Go Back
–+ servings
Grilled pork tenderloin sliced on a wooden cutting board with fresh herbs, roasted garlic, and a side of chimichurri sauce

Grilled Pork Tenderloin

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 295 kcal

Equipment

  • Gas or charcoal grill
  • Instant-read meat thermometer
  • Zip-lock bag or shallow dish
  • Tongs
  • Cutting board
  • Sharp chef's knife
  • Small mixing bowl
  • Aluminum foil

Ingredients
  

For the Pork & Marinade

  • 2 lbs pork tenderloin 2 tenderloins, silver skin removed
  • 3 tbsp olive oil extra virgin
  • 4 cloves garlic pressed or finely minced
  • 1 tbsp smoked paprika
  • 1 tbsp honey
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional, for heat

For Serving (Optional)

  • 1/4 cup chimichurri sauce homemade or store-bought
  • 1 lemon cut into wedges
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

Prep & Marinate

  • Pat the pork tenderloins dry with paper towels. Using a sharp knife, remove the silver skin by sliding the blade just underneath the membrane and pulling it away — this prevents the pork from curling and improves texture.
  • In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, honey, rosemary, thyme, salt, pepper, onion powder, and cayenne (if using) until well combined.
  • Place the tenderloins in a large zip-lock bag or shallow dish and pour the marinade over them. Turn to coat evenly. Seal and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.

Set Up the Grill

  • When ready to cook, remove the pork from the refrigerator and let it sit at room temperature for 15 minutes. This helps it cook more evenly.
  • Preheat your grill to high heat (450–500°F). Set up a two-zone fire: one side on high heat for searing, one side on medium-low (or off, for gas grills) for finishing. Lightly oil the grill grates.

Grill the Pork

  • Place the tenderloins directly over the hot side of the grill. Sear for 2–3 minutes per side, rotating every 2–3 minutes, until all sides have a deep golden-brown char — about 8–10 minutes total over direct heat.
  • Move the tenderloins to the cooler side of the grill. Close the lid and continue cooking for 5–8 more minutes, until an instant-read thermometer inserted into the thickest part reads 140°F.
  • Transfer the pork to a cutting board and tent loosely with foil. Rest for 5 minutes — the internal temperature will rise to 145°F during this time.

Slice & Serve

  • Slice the pork tenderloin against the grain into 1/2-inch medallions. The center should be slightly blush-pink and juicy.
  • Arrange on a platter, drizzle with chimichurri sauce if using, garnish with fresh parsley, and serve immediately with lemon wedges on the side.

Notes

Silver skin removal tip: Don't skip this step — the membrane is tough and doesn't break down during cooking. Temp accuracy: An instant-read thermometer is the most reliable way to nail perfect doneness every time. Don't cook past 145°F internal. Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet with a splash of chicken broth over low heat. Freezing: Fully cooked and sliced pork freezes well for up to 3 months — thaw overnight in the fridge before reheating. Marinade shortcut: If short on time, even 30 minutes of marinating makes a noticeable difference. Gas grill option: Turn one burner off and one on high to create the two-zone effect.

Nutrition

Calories: 295kcalCarbohydrates: 5gProtein: 38gFat: 13gSodium: 620mgSugar: 4g
No ratings yet