

    This was amazingly delicious! I, too, served this with the Greek Lemon Potatoes which was a wonderful accompaniment to the meat. Thanks so much for this winning recipe!

    Reply

    • Natasha's Kitchen
      August 1, 2023

      You’re welcome! I hope you’ll love all the recipes that you will try.

      Reply

  • Nicole
    July 27, 2023

    I used this recipe for a pork loin I had in my freezer, just decreased the rub seasonings, and we ate it with the delicious Greek lemon potatoes. It made for a very flavorful dinner!

    Reply

    • NatashasKitchen.com
      July 27, 2023

      That’s sounds amazing, Nicole!

      Reply

  • Karen
    July 24, 2023

    Made this for dinner last night and cooked on the grill with mesquite chips. OMG delicious. The grilled peaches and roasted Brussel sprouts were delicious and along side.

    Reply

    • NatashasKitchen.com
      July 24, 2023

      Sounds amazing, Karen! Thank you for sharing.

      Reply

  • Md Nuruzzman
    July 23, 2023

    Hi Natasha

    This is an Amazing Recipe. As a Grilled Pork Tenderloin recipe lovers, I will make try at home.

    Reply

    • Natasha's Kitchen
      July 24, 2023

      Thank you, I hope it becomes your new favorite recipe!

      Reply

  • Margaret
    July 19, 2023

    My grandkids love my pork tenderloin. I use Sazon Adobo seasoning along with salt and pepper. I aim for 140 to allow for carryover cooking.

    I will try yours and hope you try mine.

    Reply

    • NatashasKitchen.com
      July 19, 2023

      I hope you love the recipe, Margaret.

      Reply

  • Sherry
    July 19, 2023

    Hi Natasha🥰
    Can we bake this in the oven ?
    If so what time & temperature
    Thx❤️

    Reply

    • NatashasKitchen.com
      July 19, 2023

      Hi Sherry! You can reference my roasted pork tenderloin recipe for baking instructions. I hope you love the recipe!

      Reply

  • Sharina
    July 19, 2023

    This is one of the best pork tenderloin recipes I’ve tried! It turned out so tender and juicy. Everyone is impressed!

    Reply

    • NatashasKitchen.com
      July 19, 2023

      That’s wonderful, Sharina! I’m so glad you loved the recipe.

      Reply

  • Katie
    July 18, 2023

    So tender and full of flavor! Love this as a go-to recipe in the summer.

    Reply

    • NatashasKitchen.com
      July 18, 2023

      So glad to hear that, Katie! Thank you for the feedback.

      Reply

  • Claudia Johnson
    July 2, 2023

    This made for a wonderful summer dinner. We grilled asparagus with it and some olive oil garlic bread. Drizzled a little balsamic on the peaches and it was just so satisfying and beautiful. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      July 3, 2023

      You’re welcome, so glad you loved it!

      Reply

  • Bailey Shelly
    June 30, 2023

    The recipe looks great. Can you use frozen peaches instead of fresh ones?

    Reply

    • NatashasKitchen.com
      June 30, 2023

      Hi Bailey! I haven’t tested it with frozen peaches to know how they hold up being grilled.

      Reply

  • Carlene
    May 23, 2023

    If you want to make the peaches the dessert, after grilling, dollop with a little mascarpone and a drizzle of honey…delish!

    Reply

    • NatashasKitchen.com
      May 23, 2023

      That sound amazing! Thank you for sharing that with us.

      Reply

  • Carole Nix
    August 21, 2022

    Looking forward to trying this. Any suggestions for a side to go with this?

    Reply

    • Natasha's Kitchen
      August 21, 2022

      Hi Carole, I hope you love this recipe. Here are some side dish recipes on my website that you can try.

      Reply

  • Betty Campbell
    August 19, 2022

    That’s looks delicious. My next pork tenderloin going to be grilled. 😍

    Reply

    • NatashasKitchen.com
      August 19, 2022

      I hope you love this recipe! 🙂

      Reply

  • Jeanne Jorgensen
    August 8, 2022

    Made this last night. So easy. And I rubbed the pork with the oil and spices several hours in advance. It was delicious! Came out perfect! I didn’t have peaches so I made this without them but I’m sure the peaches would have been good too.

    Reply

    • Natasha's Kitchen
      August 8, 2022

      I’m so glad you loved it!

      Reply

  • Michelle
    June 14, 2022

    This was really delicious and quite easy. I followed the tip from another reviewer and rubbed the meat with oil and the spices and let it sit in my fridge for about 6 hours before cooking, then another at room temp. I could not control the temperature on my grill and when I temped the meat, it was well over where it should’ve been, so I pulled it off early. When I sliced it, the meat was actually perfect and slightly pink inside and the flavor was wonderful. I halved the recipe and used one tenderloin and it was delicious. I reduced balsamic to drizzle over the meat and peaches.

    Reply

    • Natashas Kitchen
      June 14, 2022

      Yum! Thank you so much for sharing that with me, Michelle!

      Reply

  • Rhonda
    April 3, 2022

    Made this for the first time tonight. I’ve been making various Pork Tenderloin recipes for 20 years. Tonight my husband said this is the one we should stick with from now on. Really easy since it requires no marinating, and the spices are ones we always have on hand. It was fantastic. Didn’t have any peaches, so we didn’t do that part of the recipe, but will try it next time. Thanks for another great addition to our dining room table.

    Reply

    • Natasha's Kitchen
      April 3, 2022

      You’re welcome! I’m happy that you and your family enjoy this recipe.

      Reply

  • Mary
    August 3, 2021

    Excellent spices. Was very good. Might make for family get together at the Oregon coast soon

    Reply

    • Natasha's Kitchen
      August 3, 2021

      Thanks, Mary. Hope it becomes a hit at your family gathering!

      Reply

  • Justin
    July 19, 2021

    Amazing! Love coming to your site and finding new recipes. 9 times out of 10 we add a new one to our favorites.

    Wife was hoping there was a good sauce that could be paired with the pork, any recommendations?

    Reply

    • Natasha's Kitchen
      July 19, 2021

      Hi Justin, great to hear from you and thank you for your great comments and feedback. Feel free to check out some of my gravy recipes that you can try.

      Reply

  • lea
    July 10, 2021

    Hit with the family! Thank you for posting. Served with new potatoes and aspargus.

    Reply

    • Natashas Kitchen
      July 10, 2021

      Yum! Great idea, Lea! I’m glad this was a hit!

      Reply

  • Karen Conyers
    May 12, 2021

    I love to brine pork with a simple salt water brine. Do tenderloins need this??

    Reply

    • Natashas Kitchen
      May 12, 2021

      Hi Karen, this recipe didn’t require it, and it worked great.

      Reply

    • Patricia
      May 18, 2021

      No, the tenderloin is so lean and tender, that it would probably change the texture unpleasantly.

      Reply

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