Grilled Pork Tenderloin
Easy 30 minutes 4 people Gas / Charcoal

Grilled Pork Tenderloin

Pork tenderloin is the most underrated cut on the grill — fast, forgiving, and dirt cheap per pound. The only rule is don't overcook it. Pull at 140°F, rest, and serve.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

Recently reviewedThis recipe was last reviewed on June 2, 2026.

Ingredients

  • 2 pork tenderloins, about 1.25 lbs each (they're usually sold in pairs)
  • 3 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme

Step by Step

1

Trim the silver skin

Slide a thin knife under the silvery membrane on the surface and slice it off. It's tough and won't render — skipping this step is the #1 reason home cooks think tenderloin is chewy.

2

Mix the wet rub

Whisk oil, mustard, brown sugar, paprika, salt, pepper, garlic, and thyme into a paste. Coat the tenderloins thoroughly. Rest 20 minutes at room temp.

3

Set up two-zone heat at 450°F

Hot zone on one side, indirect on the other. The tenderloin's small diameter means it cooks fast — you need the indirect zone to finish without burning the sugary rub.

4

Sear all sides on the hot zone

Roll the tenderloin every 60-90 seconds to build crust on all four 'sides' (it's roughly square). About 4-5 minutes total.

5

Finish indirect to 140°F

Move to the cool zone, close the lid, and cook until the thickest part hits 140°F — usually 8-12 minutes. Modern pork is safe at 145°F after resting.

6

Rest 8 minutes, slice ½-inch thick

Tent loosely. Slice across the grain into medallions. The center should be faintly pink — that's perfect.

Pro Tips

  • Pork tenderloin is NOT pork loin. Loin is much larger and needs a totally different cook — don't confuse them at the store.
  • This rub is also great on [grilled chicken wings](/recipe/grilled-chicken-wings) and pork chops.
  • For a smokier version, run it on a pellet grill at 250°F until 130°F internal, then sear over the open flame. See the [Best Pellet Grills](/best-of/best-pellet-grills) for setups with great sear modes.

Common Questions

Frequently Asked Questions

How long does Grilled Pork Tenderloin take to cook?
Total time is about 30 minutes including prep and rest. It's a beginner-friendly recipe — no special technique required.
What grill do I need?
This recipe is written for a gas / charcoal. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
4 people. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Pork tenderloin is NOT pork loin. Loin is much larger and needs a totally different cook — don't confuse them at the store.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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