Grilled Pork Tenderloin
Summer dinners don’t get easier than this Grilled Pork Tenderloin! It’s seasoned with a simple spice rub and it’s grilled up to juicy perfection. It cooks up in about 20 minutes and it’s perfect for barbecues and busy weeknights!
I’m always on the lookout for quick and easy summer dinners, and this Grilled Pork Tenderloin checks all of the boxes.
It requires minimal prep, it cooks up quickly, and it’s a nice change of pace from grilled bbq chicken and grilled burgers.
It pairs beautifully with all types of summer salads, and it’s versatile enough for any type of spice rub or marinade.
When it comes to grilling recipes, it really doesn’t get much easier than this. 🙂
Why you’ll love this recipe:
- Grilled pork tenderloin is juicy, flavorful and a makes a healthy summer dinner.
- It’s seasoned with a combination of spices that you more than likely have on hand.
- It takes 10 minutes of prep and it cooks up in 20 minutes.
- It’s easily customized with your favorite marinades or spice rubs.
Recipe ingredients
Ingredient notes
- Pork tenderloin. This recipe includes 2 – 2 1/2 lbs. of pork tenderloin. Each pork tenderloin is roughly 1 – 1 1/2 lbs. in size.
- Olive oil. Coating the pork tenderloin in olive oil helps the spice rub to adhere to the meat.
- Spices. A simple blend of smoked paprika, garlic powder, ground cumin and salt and pepper is rubbed all over the meat for savory, smoky flavor. My bbq chicken rub, za’atar spice, jerk seasoning and blackened seasoning are wonderful options as well.
How to grill pork tenderloin
Grilling pork tenderloin on a gas grill is incredibly easy, and it reduces the amount of dishes as well. The grill imparts a delicious smoky flavor that pairs perfectly with the spice rub. It’s the perfect summer dinner!
Pro tip: Allow the pork tenderloin to come to room temperature before grilling it as it will cook more evenly. This can be done before or after seasoning it with the spice rub.
See the recipe card below for full instructions.
- Pat the pork tenderloin dry, then coat with olive oil.
- Combine the smoked paprika, garlic powder, cumin, salt and pepper in a small bowl.
- Rub the spice mixture over all sides of the tenderloin.
- Grill over medium high heat until well seared on both sides, about 3 minutes per side.
- Grill another 10-15 minutes or until the internal temperature registers 145 degrees.
- Let stand 5-10 minutes for the juices to redistribute.
FAQs
Preheat the gas grill to medium high heat, or about 400 degrees. Sear the pork tenderloin on both sides until well charred and it releases easily from the pan, about 3 minutes. From there, cook another 10-15 minutes per side, flipping halfway through, until a meat thermometer inserted into the center of the thickest part registers 145 degrees. Let rest 5-10 minutes to allow the juices to redistribute, then slice and serve.
Each pork tenderloin weighs roughly 1 – 1 1/4 lbs. and will take anywhere from 15-20 minutes to cook. Be sure to check for doneness after 15 minutes to prevent it from over cooking.
Do not overcook pork tenderloin or it will be tough and dry. For juicy pork tenderloin, cook it to an internal temperature of 145 degrees. It will be slightly pink inside and incredibly tender.
Serving suggestions
This grilled pork tenderloin is very versatile and pairs well with almost any side dish!
- Serve with grilled corn on the cob, coleslaw and German potato salad at your next barbecue.
- It’s a great weeknight dinner alongside vinegar coleslaw or broccoli salad.
- It makes a great Sunday dinner served with mashed potatoes and brussels sprouts and bacon.
- Serve sliced with warm bbq sauce or top with a fresh pico de gallo, pineapple salsa or chimichurri sauce.
Recipe notes
- Pro tip: Allow the pork tenderloin to come to room temperature before grilling it as it will cook more evenly. This can be done before or after seasoning it with the spice rub.
- The spice rub may be prepared several days in advance and stored in a cool, dry place for up to 3 months.
- Customize this recipe with my bbq chicken rub, za’atar spice, jerk seasoning and blackened seasoning, or your favorite spice rub.
- Leftover pork tenderloin will keep in the refrigerator for up to 3 days.
More pork recipes you’ll love:
- Ground pork stir fry by Frugal Nutrition
- Instant pot pulled pork
- Oven baked pork chops
- Pork chops with creamy mushroom sauce
- Pork loin roast
- Slow cooker pork carnitas
- Slow cooker pulled pork
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Pork Tenderloin
Ingredients
- 2 lbs. pork tenderloin (2) tenderloins will be anywhere from 1 – 1.25 lbs. each
- 1 tablespoon olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Pat the tenderloins dry with a paper towel and brush the olive oil over all sides.2 lbs. pork tenderloin, 1 tablespoon olive oil
- Combine the smoked paprika, garlic powder, cumin, salt and pepper in a small bowl, then rub evenly over all sides of the pork.1.5 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- Preheat the grill to medium high heat, or about 400 degrees. Place the pork tenderloin on the preheated grill and sear on both sides until well charred and it releases easily, about 3 minutes per side. Continue to cook another 10-15 minutes, flipping halfway through the cooking time, until a meat thermometer inserted into the center of the tenderloin registers 145 degrees. Be sure to check for doneness after 15 minutes to prevent it from over cooking. Remove from heat, cover loosely with foil and let stand 5-10 minutes to allow the juices to redistribute. Slice, serve and enjoy!
Notes
-
- Pro tip: Allow the pork tenderloin to come to room temperature before grilling it as it will cook more evenly.
- The spice rub may be prepared several days in advance and stored in a cool, dry place for up to 3 months.
- Customize this recipe with my bbq chicken rub, za’atar spice, jerk seasoning and blackened seasoning, or your favorite spice rub.
- Leftover pork tenderloin will keep in the refrigerator for up to 3 days.
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Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
