Grilled Pork Tenderloin

In the world of cooking meat, the tenderloin is not only one of the most tender cuts, but also lean and healthy.

The only problem with pork is that, since it's so lean, it's easy to over-cook (such a fine line between tasty, tender meat and shoe leather). For years I struggled using various ingredients and this technique and that. Finally, it came down to having a good marinade and a careful cooking technique.

Ingredients Needed

You of course need a pork tenderloin, plus the marinade.

To make the marinade you need:

• Soy sauce
• Brown sugar
• Canola oil
• Sherry
• Onion
• Garlic

How to Make Grilled Pork Tenderloin

Mix the marinade ingredients together and then pour over the pork.

Sometimes I pour everything into a Ziploc bag and let the meat marinate there. Or, a bowl works fine.

Let the meat marinate for at least an hour.

How to Grill Pork Tenderloin

Approach grilling tenderloin as a 3-step process: sear, cook, rest. Here's how it works:

Sear:

Prepare the grill by preheating at least half the surface. My grill has 3 burners, so I preheat 2 of them. When the grates are hot, place the marinated tenderloin directly on the hot grates and sear for a minute, then turn and sear again.

Usually 2 turns will do the trick, but a larger piece might need more turns. Your call.

Cook:

Indirect heat works best for this longer cooking step. Move the tenderloin to the "unheated" grate area of the grill. For me, this means the one burner which I did not preheat. I also turn off the middle burner and leave just one burner going.

For my grill, this creates a consistent indirect heat environment of about 350F. Close the grill cover and let the meat cook.

In this photo, the unheated burner is at the "back" of the grill.

The target for the internal temperature is 145F. A small tenderloin will get to that temperature in about 20 minutes, a larger one will take up to 30.

Because of the variables in size of meat, grill and grill temperature, I recommend using a meat thermometer to monitor how quickly the meat is cooking and to know when 145F is reached.

Rest:

This is often overlooked, but it's an important step. Remove the pork tenderloin from the grill, place in a shallow pan and cover with foil. Allow the meat to rest for at least 10 minutes. Use this time to grill some vegetables or gather your other sides, but do not skimp on the resting step.

 Note: see FAQs (below) for more information on resting cooked meat.

Once the meat is rested, it's ready to slice and serve!

Enjoy this grilled pork tenderloin with all your favorite summer sides!

Have any leftovers? Slice the pork and use it in a Cuban Sandwich Casserole for a new twist on a favorite!

Recipe FAQs

More Grilling Ideas

If you'd like to grill some wild game, check out this recipe for venison backstrap from running to the kitchen.

Your sides can also go on the grill! Try some grilled peppers and onions or twice baked potato to make a fabulous meal.

For a cold salad, my salami pasta salad is a new favorite, or make some sweet macaroni salad to feed a crowd.