The tenderloin is the be-all end-all of juicy, flavorful pork cuts. It’s small enough to cook quickly and retains a fork-tender bite. But can it be cooked over the coals and still lock in all of its qualities? Absolutely, and it just may be your summer grilling trick of choice. This is how to grill a pork tenderloin perfectly every time.
With the long hot nights of summer settling in, grilling outdoors becomes part of the daily routine. But oftentimes, people get stuck… burgers, hot dogs, steaks… Pretty much the standard summer holiday menu. Which is why I love mixing my menu up.
Taking cuts like double-cut pork chops and smoking them or like with this char-grilled tenderloin recipe, showing how everything can have that signature charcoal flavor and still retain a luscious tender bite.
That’s why pork tenderloin on the grill is one of my favorite pieces to show off when grilling for company. It’s a luxury cut – and one many overlook when it comes to grill season because they are afraid of overcooking it. Sure, it’s perfect roBut I am here to change that thinking and challenge you to toss it over the smoke. It’s a seriously easy one for the grill and once you master it, your grill mastery just got that much stronger.
I love when I serve this for friends and they can’t believe I made it over live fire!
The tenderloin, the Gentleman’s Cut.
Often overlooked, the tenderloin is one of my go-to cuts for impressive meals.
Take the pork tenderloin, the gentleman’s cut of pork, is from the back section of the pig, and is significantly smaller and not to be confused with the loin itself.
GirlCarnovore Pro tip: a name is not just a name when it comes to meat cuts. It’s easy to tell what something is all about (hint, it’s in the title). With the title being tender + loin, you know this is an exceptional cut, lean, and ready to be devoured.
The tenderloin is often found in small packages with two one-pound tenderloins that are often a light pink color, for around $5.50 a pound. The tenderloin is significantly more expensive than the loin, but pork is still an overall affordable protein when keeping a variety in the diet.
If you are curious more about pork and the farming behind it, I have a write up on the top consumer Q and A’s for a deeper dive.
Best Way to Cook Tenderloin
Often, you will see tenderloin pan-seared quick to brown up the edges and then finish gently in the oven. Due to its small size and only needing to reach 145°F for serving, it cooks incredibly quickly.
Any quick cooking method is the way to go for this cut. Oven roasting, smoking, and of course, grilling are all perfect options. Avoid long slow cooks as the tenderloin will shred but lacks the fat that enriches a braise or slow cook.
Unlike the loin, which I love to slow cook, or the rack that needs more time due to its size, this cut is best served sliced into thin medallions so you still get a fork-tender bite.
Pork is amazing with a variety of flavors, from sweet to savory to celebrate the meat. It takes well to any pork marinade, complex Asian flavors, simple Latin flair, and homey, comforting classics like onions and apples. It is truly a versatile cut that can be paired with just about any combination you can think of, which is what makes it such a fun one to experiment with.
Tips for Grilling Pork TenderloinWhat to season it with?
Season the pork tenderloin with a simple dry rub of herbs and spices. In the recipe below, we feature Latin flavors, like cumin, chili powder, and a touch of sweet. The idea is to lock in flavors that harmonize with the mild flavor of the pork. Drenching this one in sauce would drown out the simplicity, and like all great cuts, I feel keeping it simple showcases the meat better.
Adding the splash of acid at the end along with the fresh cilantro brings a little pop of summertime flair to the dish and liven it up.
