This Grilled Pork Tenderloin is deceptively easy to make with a grill time of less than 15 minutes! It’s the juiciest, most flavorful recipe out there (just read the reviews), thanks to a garlic, paprika, brown sugar wet rub and a vibrant, tangy, fresh Cilantro Jalapeno Chimichurri. I’ve included tips and detailed instructions for how to grill pork tenderloin so it will be a “five star recipe all the way” even if you’ve never grilled before!
GRILLED PORK TENDERLOIN RECIPES
I am loving pork tenderloin lately. From my Baked Pork Tenderloin with Garlic Herb Butter, Sheet Pan Chili Dijon Pork Tenderloin, oldie but goodie Roasted Pork Tenderloin with Blueberry Hoisin Glaze to my Tacos Al Pastor – I just can’t get enough! And now I give you one more reason to love pork tenderloin – this GRILLED Pork Tenderloin recipe with Chimichurri!
I knew I wanted to share a grilled pork tenderloin recipe with you because pork tenderloin is FABULOUS for grilling and entertaining. It’s quick, easy and mixes up the usual hot dog/hamburger/chicken routine with impressive results. Grilled pork tenderloin also chars beautifully and loves to soak up that smoky grill flavor.
So, when I asked my readers on Instagram which grilled pork tenderloin recipe they wanted me to make out of seven options, Grilled Pork Tenderloin with Chimichurri was the landslide winner – which I am ecstatic about!
Why you’ll love this grilled pork tenderloin
WHAT IS PORK TENDERLOIN?
My husband and I still chuckle about a time some friends had us over for dinner and said she was serving pork chops – but she was actually serving pork tenderloin. So, let’s talk about an obvious question that might not be so obvious – what is pork tenderloin?
Pork tenderloin is NOT pork loin. Pork tenderloin is a specific muscle that runs along the backbone and is smaller and thinner (about 1-2 pounds) than pork loin which is a larger, wider portion of the back (about 3-5 pounds).
Pork tenderloin is unbelievably tender because it comes from a muscle that doesn’t get much exercise, whereas pork loin is more muscly and therefore requires longer cooking time to become tender.
Pork tenderloin should be roasted at higher temperatures to seal in the juices but pork loin should be cooked low and slow to break down the muscles fibers and become tender. In short, you cannot use pork tenderloin and pork loin interchangeably – they are not the same.
Pork tenderloin comes in two. Pork tenderloin almost always is packaged with two tenderloins per package. Each tenderloin weighs roughly 1-1 ½ pounds. You will need one package with TWO pork tenderloins for this Grilled Pork Tenderloin recipe.
Grilled Pork Tenderloin Wet Rub
I love using wet rubs to season chicken and grilled meats because they deliver huge flavor without marinating AND because expert grillers advise that it is best to add oil to the surface of your meat and not just the grill as most of the oil burns off the grill by the time you add your meat.
This wet rub is rich, earthy, and complex with just the right amount of kick while the lime juice adds a splash of freshness. Its chili flavor lends itself beautifully to both the smoky grill and bright chimichurri.
For this grilled pork tenderloin rub, I use a combination of:
- Paprika: I prefer regular paprika as opposed to smoked paprika in this Grilled Pork Tenderloin recipe as we already have a few smoky elements going on. Smoked paprika is stronger than traditional paprika so you will want to use less if you swap them.
- Brown sugar: is needed to balance the earthy flavors of the rub and tangy lime juice. It also caramelizes when cooked to help create that beautiful crust.
- Garlic powder: is a favorite ingredient in rubs because it delivers all that yummy garlic goodness in concentrated flavor right on the meat in a way clumpy garlic cannot.
- Onion powder: is dehydrated, ground onion that infuses our grilled pork tenderloin with yet another layer of flavor.
- Ground cumin: pairs beautifully with paprika, ancho and chili powder and delivers an earthy, nutty layer.
- Ancho powder: comes from ground dried poblanos and is more mild than cayenne or chipotle powder but still has a deep rich, smoky, mild sweet heat. I use it in several of my recipes such as my Chili Pork Tacos, Blackened Fish Tacos, Baked Ancho Chicken Wings and my Slow Cooker White Chicken Chili, so I promise your ancho chili powder will not go to waste! You can find it located next to the other spices at your grocery store.
- Chili powder: is less spicy than ancho chili powder but more flavorful than just using pepper.
- Salt and pepper: are muststo enhance all of the flavors. Use good old table salt and NOT kosher or freshly ground – otherwise you will need to adjust the measurements.
How to make the juiciest Pork Tenderloin on the Grill
The JUICIEST pork tenderloin comes from brining your pork. If you’ve never brined your pork before, it will change your culinary life! Pork tenderloin is a lean cut of meat so it can easily dry out unless you brine it first. In all of my pork recipes, readers have commented that brining is a MUST and are converted as well; even overcooked brined pork emerges juicy – so PLEASE brine your pork for melt-in-your-mouth pork without having to plan ahead with an overnight marinade.
What is brining?
You are probably familiar with brining a turkey, and the same concept holds true to create moist pork. Brining actually changes the molecular structure of the pork and increases the moisture capacity of the meat. First, the salt brine hydrates the muscle tissues via osmosis; second, it changes the cells’ structure so that they can no longer contract when cooking. This means less water will be squeezed out and lost, resulting in juicier pork.
How long does brining take?
Brining pork literally takes 20 minutes – you actually can’t brine it longer than that or it will become mealy. It also uses just a few pantry friendly ingredients – so it’s quick and easy.
More perks to brining:
Brining also brings the pork to room temperature so it: 1) cooks more evenly instead of drying out the outside while waiting for the inside to cook and 2) allows the pork muscle fibers to better re-absorb juices for maximum flavor.
HOW TO Grill PORK TENDERLOIN
Grilled Pork Tenderloin is very easy to make. Here are some tips and tricks for the best grilled pork tenderloin every time (full recipe in the printable recipe card at the bottom of the post):
Step 1: Trim pork tenderloin
- Do I have to remove silverskin? Many packages of pork tenderloin will come with the silverskin removed or most of it removed. If it has any remaining silverskin you will need to remove it because it can become tough and chewy when cooked.
- How to remove silverskin. To remove the silverskin, slip a sharp knife in between the silver skin and the meat then cut it away until free. Take care to just remove the silverskin and not a big chunk of meat!
- Trim fat. You will also want to trim any excess fat as this can also be chewy and cause flare ups.
Step 2: Brine pork tenderloin
- How to brine pork. To brine pork, you will mix warm water with salt in a gallon-size freezer bag until dissolved. Whisk in vinegar, brown sugar and ice, followed by pork. Make sure both of the pork tenderloin pieces are completely emerged in the brine. Brine pork tenderloin for 20 minutes – no longer!
- Rinse pork. Thoroughly rinse pork and pat very dry.
Step 3: Spice rub pork
- Dry before seasoning. Make sure you dry the pork very well after rinsing so the rub can stick to it.
- How to make rub. To make the wet rub, whisk together: olive oil, lime juice, paprika, garlic powder, brown sugar, ground cumin, chili powder, ancho chili powder, onion powder, salt and pepper. I know it sounds like a lot of ingredients but it takes minutes to whisk together and delivers rich, complex flavor without knocking you over the head with one note.
Step 4: Prepare Grill
- Clean grill. You should clean your grill grates before and after grilling with a wire grill brush to remove any residue. This will help prevent the food from sticking.
- Grease with oil. Generously grease the CLEAN grill with a high smoking oil such as vegetable oil, canola oil or peanut oil. I just use a wad of paper towels to grease the grill. NEVER use spray oils once the grill is on.
- Heat grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly; plan on 10-15 minutes. Once the grill is hot, you can adjust the temperature so it is 500 degrees with the lid on. Don’t add the pork tenderloin until the grill reaches temperature or it won’t sear.
Step 5: Grill Pork Tenderloin On Gas Grill
- Sear pork. Add pork and sear for 1 ½ minutes on all four sides, keeping the lid closed between rotating. Searing the pork at high heat is essential to cut through the wet rub and create a caramelized crust which locks in the juices (prevents the surface of the tenderloin from becoming dehydrated when cooked at high heat) and creates complex flavors due to the Maillard reaction.
- Cook pork. Reduce heat to medium-high (400 degrees F with the lid closed) and continue to grill 1-3 minutes per side or until a meat thermometer reads 145-degrees F in the thickest part of the tenderloin. Pork Tenderloin is a very lean cut of meat so it requires a high grilling temperature in order for the meat to cook before it has time to dry out.
Step 6: Rest Pork Tenderloin
- Let pork rest. Transfer pork to a clean plate and loosely cover with foil. Let rest for 10 minutes before serving. The resting time will allow the meat to finish cooking to the optimal temperature and for the juices to redistribute for optimal flavor.
- Clean grill. While the pork is resting, leave the grill running and clean the grates with a grill brush before turning off grill.
- Slice pork. Slice grilled pork tenderloin crosswise into thin pieces before serving with chimichurri.
HOW LONG TO GRILL PORK TENDERLOIN
There are several variables when it comes to how long to grill pork tenderloin such as the thickness of the pork tenderloin and the actual temperature of your grill, but in general most pork tenderloins require 10-12 minutes to cook.
You will spend a total of six minutes searing the pork at 500 degrees on all 4 sides, and then finish cooking at 400 degrees for 1-3 minutes per side. The pork cooks very quickly and can go from undercooked to overcooked in a flash, so make sure to monitor it closely.
Grilled Pork Tenderloin should be removed from the grill when it reaches an internal temperature of 145 degrees F and allowed to rest for 5-10 minutes. This means the grilled pork tenderloin will be slightly pink inside which is OKAY.
What temp is Grilled Pork Tenderloin done?
For years, the USDA stated pork should be cooked to an internal temperature of 160 degrees F which means the pork would be white inside, but in 2011, the guidelines changed to reflect research and stated pork is safe to consume at 145 degrees F with a three-minute rest time. This means your pork will now be slightly pink, juicy, and buttery tender!
Grilled Pork Tenderloin Prep
You can prep the grilled pork tenderloin up to different stages instead of making all at once:
-Brine: you can brine the pork, rinse and pat dry, wrap in plastic wrap and refrigerate 24 hours ahead of time.
-Rub: you can brine, rinse, dry then cover the pork tenderloin with the wet rub and tightly wrap in plastic wrap and refrigerate up to 12 hours.
Chimchurri Sauce for Pork Tenderloin on the Grill
Our favorite pairing with this Grilled Pork Tenderloin is tantalizing Cilantro Jalapeno Chimichurri. The smoky, buttery tender pork with the bright, tangy, sharp fresh herb sauce is a match made in heaven – and takes minutes in your food processor!
I’ve gone with both cilantro and parsley in this chimichurri recipe, but you can swap the cilantro for parsley if cilantro is not your thing. I’ve also used jalapenos in place of red pepper flakes, but you can use all red pepper flakes if you prefer. But please, make this vibrant chimichurri – it elevates this Grilled Pork Tenderloin recipe beyond.
Tips for Grilling Pork Tenderloin
- Make chimichurri first. The chimichurri is best if allowed to rest for at least two hours, so prepare it first and allow the flavors to meld for as long as you have time for.
- Brine pork. As previously detailed, brining the pork results in the juiciest pork and only takes 20 minutes so PLEASE don’t skip!
- Keep lid closed. Due to the thickness of the pork tenderloin, we need to achieve an oven-like environment in which the pork is cooked from all sides, so make sure you keep the lid closed in between rotating the pork.
- Use a meat thermometer. Pork tenderloin is very easy to overcook so it is important to use a meat thermometer to achieve the correct temperature. The outside may be brown but the inside can still be undercooked. Thermometers are a small investment and come in handy ALL the time and eliminate all of the guess-work. You simply cannot make perfect baked pork tenderloin without one.
- Don’t overcook pork tenderloin. Pork tenderloin is fairly lean, so take care not to overcook it, or it will dry out. If you overcook your pork tenderloin, it will transform from fork tender to dry and chewy. If it starts to char too much before it is done, you can turn the heat down or move to indirect heat.
- Rest before slicing. Let the Grilled Pork Tenderloin rest 10 minutes before slicing. This time allows time for the redistribution and reabsorption of the juices throughout the pork tenderloin.
- Slice across the grain. Slice the pork across the grain. You want to cut perpendicular to the muscle fibers so they become as short as possible, as opposed to parallel which will result in long muscle fibers and chewy, rubbery meat. You can either slice in ½” slices or my husband loves super thin slices.
Storing leftover Grilled Pork Tenderloin
Leftover grilled pork tenderloin should be stored in an airtight container in the refrigerator. When properly stored, pork is good up to 5 days.
How to reheat Grilled Pork Tenderloin
To reheat on the stove: Heat a drizzle of olive oil in a large skillet over medium-low heat along with a splash of water. Add sliced pork tenderloin in a single layer and heat through, flipping halfway.
To reheat in the microwave: Transfer slices to a microwave-safe dish and microwave for 1 minute, then continue to microwave for 20-second intervals, if needed.
To reheat in the oven: Add sliced pork to baking dish along with a few tablespoons of water. Brush with some sauce and cover with foil. Bake at 325 degrees F for 15-20 minutes or until warmed through.
Can Pork Tenderloin on Grill be frozen?
Yes! You can freeze pork tenderloin whole, chopped or in slices. Frozen tenderloin should be used within 3-4 months.
If chimichurri isn’t your thing for whatever reason, you can also smother this grilled pork tenderloin in a number of sauces. The rub makes an ideal springboard for barbecue sauce, honey mustard, balsamic glaze, etc.
What to serve with Pork Tenderloin on Grill
- Corn: Corn Salad with Cilantro Lime Dressing or Grilled Corn on the Cob
- Rice: Cilantro Lime Rice or Avocado Rice
- Bread: Award Winning Sweet Moist Cornbread or Cheesy Pull Apart Pesto Bread
- Potatoes: Kicked Up Classy Creamy Potato Salad, Roasted Potatoes or Baked Parmesan Fingerling Potato Fries
- Fruit Salad: Pina Colada Fruit Salad, Perfect Fruit Salad with Honey Citrus Dressing, Watermelon Pineapple Fruit Salad
- Pasta Salad: Creamy Bacon Pea Pasta Salad,
- Green Salad: Wedge Salad, Southwest Salad, Strawberry Salad, Strawberry Broccoli Salad
LOOKING FOR MORE PORK RECIPES?
- Slow Cooker Asian Caramel Pulled Pork
- Brown Sugar Glazed Ham
- Chipotle Sweet Pulled Pork
- Cajun Pork with Pineapple Glaze
- Slow Cooker Pulled Pork Sloppy Joes
- Slow Cooker Pork Carnitas
- Maple Cider Ham
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Ingredients
Pork
- 1 pkg. pork tenderloins trimmed (comes with 2 pieces, 2 – 2 ½ lbs. total)
Brine
- 1/4 cup kosher salt
- 4 cups warm water
- 2 tablespoons apple cider vinegar (may sub red wine vinegar)
- 2 tablespoons brown sugar
- 1 cup ice cubes
Wet Rub
- 1 TBS EACH paprika (not smoked), garlic powder, brown sugar
- 1 1/2 teaspoons salt
- 1 tsp EACH onion powder, ground cumin, chili powder, ancho chili powder
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons lime juice
Cilantro Jalapeno Chimichurri
- 1 cup packed cilantro
- 1/2 cup packed flat-leaf parsley
- 3-4 garlic cloves peeled
- 1-2 jalapenos deveined, seeds removed
- 1 shallot, peeled
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Chimichurri
- Finely chop the cilantro, parsley, jalapeno (without seeds), shallot and garlic in food processor. Remove to a bowl and stir in remaining Chimichurri ingredients. Taste and add jalapeno seeds, a little at a time, to reach desired heat OR add red pepper flakes (optional). Add additional red wine vinegar if desired for a tangier chimichurri.
- Chimichurri is best if allowed to sit, covered, for 2 hours before serving. If not serving for a few hours, chill in refrigerator then allow to return to room temperature before serving.
Brine Pork
- In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and and pat very dry. The pork becomes mealy if left in the brine any longer.
Wet Rub
- Whisk together all of the Wet Rub ingredients in a small bowl. Evenly rub pork all over.
To Grill Pork
- Grease and heat grill to 500 degrees F when the lid is closed.
- Add pork and sear for 1 ½ minutes on all four sides, keeping the lid closed between rotating
- Reduce heat to medium-high (400 degrees F with the lid closed) and continue to grill 1-2 minutes per side or until a meat thermometer reads 145-degrees F in the thickest part of the tenderloin.
- Let pork rest for 10 minutes before slicing and serving with chimichurri.
To Bake Pork
- Preheat oven to 425 degrees F. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until deeply golden. Place tenderloin on rack in shallow roasting pan or a rack placed on a baking sheet.
- Bake at 425 degrees F approximately 25 to 30 minutes or until an internal thermometer inserted into the thickest part of the tenderloin registers 145 degrees F. When pork is done, let stand 10 minutes before slicing.
Notes
Tips for the best Grilled Pork Tenderloin
- Make chimichurri first. The chimichurri is best if allowed to rest for at least two hours, so prepare it first and allow the flavors to meld for as long as you have time for.
- Brine pork. As previously detailed, brining the pork results in the juiciest pork and only takes 20 minutes so PLEASE don’t skip!
- Keep lid closed. Due to the thickness of the pork tenderloin, we need to achieve an oven-like environment in which the pork is cooked from all sides, so make sure you keep the lid closed in between rotating the pork.
- Use a meat thermometer. Pork tenderloin is very easy to overcook so it is important to use a meat thermometer to achieve the correct temperature. The outside may be brown but the inside can still be undercooked. Thermometers are a small investment and come in handy ALL the time and eliminate all of the guess-work. You simply cannot make perfect baked pork tenderloin without one.
- Don’t overcook pork tenderloin. Pork tenderloin is fairly lean, so take care not to overcook it, or it will dry out. If you overcook your pork tenderloin, it will transform from fork tender to dry and chewy. If it starts to char too much before it is done, you can turn the heat down or move to indirect heat.
- Rest before slicing. Let the Grilled Pork Tenderloin rest 10 minutes before slicing. This time allows time for the redistribution and reabsorption of the juices throughout the pork tenderloin.
- Slice across the grain. Slice the pork across the grain. You want to cut perpendicular to the muscle fibers so they become as short as possible, as opposed to parallel which will result in long muscle fibers and chewy, rubbery meat. You can either slice in ½” slices or my husband loves super thin slices.
Make Ahead
You can prep the grilled pork tenderloin up to different stages instead of making all at once:- Brine: you can brine the pork, rinse and pat dry, wrap in plastic wrap and refrigerate 24 hours ahead of time.
- Rub: you can brine, rinse, dry then cover the pork tenderloin with the wet rub and tightly wrap in plastic wrap and refrigerate up to 12 hours.
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Maggie says
This is the ONLY way I will ever make a pork tenderloin ever again!!! We don’t always make the chimichurri and will sometimes switch up the spices in the rub but the combination of brining plus the wet rub is absolutely amazing. We grill in the summer and use the oven in the winter. This is a 4 stars, make for company dish every time!
Jen says
Thanks so much Maggie! I agree, brining is the only way to make pork tenderloin! I’m so pleased you are loving this recipe and find it so versatile too!
Josey says
I love your pork tenderloin recipes! I want to thank you for the brine instructions. I knew your recipes were great but I made a different recipe yesterday (no brine). What. A. Difference. The brine is 20 minutes extra time well spent! The pork was not as tender and also not as juice. Cooked the same way (temperature 145F) and looked the same and all. Just when you cut and eat it it’s a mile away. Going to brine all of my pork now regardless of recipe! Thank you
Jen says
You’re so welcome Josey! It is AMAZING the difference it makes!
Rita says
This was excellent! The pork tenderloin was so juicy, and I loved the wet rub. The chimichurri adds the perfect touch, and I would not skip making that to go with! On a Friday night when we didn’t want to go out to dinner, this was a restaurant quality dinner! I will definitely make this again!
Jen says
Thanks so much Rita, I love hearing that!
Fred says
This recipe is very delicious everything pair’s perfectly I was wondering if the brine would work for chicken
Jen says
Thanks Fred, I’m so pleased you enjoyed it! Yes, the brine would be excellent for chicken as well.
Hilary says
This is a great recipe, so easy and very flavorful
Jen says
Thanks Hilary, I’m so pleased you enjoyed it!
Tiffany says
This is genuinely the best dish I’ve ever made. Hubby and I have decided to make it a staple and had to come back to express my gratitude for sharing the recipe. Absolutely phenomenal!!!
Jen says
Thank you so much for taking the time to comment Tiffany! I’m honored this recipe is the best you’ve ever made, wahoo!
Kim Silver says
Thank you so much! This was the best pork tenderloin I’ve ever grilled!! I just love your photography and detailed instructions. I was careful to time the grilling and watch the temp. I just found your site…made your amazing flank steak last week. Can’t wait to try more! Thanks!
Jen says
Thank you for the ultimate compliment Kim, I’m so pleased you loved this recipe! And welcome to my site! I hope you love exploring and experimenting, and hopefully discover many new favorites!
Christy B! says
Was amazing! I added red onions instead of a shallots.
Jen says
Thanks Christy, I’m so pleased it was a winner!
Kelly Conway says
I must’ve messed something up attempting to do this in the oven. My wet rub came out pretty thick kind of like wet beach sand. I thinned it out a bit w more oil, and got it to stick, but when the hit the pan for searing, all I got was burned brown sugar. Went ahead and got it in the oven, (most of the rub stuck to the skillet tho). It did come out juicy as promised, but I was really looking forward to that crust. Where did I go wrong?
Jen says
I’m so sorry the crust didn’t work out! Perhaps the oil was too hot, it can overheat very quickly! I’m glad the pork was juicy, at least!
Carolyn says
I’ve been without a kitchen for months now and found this recipe because I can grill it. Love having pork tenderloin recipe in my arsenal and my picky husband loved it!!! He said he would eat it once a week! Major win. I did have to grill it an extra 6 minutes to get it cooked all the way but that’s what the meat thermometers are for. Excellent recipe. Thank you!!!
Jen says
Big win!! I’m so glad that it was such a hit!
Heidi Jones says
I made this for dinner tonight. OMG, it was absolutely amazing!! The pork was juicy and delicious by itself, but it was even better with the chimichuri! Thank you so much for sharing your recipe ❤️
Jen says
Thanks for giving this recipe a try! I’m so happy that it was a success!
Ashley says
This was the best! The sauce was perfect with it. Everything I have made from this website has been amazing.
Jen says
Hi Ashley! I am so glad you loved this and other recipes! I really appreciate your sweet review!
Meagan says
I’m wondering if I could also use recipe/method for pork loin roast? Obviously cooking time would be different. What would you recommend?
Jen says
Absolutely! I would increase the brine by one third and the rest of the ingredients can stay the same.
Paula Lewyckyj says
Hi
Is your chili powder a mixture of spices in this recipe?
Jen says
Hi Paula, great question! Yes, chili powder in my recipes (and almost always in the US) is a mixture of spices.
Jenene says
Made this last night for a friend who loves pork tenderloin. It really was tender and delicious. Unfortunately, hubby doesn’t like pork so I’m thinking I’ll try it with beef tenderloin. Loved the chimichurri sauce and the wet rub.
Jen says
Hi Jenene! Thank you for sharing your review and the love of yummy food with your friend! I am so happy to hear that you loved the sauce and rub! I hope your husband enjoys the beef as well!