The Best Grilled Pork Tenderloin – delicious juicy keto low carb grilled pork tenderloin that is so easy and delicious, you’ll want to grill every night of the week!
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!
Just Take Me To The Best Grilled Pork Tenderloin Recipe Ever!
I have readers from all levels of comfort and cooking skill in the kitchen – and get a lot of questions and comments on my posts.
To better serve all sorts of readers, I have included lots of information in this post. If you’d rather skip over it, please simply scroll to the bottom of the page, just above the comments.
How To Keep Pork Tenderloin From Drying Out
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:
-Sear Before Grilling
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!
-Look for “Pre-Seasoned” Pork Tenderloins
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.
How Much Pork Tenderloin Per Person
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!
Marinate Pork Tenderloin
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.
How To Store Cooked Pork Tenderloin
How To Refrigerate Pork Tenderloin
How to Freeze Pork Tenderloin
How to Reheat Pork Tenderloin
I will admit pork tenderloin is something I actually like to eat cold, diced over salads or in wraps – but if you’re reheating pork tenderloin, and trying to keep it from drying out, follow my tips below:
Baking Cooked Pork Tenderloin
To reheat grilled pork tenderloin in the oven without it drying out, follow these steps:
-If reheating a grilled pork tenderloin, only reheat the amount you will be eating immediately – re-refrigerating or freezing after cooking a second time could expose you to food-borne illness from improper handling – and seriously dries out and toughens up meat.
-Preheat oven to 350 degrees.
-Arrange pork in a foil pouch, and put 1-2 tbsp butter over pork tenderloin. If pork was a bit dry the first time you cooked it, add 1-2 tbsp stock to the foil pouch as well.
-Bake 15-20 minutes until piping hot.
-Eat immediately. Do not store after reheating.
Pan Frying Cooked Pork Tenderloin
My favorite way to reheat pre-cooked pork tenderloin is in a pan, fried up with a little butter.
To pan fry pre-cooked pork tenderloin, follow the steps below:
-Heat 2tbsp butter in a large, heavy pan.
-Cut pork into slices, squares, or leave as a whole tenderloin if serving reheated pork to a couple people.
-Add pork to pan and reheat to piping hot.
-Serve immediately – do not store and reheat leftovers more than once.
Microwaving Cooked Pork Tenderloin
I am not a big fan of the microwave (I think it makes the texture of reheated meat a bit tough and funny) – but I know it is a must for so many, especially those taking lunch to work.
To reheat pork in the microwave, without losing tenderness, I reccomend using 30 second bursts to reheat your pork, flipping over after every 30 seconds so the pork cooks evenly in as little time needed as possible.
While I do not reccomend slicing pork before reheating in the pan or the oven, in a microwave I prefer to cut it so that the pork is smaller, giving more surface area so you can reheat it faster in the microwave.
Other Delicious Pork Dishes You’ll Love
If you love this easy grilled pork tenderloin, be sure to check out some of my other favorite pork dishes – favorites like ranch pork stir fry, garlic baked pork chops, the best pork chops ever – so many delicious dishes full of the other white meat!
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:
The Best Grilled Pork Tenderloin Recipe
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The Best Grilled Pork Tenderloin - delicious juicy keto low carb grilled pork tenderloin that is so easy and delicious, you'll want to grill every night of the week!
- 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*
- 1/2 tsp dried sage*
- *OR 1 tbsp Italian Herb Seasoning Blend
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.