The Best Grilled Pork Tenderloin

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.

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.

If you’re looking for knockout sides to serve with this grilled pork tenderloin, I am rounding up my favorites below:

Zucchini CousCous

Loaded Nacho Fries

Easy Sour Cream Cornbread

Funeral Potatoes

Spicy Mediterranean Perserved Lemon Cous Cous

Mediterranean Focaccia Bread

Roasted Brussels, Parsnips, and Squash

Roasted Eggplant

You can find our complete side dish recipe archives here.

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4.44 from 51 votes

The Best Grilled Pork Tenderloin Recipe

By: Courtney O’Dell

Servings: 5

Prep: 5 minutes mins

Cook: 15 minutes mins

Marinating Time, Optional : 1 day d

Total: 1 day d 20 minutes mins

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!

Equipment

• 1 Bovado USA 4 Quart Glass Bowl for Storage, Mixing, Serving – Clear, Dishwasher, Freezer & Oven Safe Premium Quality Glass, Easy-Clean, 4 QT

Ingredients 

1x2x3x

• ▢ 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

Dry Rub

• ▢ 2 tbsp diced garlic
• ▢ 1 tsp basil, dried
• ▢ 1 tsp oregano, dried
• ▢ 1 tsp thyme, dried
• ▢ 1 tsp parsley, dried
• ▢ ½ tsp sage, dried

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

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