Grilled Pork Tenderloin (dry rub + marinade) – the most delicious and juicy grilled pork tenderloin! Options to use BOTH a dry rub + marinade (but you can definitely keep it simple if you want and do one or the other or just stick to salt and pepper!).
(2) 1 1/2 lb pork tenderloins
- 1 tablespoon kosher salt
- 2 tablespoons paprika
- 2 tablespoons lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons garlic, minced
- 1/4 cup olive oil or avocado oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- Place pork tenderloin on a plate and pat dry. Combine your Dry Rub ingredients in a small bowl. Rub all over pork tenderloin ensuring you get into every nook and cranny. If you have extra dry rub simply save for another use.
- Combine your Marinade ingredients in a small bowl; whisk to combine. Place pork tenderloin in a glass container or a gallon-sized silicone bag. Pour marinade over top and coat the pork tenderloin all over. Pressing out as much air as possible, seal the bag and place in the refrigerator for 30 minutes. (You can also prep this ahead of time and marinate overnight in the refrigerator).
- Ensure grill grates are clean and bring grill to medium-high heat (350-450 degrees F). Remove pork tenderloin from marinade and reserve about 1/4 cup of the marinade (put it in a little bowl) to be used to baste the pork tenderloin as it grills.
- Place pork tenderloin on grill over direct heat. Close the lid and let the pork tenderloin sear for 3 minutes.
- Open the grill and turn the pork tenderloin 90 degrees and then brush the seared side with a little marinade. Close the lid and let it sear for another 3-4 minutes. Then open and turn it 90 degrees again and brush with the marinade. Continue to do this every 3-4 minutes until the internal temperature reaches 140-145 degrees F at the thickest point.
- If the marinade browns too much you can turn down the heat a bit or move the pork tenderloin so it is on the outside edge of the fire.
- Once the internal temperature reaches 140-145 degrees F, remove the pork tenderloin from the grill and place on a plate. Let rest until the internal temp rises to 145 degrees F, but as least 5 minutes.
- Slice and serve – we love this grilled broccoli and grilled corn in the husk!
- BBQ Pork Tenderloin: if you want to make a BBQ Pork Tenderloin then simply follow the instructions above BUT only season with salt and pepper (after patting dry with clean paper towel) and then grill as instructed and then once the pork tenderloin reaches an internal temperature of about 135-140 brush on barbecue sauce – close the grill and let it finish cooking and then barbecue sauce will get tacky and thick. Remove from grill and let rest 5 minutes. That’s it!
- Marinades: feel free to switch up your marinade if you want – there are tons of store-bought ones out there!
- Dry Rub: feel free to mix up what dry rub you use, we love using about 1/4 cup white, yellow or red miso for a Miso-Rubbed Pork Tenderloin!
Keywords: grilled pork tenderloin, how to grill pork tenderloin