Grilled Pork Tenderloin
This recipe for Grilled Pork Tenderloin is fast and easy, and doesn’t even require a gas grill! Perfect for summertime dinners with friends and family. And it’s quick enough to make it a weeknight dinner, and everyone will come home ready to eat!
Grilled pork tenderloin is an ideal recipe when you want something special without a lot of prep or cleanup. The simple marinade brings a lot of flavor to the mild tenderloin. The sear-to-oven method keeps the meat juicy and tender. If you don’t have time to marinate, no worries, just let it rest while your grill pan heats up.
Pork Tenderloin vs Pork Loin
Don’t confuse the two cuts of meat, they’re different. Once you learn the difference, you won’t confuse them.
Pork loin is the larger cut of meat, typically huge. They’re wide and thick, often have a fat cap. They are often sliced into loin chops. The chops can be dry but if marinated beforehand and cooked quickly they can be quite tasty.
Pork tenderloin is a much smaller cut, long and narrow, boneless, and cooks quickly while remaining tender. Don’t swap one for the other as they cook very differently.
Remove The Silver Skin
Silver skin is a tough, shiny membrane on the tenderloin. If you leave it on, it stays chewy after cooking. To remove it, use a sharp fillet knife to slip under the edge, then gently pull it off the tenderloin. You can use a fillet knife to trim off any stubborn areas.
What You Need To Make This Recipe
Make sure you have everything on hand so dinner comes together without stress. Just add the ingredients to your meal plan, and you’ll be set for an easy cook night.
- pork tenderloin
- Dijon mustard
- lemon juice
- olive oil
- chili flakes
- coriander
- salt
- paprika
- cumin
- parsley
- cilantro
Gas Grill Directions
Preheat your gas grill to medium-high heat, about 400°F. Once hot, place the marinated pork tenderloin directly on the grill grates. Grill for 5 to 6 minutes per side, turning to brown all sides evenly. Once seared, move the tenderloin to indirect heat, close the lid, and cook for another 15 to 20 minutes or until the internal temperature reaches 145°F for medium. Remove from the grill, cover loosely with foil, and let rest for 10 minutes before slicing.
Final Temps For Fully Cooked Pork
Cook pork tenderloin to 145°F for medium rare or 160°F for medium. Always let it rest for 10 minutes after cooking so the juices redistribute and stay in the meat.
Store leftovers
Store slices in an airtight container in the fridge for up to 3 days. They’re great for sandwiches, wraps, or reheated with a veggie side. Let the meat cool before packing it up, and reheat gently to avoid drying it out.
Grilled Pork Tenderloin
Ingredients
- 1 ¼ lbs pork tenderloin or similar size
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp olive oil plus 2 more for sauce
- ½ tsp chili flakes
- ½ tsp ground coriander
- ½ tsp salt
- ½ tsp paprika
- ½ tsp ground cumin
- Chopped parsley and cilantro for sauce
Instructions
- Combine 2 tbsp olive oil, Dijon mustard, lemon juice, salt, coriander, paprika, and cumin in a bowl and mix well
- Rub the mixture evenly over the pork tenderloin
- Wrap in plastic wrap and refrigerate for at least 20 minutes, or 2–3 hours if time allows
- Preheat the oven to 350°F (175°C)
- Heat a grill pan, frying pan, or electric grill over medium-high heat
- Grill or sear the tenderloin for 7–8 minutes total or about 4 minutes per side
- Transfer the pork to a foil-covered baking dish
- Bake for 20 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium
- Remove from the oven and let rest covered for 10 minutes
- Meanwhile, combine the remaining 2 tbsp olive oil with chili flakes, chopped parsley, and cilantro to make a sauce
- Slice the pork and spoon the herb sauce on top before serving
Video
Notes
Preheat your gas grill to medium-high heat, about 400°F. Once hot, place the marinated pork tenderloin directly on the grill grates. Grill for 5 to 6 minutes per side, turning to brown all sides evenly. Once seared, move the tenderloin to indirect heat, close the lid, and cook for another 15 to 20 minutes or until the internal temperature reaches 145°F for medium rare, 160°F for medium. Remove from the grill, cover loosely with foil, and let rest for 10 minutes before slicing.
