This Grilled Pork Tenderloin recipe is a real keeper! It delivers juicy, tender, and delicious results without any need for marinating – and it cooks in just 15 minutes.
One of the BEST summer recipes!
One of my absolute favorite cuts of meat to serve my family is pork tenderloin.
It’s not just because it’s budget-friendly and incredibly versatile, but because it can truly rival filet mignon when it comes to being fork-tender, especially when grilled. It’s a cut that consistently delivers delicious results and goes with so many things!
- Easy: This recipe is really easy. Whether you’re using a gas or charcoal grill, and no matter your grilling experience, it always comes out perfectly cooked and fork-tender.
- Budget-friendly: Pork tenderloin is quite affordable compared to other lean and tender cuts. Paired with a pasta or potato salad and grilled corn, it’s a very budget-friendly, delicious summer dinner.
- Quick to prep: No need to marinate here! A spice rub is all you need, and then the pork cooks quickly on the grill.
The brown sugar is *kind of* optional… and please get the right cut of meat!
Please note that this recipe is for pork tenderloin, not pork loin. Pork loin is a larger cut which needs a longer cooking time at lower heat.
I do like to add some sweetness here, but I know not everybody is a fan. You can just skip the sugar if you prefer it that way! And maybe cumin is a spice you don’t keep on hand. You can skip it, but if you frequently grill pork, I highly recommend picking up a jar at the store – it really makes grilled pork shine!
Finally, I love using smoked paprika in this recipe, but feel free to use regular!
Printable recipe
Grilled Pork Tenderloin Recipe
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 2 tablespoons brown sugar (optional)
- 1 ½ teaspoons salt
- 1 teaspoon ground paprika (smoked or regular)
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin (optional but delicious!)
- ¼ teaspoon ground pepper
Instructions
- Prep: Preheat grill to medium-high heat (400-425°F). Trim and remove silver skin from 2 pounds pork tenderloin.
- Season: Brush pork all over with 2 tablespoons olive oil. In a small bowl, combine 2 tablespoons brown sugar, 1 ½ teaspoons salt, 1 teaspoon ground paprika, 1 teaspoon garlic powder, ½ teaspoon ground cumin and ¼ teaspoon ground pepper. Rub all over pork.
- Grill: Place tenderloin on hot grill over indirect heat, cover, and cook for 12-15 minutes, flipping halfway. Grill until center reaches 145°F on an instant-read thermometer.
- Rest and serve: Remove pork tenderloin to a platter or cutting board. Let rest for 5-10 minutes before slicing.
Tip you don’t want to miss!
- Silver skin: The white skin sometimes seen on pork tenderloin is called silver skin. It’s tough and chewy, so it’s best to remove it before grilling. Get a sharp knife between the silver skin and the meat, then gently slide your knife along, keeping it as close to the surface as possible. At the same time, use your other hand to pull the silver skin and any attached fat away from the meat. This process might take a bit of practice, but with a little patience, you’ll get the hang of it..
- Grilling method: For perfect pork tenderloin, try cooking with indirect heat. Instead of placing it directly over the flame, set it to the side and keep the grill lid closed in between flipping. This method helps cook the meat evenly and keeps it juicy and tender.
- Internal temperature: The USDA recommends grilling pork tenderloin until it reaches an internal temperature of 145°F at the thickest part. After that, let it rest for at least 5 minutes before slicing. You may notice that the meat is slightly pink in the middle, which is perfectly normal if you accurately measured the pork’s internal temperature.
- Leftovers: Keep leftovers covered in the fridge for up to 3 days. Reheat the leftovers in a pan on the stove until steaming hot all the way through. Heat it covered, adding a little broth to the bottom of the pan to keep the pork from drying out (you want the meat to steam rather than fry, to keep it juicy and tender).
Anything else you may want to know
Recipe variations
- Marinate it: If you want to prep your meat several hours ahead of time, I suggest using my pork tenderloin marinade instead of the spice rub.
- Change up the spices: Feel free to use your favorite spices for the spice rub, or use a ready-made spice mix such as Cajun or steak seasoning.
Serving ideas
I love serving grilled pork tenderloin with easy sides I can either have my husband cook on the grill, or that require very little heat inside the house!
Some of our favorites:
Did you grill up some pork tenderloin?
Let me know in the comments with a review and a star rating! It helps more than you know.
And don’t forget to pin this recipe, so you have it on hand for later.
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