The Best Grilled Pork Tenderloin

4.44 from 51 votes
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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.

picture of a sliced grilled tenderloin on a baking sheet

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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.

Best Grilled Pork Tenderloin

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!

picture of the inside of a grilled pork tenderloin

How to Grill Pork Tenderloin

First assemble the following ingredients:

  • Italian Dressing (1 bottle) – This tangy and herbaceous marinade adds flavor and helps tenderize the pork.
  • Celtic sea salt (1 tbsp) – Enhances the natural richness of the pork and balances the seasoning.
  • Black pepper (½ tsp) – Adds a subtle kick and earthy depth to each bite.
  • Pork tenderloin (2 lb) – A lean, tender cut that grills beautifully and absorbs marinades well.
  • Diced garlic (2 tbsp) – Infuses the pork with bold, aromatic flavor.
  • Basil (1 tsp) – Brings a sweet, slightly peppery note to the herb blend.
  • Oregano (1 tsp) – Contributes a savory, Mediterranean essence to the marinade.
  • Thyme (1 tsp) – Adds a warm, earthy layer of flavor that complements grilled meats.
  • Parsley (1 tsp) – Offers a fresh, slightly grassy taste to balance the richer herbs.
  • Sage (1 tsp) – Lends a hint of woodsy, savory depth to the seasoning mix.

Once you have assembled the ingredients, use this method:

Grilled pork tenderloin garnished with herbs, the best recipe for easy BBQ.

Prep and Marinate

Rinse the pork and pat it dry. Salt generously. Add the tenderloin to large bowl and cover with bottle of Italian dressing. Cover and refrigerate 4 hours or overnight.

A grilled chicken recipe on a baking sheet.

Season

Combine all the dry rub ingredients in a bowl. Remove the tenderloin from the refrigerator, rinse the marinade off of it, pat it dry, then cover with the dry rub. Let sit at room temperature about 30 minutes till it comes to room temperature.

A piece of grilled chicken on a baking sheet.

Grill

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.

Grilled pork tenderloin garnished with herbs.

Rest and Enjoy

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.

Tips and Tricks for GrillIng Pork Tenderloin

Pre-sear Pork. 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.

Grill in Foil Pouch. The foil pouch will help to keep the pork’s tenderness, so it is a bit 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.

Buy the Right Cut. 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.

Read the Label. Double check the label to check on the pork tenderloin size and any marinade ingredients.

Marinate. Marinating or brining pork tenderloin before cooking will always help to soften the pork tenderloin and keep it from drying out.

Use a Meat Thermometer. Pork tenderloin dries out very quickly when overcooked – and grilling can be really easy to overshoot your temperature after you set down the lid. I use an internal probe thermometer to ensure I don’t overcook the meat. Make sure you watch your pork and pull it from the grill at 140 degrees and then tent in foil for 10 minutes so the juices can settle.

picture of a grilled pork tenderloin with cilantro on top

FAQs

When is pork tenderloin cooked?

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.

How long can pork tenderloin leftovers last?

Pork tenderloin can be refrigerated in an airtight container for up to four days.

How much Pork Tenderloin Do I need 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.

closeup picture of the bark on a grilled pork tenderloin and the inside of a slice of tenderloin

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.

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Two pictures on top of each other showing outside crust and inside pork meat of grilled pork tenderloin

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4.44 from 51 votes

The Best Grilled Pork Tenderloin Recipe

By: Courtney O’Dell
Servings: 5
Prep: 5 minutes
Cook: 15 minutes
Marinating Time, Optional : 1 day
Total: 1 day 20 minutes
Sliced grilled pork tenderloin, crafted from a classic grilled pork tenderloin recipe, is topped with chopped parsley on a textured surface.
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!

Ingredients 

Dry Rub

Instructions 

  • Rinse the pork and pat it dry.
  • Salt generously.
  • Add the tenderloin to large bowl and cover with bottle of Italian dressing.
  • Cover and refrigerate 4 hours or overnight. (Marinating is not required but adds a lot to the flavor).
  • Combine all the dry rub ingredients in a bowl.
  • Remove the tenderloin from the refrigerator, rinse the marinade off of it, pat it dry, then cover with the dry rub. Let sit at room temperature about 30 minutes till it comes to room temperature.
  • 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.

Notes

*OR 1 tbsp Italian Herb Seasoning Blend

Nutrition

Serving: 1gCalories: 333kcalCarbohydrates: 7gProtein: 38gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 118mgSodium: 1939mgPotassium: 775mgFiber: 0.3gSugar: 5gVitamin A: 50IUVitamin C: 2mgCalcium: 33mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pork
Cuisine: American
Tried this recipe?Mention @sweetcsdesigns or tag #sweetcsdesigns!

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet Cโ€™s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.44 from 51 votes (51 ratings without comment)

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11 Comments

  1. Karen says:

    when do you add the spices?

    1. Courtney ODell says:

      After it has browned, before baking

      1. Kerry says:

        When do you bake it?

      2. Katherine says:

        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!

    2. Sue Men says:

      Did you ever receive an answer to this? The spices are listed for the grilling recipe but the directions never say when or how to season.

      1. Katherine says:

        The spices are combined for a dry rub which you put all over the tenderloin before grilling. I have updated the directions, thanks!

  2. Laura Schwall says:

    Donโ€™t let Fred overcook it

  3. Laura Reese says:

    This looks like a delicious family dinner.

  4. wilhelmina says:

    This pork turned out so juicy and delicious! A keeper for sure!

  5. Kim says:

    This was SOOO good! I now have it on the weekly menu for a while!

  6. April says:

    This turned out delicious! Am definitely looking forward to making it again!