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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.

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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!
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:
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.
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.
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.
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.
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.
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.
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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The Best Grilled Pork Tenderloin Recipe
Ingredients
- 1 bottle Italian Dressing, optional: if marinating pork use this as marinade
- 1 tbsp celtic sea salt
- ½ tsp black pepper, fresh cracked
- 2 lb pork tenderloin, optional: pre-marinate pork before cooking for foolproof never dry tenderloin
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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.
The spices are combined for a dry rub which you put all over the tenderloin before grilling. I have updated the directions, thanks!
Donโt 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!