The Best Grilled Pork Tenderloin Recipe
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!
Prep Time5 minutes mins
Cook Time15 minutes mins
Marinating Time, Optional 1 day d
Total Time1 day d 20 minutes mins
Course: Pork
Cuisine: American
Keyword: grill, grilled pork tenderloin, pork, pork tenderloin
Servings: 5
Calories: 379kcal
Author: Courtney O'Dell
- 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
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:
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.
Serving: 1g | Calories: 379kcal | Carbohydrates: 3g | Protein: 56g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 162mg | Sodium: 1625mg | Fiber: 1g