This juicy Grilled Pork Tenderloin is rubbed with a simple smoky spice blend and ready from start to finish in about 30 minutes. If you’ve asked how long to grill pork tenderloin or how to keep it from drying out, this recipe explains how to grill pork tenderloin to a safe internal temperature of 145°F for tender, juicy results every time. It’s perfect for weeknight dinners, meal prep, or summer barbecues.
Why you’ll love this recipe
- Grilled pork tenderloin is lean, juicy, and full of flavor when cooked properly.
- The spice rub uses pantry staples like smoked paprika, garlic powder and cumin.
- Minimal prep — about 10 minutes — and the pork cooks in roughly 20 minutes.
- Versatile: use your favorite rub or marinade and pair with a wide range of sides.
Recipe ingredients
- Pork tenderloin: 2 to 2 1/2 lbs total (two tenderloins about 1–1.25 lbs each). Don’t confuse pork tenderloin with pork loin — tenderloin is smaller, leaner, and cooks much faster.
- Olive oil: 1 tablespoon to help the rub adhere and promote browning.
- Smoked paprika: 1½ teaspoons for smoky depth.
- Garlic powder: 1 teaspoon.
- Ground cumin: 1 teaspoon.
- Sea salt and black pepper: 1 teaspoon salt and ½ teaspoon pepper, or to taste.
How to grill pork tenderloin
Grilling pork tenderloin on a gas or charcoal grill is quick and gives a nice smoky char. The key is to sear for color, then finish until the internal temperature reaches 145°F, then rest.
Pro tip: Use an instant-read meat thermometer and remove the tenderloin from the grill at 145°F. Because pork tenderloin is very lean, overcooking will dry it out. Let it rest 5–10 minutes before slicing to keep it juicy.
Tips for success
- Pat dry: Remove excess moisture so the rub sticks and the meat browns evenly.
- Trim silver skin: Cut away the thin membrane that won’t break down during cooking to avoid chewiness.
- Preheat the grill: A medium-high grill (about 400°F) gives a good sear without overcooking the interior.
- Thermometer is essential: Pork tenderloin cooks quickly; use an instant-read thermometer and pull at 145°F.
- Rest & slice: Rest 5–10 minutes, then slice against the grain for the most tender results.
Recipe FAQs
- How long to grill pork tenderloin?
- Each tenderloin (about 1–1¼ lbs) typically takes 15–20 minutes total. Start checking at 15 minutes to avoid overcooking.
- How do I know pork tenderloin is done?
- It’s done when the thickest part reads 145°F with an instant-read thermometer. After resting, the center may have a slight blush of pink and should be moist.
- How do you keep pork tenderloin juicy on the grill?
- Avoid overcooking: remove at 145°F, then rest. A brief rest keeps the juices from spilling out when you slice.
Storage and reheating
Store leftover grilled pork tenderloin in an airtight container in the refrigerator for up to 3–4 days. To reheat without drying, warm gently in a skillet over low heat with a splash of broth or water, or microwave in short bursts at 50% power until just warmed through.
Serving suggestions
- Pair with grilled corn, coleslaw, or a simple potato salad for a barbecue.
- Serve with a fresh tomato–cucumber–avocado salad or a crisp broccoli salad for weeknight dinners.
- Top sliced tenderloin with a spoonful of chimichurri, pineapple salsa, or your favorite BBQ sauce.
- Serve alongside mashed potatoes and roasted or sautéed vegetables for a heartier meal.
Recipe
Servings: 6 | Prep time: 10 mins | Cook time: 20 mins | Total: 30 mins
Summary: A simple smoked-paprika spice rub and a quick sear yield tender, juicy grilled pork tenderloin that’s ready in about 30 minutes.
Ingredients
- 2 lbs. pork tenderloin (two tenderloins, about 1–1.25 lbs each)
- 1 tablespoon olive oil
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Pat the tenderloins dry and trim any silver skin, leaving the natural fat intact.
- Mix smoked paprika, garlic powder, cumin, salt and pepper in a small bowl. Brush the tenderloins with olive oil, then rub the spice mix evenly over all sides.
- Preheat the grill to medium-high (about 400°F). Sear the tenderloins 3 minutes per side until well charred and they release easily.
- Continue grilling 10–15 minutes more, flipping halfway through, until an instant-read thermometer inserted into the thickest part registers 145°F. Start checking at 15 minutes.
- Remove from the grill, tent loosely with foil, and rest 5–10 minutes. Slice against the grain and serve.
Notes
- Use a meat thermometer for reliable results; overcooking is the main cause of dry pork tenderloin.
- The spice rub can be mixed ahead and stored in a cool, dry place for several weeks.
- Leftovers keep in the refrigerator for up to 3–4 days.
Nutrition (approx.)
Per serving (estimate): Calories 207 kcal, Protein 31 g, Fat 8 g, Carbohydrates 1 g. Nutrition values are estimates for informational purposes only.
Enjoy this easy, flavorful grilled pork tenderloin as a quick summer dinner or a simple centerpiece for any meal. If you tried this recipe, leave a review to share how it turned out.