Grilled Pork Tenderloin

Whether you’re firing up the charcoal for a weekend crowd or just weeknight dinner, I’m going to help you feel more confident and in control of your results – with tons of room to customize this recipe to truly be your own!

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Grill Juicy Pork Tenderloin

This pork tenderloin is a tender, flavorful grilled main dish that’s ridiculously easy to master even if you’re brand-new to grilling. We’re using a marinade and grill method that is perfect for dinner on a busy night – and perfect for meal prep to take to work!

This grilled pork tenderloin is based off my incredibly popular Baked Garlic Pork Tenderloin and Garlic Baked Pork Chops – two of my absolute favorite dinners of all time.

Simple Ingredients for Grilled Pork Tenderloin

To make this recipe, we will need the following ingredients:

• Italian Dressing (1 bottle) – This tangy and herbaceous marinade adds flavor and helps tenderize the pork.
• Celtic sea salt (1 tbsp) – Enhances the natural richness of the pork and balances the seasoning.
• Black pepper (½ tsp) – Adds a subtle kick and earthy depth to each bite.
• Pork tenderloin (2 lb) – A lean, tender cut that grills beautifully and absorbs marinades well.
• Diced garlic (2 tbsp) – Infuses the pork with bold, aromatic flavor.
• Basil (1 tsp) – Brings a sweet, slightly peppery note to the herb blend.
• Oregano (1 tsp) – Contributes a savory, Mediterranean essence to the marinade.
• Thyme (1 tsp) – Adds a warm, earthy layer of flavor that complements grilled meats.
• Parsley (1 tsp) – Offers a fresh, slightly grassy taste to balance the richer herbs.
• Sage (1 tsp) – Lends a hint of woodsy, savory depth to the seasoning mix.

Grilled Pork Tenderloin Step by Step

Once you have assembled the ingredients, we will use this method:

Prep and Marinate

Rinse the pork and pat it dry. Salt generously. Add the tenderloin to large bowl and cover with bottle of Italian dressing. Cover and refrigerate 4 hours or overnight.

Season

Combine all the dry rub ingredients in a bowl. Remove the tenderloin from the refrigerator, rinse the marinade off of it, pat it dry, then cover with the dry rub. Let sit at room temperature about 30 minutes till it comes to room temperature.

Grill

Get grill to 350 degrees. Add pork to grill. Let pork sear on all sides, rotating about every 5-6 minutes until evenly charred. Cook pork tenderloin for 10-15 minutes until 140 degrees internal temperature on a digital thermometer, inserted into thickest part of pork tenderloin.

Rest and Enjoy

When pork has come to 140 degrees, remove from grill, and tent in foil. Let pork finish carryover cooking, and let rest for 5-10 minutes, under foil. Carve into slices, and enjoy! Leftovers can be refrigerated for up to four days, or frozen for three months.

The Best Way to Keep Pork Tender and Juicy on the Grill

Pre-sear Pork. This step is completely optional (and not recommended if you are more comfortable grilling) – but for cooks just learning to grill, you can lessen your grilling time by pre-searing your pork tenderloin in a pan inside, before wrapping it in foil and placing on the grill to cook to 145 degrees.

Grill in Foil Pouch. The foil pouch will help to keep the pork’s tenderness, so it is a bit more foolproof when starting out grilling – but you will miss out on the smoky grilled flavor a bit since you won’t have more char like my photos.

Buy the Right Cut. Pre-seasoned pork tenderloins from your grocer are often dry-brined with salt beforehand, so it doesn’t need additional marinating or brining. While this cuts WAY down on your cook-time, know that pre-seasoned/brined pork tenderloins tend to be a bit smaller than untreated pork tenderloin, and can sometimes be packaged with preservatives that might not work with restrictive diets or food allergies.

Read the Label. Double check the label to check on the pork tenderloin size and any marinade ingredients.

Marinate. Marinating or brining pork tenderloin before cooking will always help to soften the pork tenderloin and keep it from drying out.

Use a Meat Thermometer. Pork tenderloin dries out very quickly when overcooked – and grilling can be really easy to overshoot your temperature after you set down the lid. I use an internal probe thermometer to ensure I don’t overcook the meat. Make sure you watch your pork and pull it from the grill at 140 degrees and then tent in foil for 10 minutes so the juices can settle.

What To Serve with Grilled Pork Tenderloin

If you’re looking for knockout sides to serve with this grilled pork tenderloin, I am rounding up my favorites below:

Baked Ranch Rice and Broccoli

Balsamic Vinaigrette

Green Olive Puttanesca

The Best Brussels Sprouts and Mushrooms

You can find our complete side dish recipe archives here.

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Your Top Questions About Grilling Pork Tenderloin

Pork is cooked at 145 degrees – which may look a little pink in the middle, though it is fully cooked.
We recommend pulling meat from grill at 135 degrees, as the tenderloin will continue to cook to 145 degrees. Do not slice for at least 15 minutes.

Pork tenderloin can be refrigerated in an airtight container for up to four days.

It can be tricky to figure out how much grilled pork tenderloin to serve per person – but I plan on 1/2 pound (8 ounces) of meat per person. If you have eaters with big appetites, or if you want to have leftovers, plan on 3/4 pounds of pork (12 ounces) per person.