How to make BBQ grilled pork tenderloin?

Simply follow the instructions below BUT only season with salt and pepper and then grill as instructed. Once the pork tenderloin reaches an internal temperature of about 135-140 degrees F brush on barbecue sauce - close the grill and let it finish cooking. Remove from grill and let rest 5 minutes. That's it!

Can I use a charcoal grill to make grilled pork tenderloin?

Absolutely! Just preheat the charcoal grill, as you always would, and follow the grilling instructions. It might be a little bit harder to hold a consistent heat compared to a gas grill, but the flavor is so good!

Grilled Pork Tenderloin (how to grill pork tenderloin)

Description

The most delicious and juicy grilled pork tenderloin recipe! Options to use BOTH a dry rub + marinade (or keep it simple with just salt and pepper)!

Ingredients

Scale

Pork Tenderloin:

(2) 1 1/2 lb pork tenderloins

Dry Rub:

1 tablespoon kosher salt
2 tablespoons paprika
2 tablespoons lemon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground black pepper

Marinade:

1/4 cup ketchup
1/4 cup soy sauce
2 tablespoons garlic, minced
1/4 cup extra virgin olive oil or avocado oil
1 tablespoon lemon juice
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves

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Instructions

Dry Rub: Place pork tenderloin on a plate and pat dry. Combine the 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.
Marinade: Combine the 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).
Grill: 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.
Direct Heat: Place pork tenderloin on grill over direct heat. Close the lid and let the pork tenderloin sear for 3 minutes.
Rotate: 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 (use a meat thermometer).
Indirect Heat: 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.
Rest: Once the internal temperature reaches 140-145 degrees F, remove the pork tenderloin from the grill and place on a plate. Let meat rest until the internal temp rises to 145 degrees F, at least 5 minutes.
Serve: Slice and serve – we love to enjoy with this grilled broccoli and grilled corn in the husk!

Notes

Marinades: feel free to switch up your marinade if you want – there are tons of store-bought versions 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!
Storage: leftover pork can be stored in an airtight container in the fridge for 4-5 days.
Nutrition Info: includes the dry rub and marinade, so this will vary depending on how much you use and if you use both or just one.

Nutrition

Serving Size: 6oz
Calories: 190
Sugar: 2.8 g
Sodium: 802.9 mg
Fat: 9.2 g
Carbohydrates: 8.3 g
Protein: 19.3 g
Cholesterol: 55.3 mg