My Recipe Box

Perfect Grilled Pork Tenderloin


Serves 4-5

This master grilling recipe works perfectly, no matter how you flavor the pork. Choose one of the glazes I suggest for a beautiful crust, or use your own favorite dry rub, as long as it’s low in salt. Be sure to buy pork tenderloins that haven’t been treated or soaked in any kind of solution by the producer.

Brine the tenderloins

In a medium bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silverskin and submerge them in the brine; let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly, and pat dry.

Season and grill

Rub the brined tenderloins all over with the glaze and then season with the pepper. Or, season to taste with another flavoring of your choice.

Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.

Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.) Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately, with the sauce of your choice.


To use a charcoal grill: Prepare a two-zone fire, banking all the coals to one side of the grill. Use a wire brush to clean the grill rack and then brush it lightly with oil; close the lid and wait to let the air inside the grill get hot again. Position the pork directly over the hot coals, and cook (covered), turning once, until nicely seared on both sides. Move the tenderloins to the coolest part of the grill (over no coals), close the lid, and cook for 5 minutes more. Grilling time may vary a bit, depending on how hot and consistent your fire is.

nutrition information (per serving):
Calories (kcal): 280, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 3, Protein (g): 39, Monounsaturated Fat (g): 3, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 2, Sodium (g): 1240, Cholesterol (g): 110, Fiber (g): 1,

Photo: Scott Phillips

I found this recipe over 5 years ago and it is my "goto" recipe. I have made it at least 100 times for people as I entertain a lot. I have even made it without having time to marinate it. I'm not sure why a few people have had problems. And I marinade it whatever I have on hand. I don't normally use recipes

Made this tonight, fully expecting to have a great tenderloin - instead, ended up with an unattractive, charred exterior - Followed the directions to the letter - I questioned cooking a glaze with such a high sugar content at this temperature, but Fine Cooking usually provides excellent recipes. Will not make this again using this technique - May try the roasting with a dry rub instead - Very disappointed

I found this in Grilling 2012 with the rosemary-orange glaze and fruit salsa. Delicious! It's going in my favorites folder.

Excellent cooking method! I have never used a brine method before and tried it because previous cookouts sometimes turned out too dry. This turned out perfect with a few accommodations for my charcoal grill. I soaked for 45 minutes, patted dry and then brushed lightly with oil and sprinkled with "McCormick Grill Mates, Slow & Low Memphis Pit BBQ Seasoning" (Did not follow their 2 hour marinade instruction and did not use whole packet. Grill temperature only peaked at 275, the tenderloin was 2.50 lbs. Seared 9 minutes on each side then moved to top rack on foil, with foil tucked loosely over top to hold heat and moisture. Cooked an additional 10 minutes on each side before reaching internal 150 degrees. Very moist, flavorful and tender. I believe dissatisfied commenter 'yakkie' had the grill heat too high; "yakkie, 6/21/2015 Very disappointed. I only let the grill go to 450-500 and the pork was dry and no pink."

The moistest tenderloin I've ever grilled. I did not use a glaze but rather dried the loin off after removing from brine, rubbed it with olive oil and heavily seasoned with salt, pepper and dry herbs (thyme, oregano and garlic).

I'm so happy I found these recipes. I followed the recipes for brining,Sweet Chili & Curry-apple glazes and the grilling technique for two pork tenderloins. I made the Fruit Salsa using peaches & corn and also the Mango Chutney sauce...absolutely delicious. Next time I'm trying Rosemary-orange glaze & Orange Balsamic Sauce. Thank you Pamela Anderson for quick & delicious meals.

Very disappointed. Was going to make for company and was glad I didn't. I only let the grill go to 450-500 and the pork was dry and no pink. glad I went to plan "B"

Very easy and my husband and son raved over it! I added grilled pineapple slices and roasted potatoes as well.

Absolutely wonderful. My husband is a hard sell on meat that is not WELL done. He gobbles this slightly pink pork up like a - p____! I used a brine of salt, brown sugar, garlic closed, rosemary, thyme, red pepper, etc. It was excellent.

So easy and perfect every time!

this is by far the best pork tenderloin recipe I have ever cooked fantastic perfectly cooked

this is by far the best pork tenderloin recipe I have ever cooked fantastic perfectly cooked

I have never had a pork tenderloin come out so perfect. I brined the tenderloin. Dusted it with Kosher salt and pepper then rubbed with olive oil.during the 5 min period I brushed on a combo of apricot preserves, garlic infused vinegar, red pepper flakes and a dash of cayenne. My husband raved for hours!

please help, no one mentions the temperature, other than searing at high heat. What temperature are we talking about. I used the 7-6-5 method on my 2- 1# tenderloins and as one of the reviews stated,it would be a bit too pink for her guests. Please reflect what temperature we are trying to maintain during this 7-6 process?

This was very simple...and absolutely delicious! Made it with the orange rosemary glaze.

We have made a variety of the sauces and glazes. It turns out great every time. It's one of those evening meals that makes you say mmmm each bite. Serve with roasted or sauteed brussel sprouts, mashed potatoes or wild rice..... too good.

The most tender pork tenderloin I have ever made on the grill. I will be making this again trying the different recommended glazes/sauces.

Nice and easy. Great directions and delicious result. Try the apple/curry glaze. Our guests loved it!

This grilling method "7-6-5" is absolutely awesome. I do not brine my pork or anything we grill and it still comes out perfect. We use this method for everything. Smaller tenderloins get the "6-6-5" method and boneless-skinless chicken breasts get the "5-5-5 method. Steaks "3-3-5" for medium rare, the way we like them. Everyone I know constantly pokes and prods and flips whatever they cook on the grill, this method is far superior.

This has been my go-to entertaining recipe since I first read it, comes out perfect every time. I always go back to the orange-rosemary glaze and mango fruit salsa. Serve with blue cheese grits and it's always a hit. Something about that sweet-salty combo everyone loves.

We love this recipe, we brine the loins as instructed, but we take a couple of short cuts and we "dust" the loins prior to covering with the IKEA jelly that we put on the loins prior to going on the gas grill, we dust the loins with, 1tablespoon coarse salt 1 tablespoonfreshly ground black pepper 2 tablespoons dark brown sugar 1 tablespoon of paprika 1 tablespoon garlic powder 1/2 tablespoon onion powder 1/2 teaspoon powdered mustard 1/2 teaspoon cayenne 1/2 teaspoon smoked paprika But any blend of dusting you choose will make this a winner. Last item, we top the loins (after sitting for 5 minutes and being carved) with a fresh fruit salsa.

Excellent and so very easy! I was unsure about leaving the grill on HIGH, but I did until it was time to shut it off. The tenderloins were about a pound each and the "7-6-5" was perfect. Served it with grilled pineapple, spinach fettacinni and salad. YUM!

Love this recipe. This method of grilling tenderloin is the absolute best. I have never tasted such great tenderloin. My intent was to make the pineapple/chile glaze, but the grocery I went to didn't carry the concentrate, so I used a Jamaican marinade. Very good, but the reviews of the pineapple/chile glaze were so good, that next time I'll make more of an effort to find the pineapple concentrate.

One of the best! My children now refer to the Orange-Rosemary glazed tenderloin with the basamic sauce as "pork with the good sauce". Just when I was beginning to believe they would be vegetarians! The directions are easy to follow and the pork is perfect every time.

I have made this recipe dozens of times and it is truly delicious and foolproof. For larger tenderloins I use "8-7-6". My favorite combination is the sweet chili pineapple glaze and I serve it with a mango salsa (mango,red onion,cilantro,tomatoes,corn,cucumber and lime juice) and the Fine Cooking green rice (cilantro and spinach rice). It makes a delicious,beautiful and colorful plate. I learned the recipe from Pamela at a cooking demonstration several years ago. She is a genious!

Foolproof and delicious - made supermarket pork taste like pork from our organic farm share. The glaze got a little burnt, but it was delicious.

I have made this recipe over and over. It is fantastic! This method always cooks the tenderloin perfectly. I like to double the recipe and freeze a couple of the tenderloins, then put them in the cooler to take to the lake. They keep the cooler cold and we slice them up for appetizers when we get there. I can't decide which rub I like best!

An amazingly easy recipe for delicious, flavourful and moist pork tenderloin. The brining does make a big difference. I have made this twice, both times with the curry-apple glaze which adds a nice hit of flavour without being overpowering. Do watch that you don't have the burners on too high as the second time I made this the pork get a bit too well done. Guests raved about this, a definite keeper recipe!

This was an excellent and easy recipe. The brining made all the difference in the taste and moisture of the meat. The orange glaze and marmalade sauce were perfect companions.

Takes the guess work out of the meal! Perfect every single time! I have been using this method for the last 5 yrs. always a crowd pleaser! Love the chili-pineapple combo!I've not experienced flare ups with the glaze - I apply it thinly - so no drips

I cooked the pork following the 7-6-5 instructions exactly. I brined the pork according to instructions, used the sweet chili pineapple glaze and the fruit salsa, again with pineapple. The meat was perfectly cooked & flavorful. I cannot wait to sample the other glaze and sauce combinations.

Please note, many grilling experts caution that using such high sugar glazes over very hot open fire my lead to the sugar burning and undesirable external appearance and flavor (ie: an external layer looking and tasting like charcoal). Therefore, use caution and close observation when cooking over very hot fires.

Perfect pork every time! I use the dijon mustard/black pepper rub and then the balsamic sauce. I finally found a good use for all those orange marmalades folks brought back from Florida. It's also great with a good jalapeno jelly.

The grilling method is fool proof!!! Follow the 5-6-7 minute intructions and your tenderloin will be PERFECT!!!! Trust me! (And everyone else that has tried it!!)

I have used this method dozens of times and recommended it to friends and family. The glazes are favorful and the balsamic glaze is simple but delicious. This is my go-to recipe for entertaining large groups (15-20) with rolls and a few sides I simply double or triple the pork and can enjoy the party.

I have made this quite often and it is great with all the glazes and also with a dry rub. It is juicy and delicious but is a little too pink for some people, so if those people are coming to dinner I cook it a tiny bit longer, and it is still terrific.

I make this frequently in the summer and it is always a crowd pleaser. I follow the cooking method exactly, but have played around with the glazes depending upon what I have on hand. The pineapple one is my favorite.

I make this often and have frequently been asked to share the recipe. I do cook the meat a little longer (8-7-6) and check its internal temperature when it is cool/cold outside. All 3 of the recommended glazes are a great addition.

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