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Absolutely The Best Grilled Pork Tenderloin – deliciously tender and juicy grilled pork tenderloin that is so easy and delicious! Keto and low carb.
This grilled pork tenderloin is based off my incredibly popular Baked Garlic Pork Tenderloin and Garlic Baked Pork Chops – two of my absolute favorite dinners of all time.
This grilled pork tenderloin is full of flavor, juicy, never dry – and works with a keto or low carb diet – making it a perfect easy dinner for all sorts of picky eaters!
This grilled pork tenderloin is never dry, always full of juicy pork flavor – and is great for leftovers the next day.
If you can turn on a grill, you can make this easy grilled pork tenderloin – no previous cooking experience required!
I hope you love this delicious grilled pork tenderloin as much as I do!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Since pork tenderloin has little fat, it can become tough very quickly when overcooked – I’m providing my best tips and tricks to keep pork tenderloin moist below:
This step is completely optional (and not recommended if you are more comfortable grilling) – but for cooks just learning to grill, you can lessen your grilling time by pre-searing your pork tenderloin in a pan inside, before wrapping it in foil and placing on the grill to cook to 145 degrees.
Searing your pork before grilling it not only helps to lock in the pork’s juices – it tastes great and gives you a perfect crunchy texture, even though you can continue to cook in a foil pouch on the grill.
The foil pouch will help to keep the pork’s tenderness, so it is a bitt more foolproof when starting out grilling – but you will miss out on the smoky grilled flavor a bit since you won’t have more char like my photos.
But if you’re starting out grilling, or don’t know if you will have enough propane or charcoal to last – or you’ve just had weird luck grilling pork tenderloin on the grill and want an easier hack, this tip works wonders!
Pre-seasoned pork tenderloins from your grocer are often dry-brined with salt beforehand, so it doesn’t need additional marinating or brining.
While this cuts WAY down on your cook-time, know that pre-seasoned/brined pork tenderloins tend to be a bit smaller than untreated pork tenderloin, and can sometimes be packaged with preservatives that might not work with restrictive diets or food allergies.
Double check the label to check on the pork tenderloin size and any marinade ingredients.
It can be tricky to figure out how much grilled pork tenderloin to serve per person – but I plan on 1/2 pound (8 ounces) of meat per person.
If you have eaters with big appetites, or if you want to have leftovers, plan on 3/4 pounds of pork (12 ounces) per person.
How To Grill Pork Tenderloin
These tips will help you get juicy flavorful pork tenderloin on the grill, every time.
You can use this recipe with charcoal, wood chips, or a propane grill – I prefer this recipe over charcoal personally, but any of the above will work just great!
Marinating or brining pork tenderloin before cooking will always help to soften the pork tenderloin and keep it from drying out.
I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight pork tenderloin marinade.
Pork tenderloin dries out very quickly when overcooked – and grilling can be really easy to overshoot your temperature after you set down the lid.
Make sure you watch your pork and pull it from the grill at 140 degrees, and then tent in foil.
Tenting in foil will help the tenderloin carryover cook to the FDA suggested cooked temperature of 140 degrees, without over-cooking and drying out your grilled pork tenderloin.
I often pull my pork tenderloin at 140-145 degrees and tent it with foil to continue carryover cooking as it rests for about 10 minutes before serving.
What To Serve With Grilled Pork Tenderloin
If you’re looking for knockout sides to serve with this grilled pork tenderloin, I am rounding up my favorites below:
You can find our complete side dish recipe archives here.
Recipe FAQs
Pork is cooked at 145 degrees – which may look a little pink in the middle, though it is fully cooked.
We recommend pulling meat from grill at 135 degrees, as the tenderloin will continue to cook to 145 degrees. Do not slice for at least 15 minutes.
Pork tenderloin can be refrigerated in an airtight container for up to four days.
The Best Grilled Pork Tenderloin Recipe
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The Best Grilled Pork Tenderloin Recipe
Ingredients
- 1 bottle Italian Dressing, optional: if marinating pork use this as marinade
- 1 tbsp celtic sea salt and fresh cracked pepper
- 2 lb pork tenderloin, optional: pre-marinate pork before cooking for foolproof never dry tenderloin
- 2 tbsp diced garlic
- 1 tsp dried basil*
- 1 tsp dried oregano*
- 1 tsp dried thyme*
- 1 tsp dried parsley*
- ½ tsp dried sage*
- *OR 1 tbsp Italian Herb Seasoning Blend
Instructions
If Marinating Pork:
- Pat pork dry from any packaging.
- Salt generously.
- Add to large bowl and cover with bottle of Italian dressing.
- Cover and refrigerate 4 hours or overnight.
- Let pork come to room temperature while preheating grill.
If not marinating, or using pre-marinated tenderloin:
- Salt pork generously and let come to room temperature while grill warms up.
How To Grill Pork Tenderloin:
- Get grill to 350 degrees.
- Add pork to grill.
- Let pork sear on all sides, rotating about every 5-6 minutes until evenly charred.
- Cook pork tenderloin for 10-15 minutes until 140 degrees internal temperature on a digital thermometer, inserted into thickest part of pork tenderloin.
- When pork has come to 140 degrees, remove from grill, and tent in foil.
- Let pork finish carryover cooking, and let rest for 5-10 minutes, under foil.
- Carve into slices, and enjoy!
- Leftovers can be refrigerated for up to four days, or frozen for three months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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when do you add the spices?
After it has browned, before baking
When do you bake it?
Hi Kerry this is a Grilled Pork Tenderloin recipe if you want a baked version I recommend this one Thanks for sending me a message!
Don’t let Fred overcook it
This looks like a delicious family dinner.
This pork turned out so juicy and delicious! A keeper for sure!
This was SOOO good! I now have it on the weekly menu for a while!
This turned out delicious! Am definitely looking forward to making it again!