Grilled Pork Tenderloin Recipe
Grilled Pork Tenderloin Recipe – quick and easy to make, low-carb, juicy and flavorful pork fillet, marinated in a simple combination of spices and grilled to perfection.
Serve it with a salad, grilled vegetables or potatoes.
This Grilled Pork Tenderloin Recipe is low-carb and keto diet friendly.
Perfect for meal prep, weeknight dinners or even parties.
My family loves pork and I enjoy experimenting with different ways to cook it.
I’ve shared some recipes for grilled and baked pork chops, pork kebabs, pulled pork, but only one pork tenderloin recipe ever since I started the blog.
I’ve actually changed the way I bake pork tenderloin in the oven and will be sharing the recipe pretty soon. But until then, I hope those of you, who love grilling and enjoy eating pork will get to try this Grilled Pork Tenderloin Recipe.
It is so simple! I’m so excited to show you how to grill pork tenderloin on a gas grill in no time.
I did marinate the meat for 6 hours, to make it extra juicy and add more flavor, you can marinate it for 30-60 minutes, if you don’t have a chance to do it in advance.
When grilling pork tenderloin, I prefer marinating it first.
When I bake pork tenderloin in the oven, I just season it and bake it, I rarely marinate it.
These methods work best for me.
I’ve talked to way too many people who say that pork tenderloin needs to be served with some kind of a sauce, because the meat is too dry.
While I like the combination of meat + sauce, in this case sauce is not necessary at all. Sauce can be made to accompany the dish, but not to mask its dryness.
I promise you, this easy grilled pork tenderloin will be juicy, if you follow my instructions.
Important things to know when cooking pork tenderloin:
- Pork tenderloin almost does not have any fat (there might be some on the outside) and if it is not cooked carefully it may turn too dry and chewy. Needless to say it will be a waste of time and money.
- It does not need to be marinated all the time, a simple combination of dry spices works well.
- Pork tenderloin is the muscle that runs alongside the backbone. Most pork tenderloins are around 1 pound and are sold whole. The best way to cook them is – while they are whole. If you cut them into slices and cook, they can easily turn too tight to chew. It works well for stir fries, but this is a different story.
- Pork tenderloin should be trimmed from the tough skin, seasoned or marinated and quickly cooked on the grill, seared or roasted at a high temperature in the oven.
- Don’t forget about resting time. Once the meat reaches the desired temperature, pork tenderloin needs to rest for 3-10 minutes, before you cut it.
“The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
Since large cuts increase approximately 10° F, while resting, remove them from the heat at 150° F. followed by a 10 minute rest.”
What marinade did I use for this grilled pork tenderloin recipe?
I used a combination of olive oil, lemon juice (or apple cider vinegar), salt, pepper, garlic powder, smoked paprika, regular paprika, cumin, and oregano.
Sealed a zip lock bag with the tenderloin inside and left it in the fridge for 6 hours.
Less time will work, too.
When ready to grill, it is very important to dry the pork well, because otherwise drippings may cause huge flames inside the grill and it could burn easily.
Grill pork tenderloin on a gas grill at medium-high heat for 15-20 minutes, until it reaches the desired temperature for rare, medium or well done.
I like it on the medium-well side.
Hope you get to try this grilled pork tenderloin recipe this grilling season!
Grilled Pork Tenderloin Recipe
- 1 pork tenderloin — 1 lb
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cloves garlic — minced
- 1 onion — sliced
- 1/2 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 tbsp lemon juice
- 1/4 cup olive oil
Place all ingredients in a zip lock bag. Add the trimmed pork tenderloin. Seal and marinade in the fridge for between 30 minutes to 6 hours.
Preheat a gas grill for medium high heat. Glean and grease the grates.
Remove pork from the marinade and carefully dry with paper towel.
Grill for 15-25 minutes, flipping a few times, until golden and crispy on the outside and thermometer inserted reads 140 F for medium rare. Let it rest for 10 minutes, before slicing.