Grilled Pork Tenderloin

This pork tenderloin is one of my favorite grill recipes when the weather is warm. The simple rub creates the perfect balance of savory, slightly sweet, and smoky notes, adding incredible flavor to every bite. The grill creates a beautiful crust while keeping the inside tender and moist. It cooks quickly, but there’s just enough time for me to prep a salad or make some easy sides to serve with the grilled pork tenderloin for a super easy, well-balanced meal. 

The Main Ingredients

• Pork tenderloin: Pork tenderloin is one of my go-to proteins for a variety of pork recipes. Most often they come packaged in two for a total of 2 to 2 ½ pounds pork tenderloin. It’s a lean cut of pork that is an excellent source of high-quality protein, has no carbohydrates, minimal saturated fat, and no artificial trans fat. Pork also contains a variety of vitamins and minerals, including thiamine, zinc, vitamin B6, vitamin B12, and iron. I use 2 pork tenderloins, roughly 2 ¼-2 ½ pounds each, for this recipe.
• Oil: Avocado oil or olive oil helps combine the seasoning blend, allowing it to cling to the pork while locking in moisture.
• Lime juice: A source of vitamin C and vitamin A, fresh lime juice adds a bright, citrusy taste that balances some of the warmth. The acidity also helps tenderize the pork. Lemon juice also works well and Dijon mustard could work in a pinch.
• Brown sugar: This allows the pork to caramelize and create a nice char while grilling. For a refined sugar-free option, I substitute coconut sugar.
• Spice mixture: Paprika, garlic powder, kosher salt, onion powder, chili powder, cumin, and chipotle powder create an incredible savory, smoky, subtly spicy taste.

Find the ingredient list with exact measurements in the recipe card below.

Mastering The Grill

Pork often gets a bad rep for being tough and dry. However, when cooked properly, it’s actually incredibly tender and juicy. Here are my tips for the perfect grilled pork tenderloin: 

1. Prep the pork: Before seasoning, check the pork tenderloins for any silver skin, which is the thin, shiny strip of connective tissue on the outside of the meat. Since it doesn’t break down while cooking, removing it helps keep the pork tender instead of chewy. Use a sharp knife to carefully trim it away if needed.
2. Season the pork: Use paper towels to pat each cut of pork as dry as possible. This allows the seasoning rub to stick. Then, whisk all the rub ingredients in a small bowl, and rub the mixture evenly over each piece of pork. I use my hands to really coat each piece, pressing the rub into the tenderloins to ensure it doesn’t fall off.
3. Cook: Heat grill to high heat, then place the pork tenderloins directly on preheated grill grates, and sear on each side, flipping once with tongs. The exact cooking time varies depending on the size of the pork and the heat of the grill. So, I use a meat thermometer to check for doneness when the internal temperature reaches USDA guidelines of 145℉ at the thickest part, meaning the pork is fully cooked and safe to eat.
4. Rest: Transfer the pork to a plate or cutting board, and tent it with foil. Let the pork rest at room temperature for 5-10 minutes. This allows the natural juices to redistribute, keeping it tender and moist.
5. Serve: Use a sharp knife to slice the pork against the grain, shortening any fibers that could make it tough. Enjoy warm.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Pair With Fresh, Summery Sides

I typically serve this grilled pork tenderloin with fresh, summer recipes. It pairs especially well with something light and crisp, like my creamy cucumber salad, grilled asparagus, or air fryer green beans. Then, I typically include a carb-based option like my Greek veggie pasta salad or roasted baby potatoes for a well-rounded meal. 

Storing Leftovers

Once cool, I transfer any leftover grilled pork tenderloin to an airtight container and store it in the fridge for up to 4 days. Or, for longer storage, I wrap the pork tightly with plastic wrap followed by aluminum foil, and freeze it for up to 3 months.

To serve, I thaw frozen pork in the fridge overnight. Then, I reheat it in a skillet over medium-low heat with a splash of broth or water. Or, I transfer it to a baking dish, cover it with foil, and bake at 300°F to warm the pork through.

Simply reheat and enjoy leftovers, or dice the pork and toss it with BBQ sauce to make a chopped version of pulled pork.

Recipe Changelog

• May 2026: We previously published a version of this recipe that contained black pepper instead of chipotle powder, had a slightly different grill time, and included an Avocado Green Sauce for serving with the pork. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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