Grilled Pork Tenderloin on a Gas Grill: Juicy and Easy

Grilled pork tenderloin is a lean, tender cut cooked over gas-grill heat and served in juicy slices. A quick maple-Dijon marinade adds savory, lightly sweet flavor, while a two-zone grill setup gives the pork a good sear without scorching the outside before the center is done.

Ingredients

2 pork tenderloins, about 1 lb (450 g) each, for 2 lb (900 g) total; remove any silver skin before marinating.
1 tbsp (15 ml) olive oil, to help the seasoning cling and keep the surface from sticking.
1 tbsp (15 g) Dijon mustard, for a tangy, savory base.
1 tbsp (20 g) pure maple syrup, for gentle sweetness and browning.
1 tbsp (15 ml) fresh lemon juice, to brighten the marinade.
2 garlic cloves (about 6 g), finely grated or minced.
1 tsp (2 g) smoked or sweet paprika, depending on whether you want a subtle smoky note.
½ tsp (0.5 g) dried thyme, or 1 tsp (1 g) chopped fresh thyme.
1¼ tsp (7 g) kosher salt. If using fine table salt, use ¾ tsp (about 4 g) instead.
½ tsp (1 g) freshly ground black pepper.
Neutral oil, about 1 tsp (5 ml), for lightly oiling the grill grates if needed.

Instructions

Trim and mix the marinade. Pat the tenderloins dry with paper towels. If a thin, shiny strip of silver skin remains, slide a sharp knife just underneath it and trim it away; it can turn chewy when grilled. In a small bowl, whisk together the olive oil, Dijon, maple syrup, lemon juice, garlic, paprika, thyme, salt, and pepper until combined.
Season and marinate. Put the pork in a shallow dish or a food-safe resealable bag and coat it all over with the marinade. Cover the dish or seal the bag and refrigerate for 30 minutes. Turn the pork once if the marinade does not cover it evenly. Keep raw pork refrigerated while it marinates, and discard any marinade left in contact with it rather than using it as a serving sauce.
Set up the gas grill. About 8 minutes before cooking, preheat the grill with the lid closed. Set one side to medium-high heat and leave the other side off, or set it to low, to create a hotter searing zone and a cooler finishing zone. Aim for roughly 400°F (204°C) with the lid closed. Clean the grates and, if food tends to stick to them, wipe them with a little neutral oil using tongs and a folded paper towel. Do not pour oil onto the grill.
Sear the tenderloins. Lift the pork from the dish and let excess marinade drip off; discard the used marinade. Place the tenderloins over the hotter side of the grill. Grill with the lid open for about 2 minutes, then turn with tongs and sear another side. Continue turning until the surfaces are browned on most sides, about 6 to 8 minutes total. If the maple in the marinade darkens quickly or flames flare, move the pork to the cooler side sooner.
Finish over indirect heat. Move the pork to the cooler side and close the lid. Cook, turning once or twice, until the thickest part reaches 145°F (63°C), usually about 6 to 10 minutes more, though thickness and grill behavior affect the timing. Check each tenderloin separately: insert an instant-read food thermometer sideways into the center of the thickest section, without touching the grate. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. If one tenderloin reaches temperature first, take it off while the other continues cooking.
Rest, slice, and serve. Transfer the pork to a clean cutting board and rest it for at least 3 minutes before slicing. This rest is part of the cook time above. Cut across the grain into slices about ½ inch (1.3 cm) thick, spoon any clean juices from the board over the meat, and serve warm. Avoid cutting immediately after grilling, since the juices can run out before they settle.

Tips

Check the package and shape. Pork tenderloin is a long, narrow muscle and is not the same cut as pork loin, which is wider and takes longer to cook. Some packages contain two small tenderloins; grill them side by side, but judge doneness by temperature rather than assuming they will finish together.
Adjust the marinade thoughtfully. No maple syrup? Use honey or brown sugar in the same quantity; either will still brown readily, so watch the pork over direct heat. No Dijon? Use whole-grain mustard for a more textured coating or yellow mustard for a milder, less complex flavor. Bottled lemon juice works in a pinch, but fresh lemon tastes brighter.
Keep the heat under control. A flare-up is more likely if oil or sugary marinade drips onto the burners. Move the tenderloin to the cooler side rather than trying to smother flames with water, and keep the grill lid nearby. The indirect zone also helps prevent the outside from becoming too dark while the middle finishes.
Let the thermometer decide. Grill times are estimates because tenderloins vary in thickness and gas grills run differently. Avoid cutting the meat open to check; a quick thermometer reading is more reliable and helps prevent overcooking. If you want to marinate longer, keep it covered in the refrigerator and use it within 4 hours for this recipe.

Serving Suggestions

Serve the sliced tenderloin as the centerpiece of a simple meal, with grilled vegetables and a starch that can catch the juices. Corn on the cob, grilled zucchini, asparagus, or bell peppers are easy to cook while the grill is already hot. For a heartier plate, add roasted or grilled potatoes, rice, couscous, or warm rolls. A crisp green salad with an acidic vinaigrette balances the maple in the marinade, while slaw gives the meal a cool, crunchy contrast.

The pork is also useful for a casual cookout: arrange slices on a platter and offer extra lemon wedges, chopped parsley, or a mustard-based sauce on the side. Use a clean serving spoon and platter, not the dish that held the raw pork. If serving guests at different times, slice only what you need at first and keep the remaining tenderloin whole; it stays moister until cut.

Variations

Herb and lemon: Leave out the maple syrup and paprika, add 1 tsp (2 g) finely grated lemon zest, and use 1 tbsp (4 g) chopped fresh rosemary or parsley in place of the dried thyme. This version is less sweet and lets the herbs stand out.
Smoky and spicy: Use smoked paprika and add ¼ tsp (0.5 g) cayenne or ½ tsp (1 g) chili powder to the marinade. Start with the smaller amount if serving people who prefer mild food; heat can be added at the table with hot sauce.
Garlic-brown sugar: Replace the maple syrup with 1 tbsp (13 g) packed brown sugar and swap the lemon juice for 1 tbsp (15 ml) apple cider vinegar. The result is a little deeper and more caramel-like, so move the pork off direct heat if the coating begins to darken fast.
Make it dairy-free and gluten-free: The ingredient list is naturally dairy-free. For a gluten-free version, check the mustard label, since some prepared mustards may contain additives or be made in facilities that handle gluten. Serve with suitable sides and sauces if accommodating a guest.

Storage and Reheating

Refrigerate leftover pork within 2 hours of grilling, storing it in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. For easier reheating, store slices with any clean resting juices, or keep the tenderloin whole and slice it as needed. Freeze airtight portions for up to 2 to 3 months for best quality; thaw them in the refrigerator, not on the counter.

To reheat without drying the meat, place slices in a small covered skillet with a spoonful of water, broth, or reserved juices and warm over low heat, turning once. You can also use a covered microwave-safe dish and heat in short intervals, checking between intervals. Reheat leftovers to 165°F (74°C), measured with a food thermometer, as recommended for food safety. Avoid repeatedly warming and cooling the same portion; reheat only what you plan to eat.

Frequently Asked Questions

Should I grill pork tenderloin with the lid open or closed?
Leave the lid open while searing over the hotter zone so you can watch for flare-ups and turn the meat as needed. Close it after moving the tenderloin to indirect heat; the trapped heat cooks the center more evenly. Keep the lid closed between thermometer checks to limit heat loss.

How long does pork tenderloin take on a gas grill?
For tenderloins around 1 lb (450 g) each, expect roughly 12 to 18 minutes on the grill after preheating: about 6 to 8 minutes to sear and several more over indirect heat. Thickness, starting temperature, and grill strength change the timing, so use the 145°F (63°C) thermometer reading—not a fixed minute count—to decide when it is done.

Can I marinate the pork overnight?
You can refrigerate it for longer, but this recipe is designed for a 30-minute marinade and does not need an overnight soak. If preparing ahead, keep it covered in the refrigerator and grill within 4 hours for the best balance of seasoning and texture. Never leave raw pork marinating at room temperature.

Can I cook the tenderloin over direct heat the whole time?
You can, but it is easier to scorch the maple and mustard coating before the center reaches a safe temperature, especially if the tenderloin is thick or the grill runs hot. Searing over direct heat and finishing over indirect heat gives you more control. If you must use one heat zone, choose medium rather than very high heat and turn the pork frequently.

Do I need to rinse pork before grilling?
No. Rinsing raw pork is unnecessary and can splash bacteria onto the sink and nearby surfaces. Pat it dry with paper towels, discard the towels, then wash your hands and clean any surfaces or utensils that touched the raw meat. Use clean tongs to handle the cooked pork.

Can I grill the tenderloins ahead of time?
They are best sliced just before serving, but you can grill them earlier, refrigerate them promptly, and serve the pork cold or reheat it gently. For a warm meal, reheat covered with a little liquid and verify that leftovers reach 165°F (74°C). If serving a crowd, keeping the cooked tenderloin whole until close to mealtime helps it retain moisture.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).