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Recipe

Perfect Grilled Pork Tenderloin

Servings: 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.

Ingredients

Nutritional Information

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

Preparation

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.

Reviews

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Reviews (46 reviews)

  • litlfilly | 06/03/2020

    Ditto to all of the other reviewers here. I have used this recipe since it first appeared dozens of times and it never fails. Thank you FC!

  • yayabiki | 05/09/2020

    This is a fool proof recipe. I've been using it since it was first published and it has never failed. Delicious and so tender. Not Sous Vide. If it were, it would be amongst the sous vide recipes.

  • mmmKeller | 04/30/2020

    Made this the other night for my family and grandkids and everyone loved it! Grandkids included! Sounded like a lot of work but was quite easy. I never brined anything before but the pork was super tender and juicy :). Will definitely make this again!

  • User avater
    Lemonbri | 04/28/2020

    I have used this technique many times after first reading about it in Fine Cooking number of years ago. It really works and the tenderloin comes out nicely grilled without being overcooked. However it cannot compete with preparing this cut sous vide!

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