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!
Servings: 5
Cost: $18
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
*OR 1 tbsp Italian Herb Seasoning Blend
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 7g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 1939mg | Potassium: 775mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg
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