For a 1- to 1¼-pound (450-570 g) pork tenderloin, plan on about 22 minutes on a preheated BBQ: grill it mostly over indirect heat, then sear it briefly over direct heat. The reliable finish line is a thermometer reading, not the clock; a simple paprika-garlic rub and a short rest keep this lean cut flavorful and easier to slice.
Ingredients
- 1 pork tenderloin, 1 to 1¼ lb (450-570 g), silver skin removed if needed
- 1 tbsp (15 ml) olive oil or neutral oil
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) paprika, sweet or smoked
- ½ tsp (1.5 g) garlic powder
- 1 tsp (4 g) brown sugar
- 2 tbsp (30 ml) barbecue sauce, optional, for glazing at the end
Instructions
- Set up the grill. Preheat a gas grill with one burner on medium-high and another off, or arrange charcoal on one side of the grill. Close the lid and heat the grill to about 400°F (205°C). This creates a hot direct zone for searing and a cooler indirect zone for cooking the center more gently. Clean the grates, then lightly oil them with a paper towel held in tongs. Keep the lid closed while the grill heats; allowing about 10 to 15 minutes for this is usually practical, and you can prepare the pork during that time.
- Season the tenderloin. Pat the pork dry with paper towels. If a thin, shiny strip of silver skin remains, slide a small sharp knife under it and trim it away, taking care not to remove much meat. Stir together the salt, pepper, paprika, garlic powder, and brown sugar. Coat the pork with the oil, then press the seasoning mixture over all sides. Let it sit at room temperature only while the grill finishes preheating, about 10 to 15 minutes; do not leave raw pork out for an extended period.
- Cook mostly over indirect heat. Place the tenderloin on the cooler side of the grill, not directly above the lit burner or coals. Close the lid and cook for about 15 to 17 minutes, turning it once after roughly 8 minutes so it cooks evenly. The exact time depends on the tenderloin’s thickness, your grill, and how often the lid is opened. A narrow end may cook faster than the center, so keep the meat positioned away from the hottest spot and begin checking its temperature before the expected finish.
- Sear and check the temperature. Move the pork to the hot side and turn it every minute or two for about 4 to 6 minutes, until browned on several sides. If using barbecue sauce, brush on a thin layer during the final 1 to 2 minutes, turning the meat so the sauce sets without scorching. Insert an instant-read food thermometer into the thickest part of the tenderloin, from the side if that makes it easier to reach the center. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork. If the center is below 145°F (63°C), return the pork to indirect heat and check again after a few minutes; do not rely on color alone.
- Rest, then slice. Transfer the tenderloin to a clean plate or cutting board and rest it for at least 3 minutes before cutting. This rest is part of the safe-temperature guidance, not a reason to skip checking with a thermometer. Slice across the grain into medallions about ½ inch (1 cm) thick. Spoon any juices from the plate over the slices and serve warm. The estimate of 22 minutes of grilling is a guide; thicker pieces or a cooler grill can take longer.
Tips
- Check the cut before grilling. Pork tenderloin is a small, lean muscle and is not the same as pork loin, which is wider and needs different timing. Tenderloins also vary in thickness. If one end is notably thin, tuck it under and secure it with a toothpick, or angle that end toward the cooler edge of the grill. Remove any toothpick before serving.
- Keep the thermometer in charge. Use an instant-read thermometer in the thickest portion, avoiding the grill grate and any thin end. If the reading is short of 145°F (63°C), keep cooking over indirect heat and check again rather than turning up the heat and charring the outside. A little pink color can remain in pork cooked safely to temperature; doneness is determined by the thermometer reading and rest.
- Choose a rub you have on hand. Smoked paprika gives a barbecue-like aroma, while sweet paprika is milder. If you do not have garlic powder, use 1 small minced garlic clove mixed into the oil, though fresh garlic can brown more quickly during searing. You can omit the brown sugar for a less sweet crust. Avoid adding extra salt if your barbecue sauce is particularly salty.
- Watch sugary sauce and flare-ups. Most barbecue sauces contain sugar, which can burn over direct heat. Glaze only at the end, and move the pork to indirect heat if flames flare or the sauce darkens too fast. Do not pour sauce that touched raw pork over cooked slices; set aside a clean portion for serving before brushing the meat.
Serving Suggestions
Serve the sliced pork with a spoonful of its resting juices and extra barbecue sauce on the side. Grilled corn, potato salad, coleslaw, or a green salad make easy accompaniments, while baked beans or roasted potatoes turn it into a more filling meal. For a simple plate, pair the pork with grilled vegetables such as zucchini, bell peppers, or asparagus; cook them on the grill while the meat rests, or use the indirect side if space allows.
The tenderloin also works well in sandwiches. Layer warm slices on rolls with crunchy slaw and a little sauce, or tuck them into tortillas with grilled onions. Slice only what you plan to serve if you want to keep the remaining piece moist for later. If serving a group, arrange the medallions in a slightly overlapping row rather than leaving them exposed on a platter for a long time.
Variations
Herb and lemon: Replace the paprika and brown sugar with 1 tsp (1 g) dried rosemary or thyme and ½ tsp (1 g) lemon zest. Add a squeeze of lemon after slicing. This gives the pork a brighter, less sweet flavor and pairs especially well with potatoes or a simple salad.
Chili-lime: Mix ½ tsp (1 g) ground cumin and ¼ tsp (0.5 g) cayenne into the rub, then finish the sliced pork with 1 tbsp (15 ml) lime juice. Adjust the cayenne to taste. The citrus is best added after cooking so its fresh flavor is not lost on the grill.
Mustard coating: Spread 1 tbsp (15 g) Dijon mustard over the oiled tenderloin before applying the dry seasoning. The mustard adds a mild tang and helps the rub adhere; it will not make the finished pork taste strongly of mustard. For a sweeter barbecue-style finish, keep the original rub and use the optional sauce glaze.
Storage and Reheating
Refrigerate leftover pork within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. For the best texture, store the tenderloin whole or in large pieces and slice it just before reheating; if it is already sliced, add a spoonful of broth, water, or reserved juices to help limit drying. Freeze portions in airtight freezer-safe packaging for up to 2 to 3 months for best quality, then thaw them in the refrigerator.
Reheat only the amount you plan to eat. Warm slices gently in a covered skillet over low heat with a splash of broth or water, turning them once, or cover them and heat in a microwave in short intervals. Avoid prolonged high heat, which can make this lean cut tough. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. You can also serve properly refrigerated leftover pork cold in a sandwich or salad.
Frequently Asked Questions
How long does pork tenderloin take on a BBQ?
For a 1- to 1¼-pound (450-570 g) tenderloin on a grill around 400°F (205°C), allow about 22 minutes total grilling time: roughly 15 to 17 minutes over indirect heat, followed by 4 to 6 minutes of searing. Treat that as an estimate, because thickness, grill design, wind, and lid opening all affect timing. Begin checking the internal temperature before the expected finish.
Should I grill pork tenderloin with the lid open or closed?
Keep the lid closed during the indirect-cooking portion so the grill holds a steady temperature and cooks the pork more evenly. Open it briefly to turn the meat or check the thermometer. During the short sear, you may need to watch more closely, especially over charcoal, but closing the lid between turns helps prevent heat loss.
What temperature should pork tenderloin reach?
Cook whole-cut pork to 145°F (63°C), measured in the thickest part with a food thermometer, then let it rest for at least 3 minutes. This is the USDA FSIS safe minimum temperature for whole cuts of pork. Do not use the meat’s color or a set number of minutes as a substitute for the temperature check.
Can I cook it entirely over direct heat?
You can, but it is easier to overbrown the outside before the center reaches its target temperature, particularly on a hot grill. The two-zone method gives the tenderloin time to cook through gently, then adds color with a short sear. If your grill does not have separate zones, reduce the heat after browning and turn the pork frequently while monitoring its temperature.
Do I need to marinate pork tenderloin before grilling?
No. This recipe uses a dry rub and a little oil, so it can go on the grill after seasoning and a brief wait while the grill preheats. If you prefer a marinade, refrigerate the pork while it marinates and pat it dry before grilling to encourage browning. Discard marinade that contacted raw pork, or boil it before using it as a sauce.
Why is my grilled pork tenderloin dry?
The most common cause is cooking it past the target temperature, since tenderloin is lean and has little fat to protect it from prolonged heat. Check the thickest section with an instant-read thermometer, move the meat to indirect heat if it browns too quickly, and allow the required rest before slicing. Cutting across the grain also makes each slice easier to eat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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