With only three ingredients and under 30 minutes, you can grill a juicy, tender Grilled Pork Tenderloin that’s full of flavor. A lean pork tenderloin is rubbed with a savory BBQ seasoning, seared on the grill, then finished with a glossy glaze of pepper jelly or BBQ sauce for an exceptional weeknight meal.
Table of contents
- Ingredients
- Instructions
- Optional pork brine
- Storage and reheating
- What to serve with it
- More pork recipes
After perfecting a smoked pork tenderloin, I adapted the technique for the grill so you can enjoy the same tender texture without needing a smoker or hours of cook time. While a grill won’t replicate the deep smoke from a smoker, it will produce a beautifully seared exterior and a juicy interior when cooked correctly.
The trick to an ideal grilled pork tenderloin is to sear it over high heat, then move it to lower heat to finish cooking. That combination locks in juices and prevents the outside from overcooking. For extra flavor and moisture, brush the pork with pepper jelly or your favorite BBQ sauce in the final minutes on the grill—this creates a shiny, flavorful glaze that enhances the meat.
This recipe is simple enough to prepare and cook in under 30 minutes, making it perfect for busy weeknights. Pork tenderloin is a lean source of protein and pairs well with a wide variety of grilled or roasted sides.
Ingredients
- Pork tenderloin – Pork tenderloin is a lean, narrow cut of meat that runs alongside the backbone. Typical tenderloins weigh about 1–1.5 pounds and are much smaller and more tender than a pork loin. For best results, choose a fresh, evenly shaped tenderloin so it cooks consistently.
- BBQ seasoning – A dry rub of brown sugar, black pepper, smoked paprika, onion powder and garlic powder works great. You can use a store-bought rub or make a quick homemade one by combining those spices with a little salt.
- Pepper jelly or BBQ sauce (optional but recommended) – Use pepper jelly for a sweet-heat finish or a classic BBQ sauce for smoky sweet flavor. Other jams or jellies, like apple, peach or apricot, can be used as well for a fruity glaze.
Instructions
Step-by-step photos are shown in the gallery below to help you follow the process. The condensed recipe card with quantities appears at the end of the post.
- Prepare the pork. Trim any silver skin from the tenderloin with a small sharp knife—slide the knife under the membrane and pull it away using a paper towel to grip. Pat the meat dry, then rub the entire tenderloin evenly with the BBQ seasoning.
- Heat the grill. Preheat a gas or charcoal grill to high heat (about 450–500°F). If using a gas grill, after heating, turn half the burners down to low to create two heat zones.
- Sear the tenderloin. Place the seasoned pork over the hot side and sear for 2 minutes per side to develop a good crust.
- Finish over low heat. Move the pork to the cooler side of the grill, close the lid, and cook 6–8 minutes per side. Use an instant-read meat thermometer and remove the tenderloin from the grill when the internal temperature reaches about 140°F in the thickest part—the temperature will rise during resting to the recommended 145°F.
- Glaze (optional). In the last minute on the grill, brush pepper jelly or BBQ sauce over the top of the tenderloin to create a flavorful glaze.
- Rest and slice. Transfer the meat to a cutting board and let it rest at least 10 minutes so the juices redistribute and the internal temperature climbs to 145°F. Slice the pork into 1/4-inch medallions and serve.
Optional pork brine
Brining the tenderloin makes it even juicier and more tender. This step is optional but recommended if you have time to plan ahead.
To make a simple brine: Bring 16 ounces of water to a boil in a medium pot. Stir in 2 ounces kosher salt and 1/2 ounce sugar until fully dissolved. Remove from heat and add 3–4 cups of ice to cool the brine quickly.
Place the pork in a large container and pour the cooled brine over it, adding additional cold water if needed so the meat is fully submerged. Refrigerate for 8–10 hours or overnight. When ready to cook, remove the pork, pat it dry, and proceed with seasoning and grilling.
Storage and reheating
Leftovers: Store sliced or diced pork tenderloin in an airtight container in the refrigerator for up to 5 days. Thin slices make great sandwiches or wraps; diced pork is excellent tossed into salads, scrambled eggs, or grain bowls.
To reheat, gently warm in a skillet over medium-low heat with a splash of broth or sauce to keep the pork moist, or reheat briefly in the microwave covered to retain juices.
What to serve with it
Serve grilled pork tenderloin with grilled vegetables or any of the following sides for a complete meal:
- Grilled zucchini
- Grilled Brussels sprouts
- Cheesy grilled potatoes
- Corn on the cob (grilled or boiled)
- Grilled asparagus
- Blue cheese potato salad
- Pasta salad
- Squash casserole
- BBQ baked beans
- Mac and cheese
- Roasted sweet potatoes
More pork recipes
If you enjoy this grilled tenderloin, you might also like other pork favorites such as: Instant Pot Pulled Pork, Smoked Pork Chops, Slow Cooker Carnitas Tostadas, Pork Chop Marinade, Smoked Pulled Pork, and Dr Pepper Pulled Pork Sliders.
Instant Pot Pulled Pork
Smoked Pork Chops
Slow Cooker Carnitas Tostadas
Pork Chop Marinade
Smoked Pulled Pork
Dr Pepper Pulled Pork Sliders
Grilled Pork Tenderloin
Ingredients
- 1 1/2 pound pork tenderloin
- 2 tablespoons BBQ seasoning (homemade or store-bought)
- 2 tablespoons pepper jelly or BBQ sauce (for glazing)
Instructions
- Preheat a grill to 450–500°F. After heating, turn half the burners down to low to create a two-zone setup.
- Trim any silver skin from the tenderloin, pat dry, and rub all over with BBQ seasoning.
- Sear the tenderloin over the hot side for 2 minutes per side to develop a crust.
- Move the pork to the cooler side, close the lid, and cook 6–8 minutes per side. Cook until the internal temperature reaches about 140°F in the thickest part.
- Brush with pepper jelly or BBQ sauce before removing from the grill, if desired.
- Let rest on a cutting board at least 10 minutes so the temperature rises to 145°F and juices redistribute. Slice into 1/4-inch slices and serve.
Notes
- Brining: To brine, dissolve 2 ounces kosher salt and 1/2 ounce sugar in 16 ounces boiling water. Cool quickly with ice, pour over the pork so it’s submerged, and refrigerate 8–10 hours or overnight. Rinse and dry before seasoning and grilling.
- Leftovers: Keep sliced pork in an airtight container in the fridge up to 5 days. Use in sandwiches, wraps, salads, or scrambled eggs.