Are you looking to elevate your grilling game with a juicy and flavorful pork tenderloin? Look no further!
Grilling pork tenderloin is a quick and easy way to impress your family and friends with a delicious meal. But how long should you grill it for? With so many different methods and opinions out there, it can be overwhelming to know what to do.
In this article, we’ll break down the best ways to grill pork tenderloin and provide you with all the information you need to achieve that perfect mahogany coloring with a crispy exterior and rosy-pink interior.
So, let’s fire up the grill and get cooking!
How Long To Barbecue Pork Tenderloin?
The cooking time for pork tenderloin on the grill can vary depending on the thickness of the meat and the temperature of your grill. However, there are a few general guidelines to follow.
First, it’s important to note that pork tenderloin should be cooked to an internal temperature of 145°F to ensure it is safe to eat. Use an instant-read thermometer to check the temperature in the thickest part of the meat.
One popular method for grilling pork tenderloin is zone cooking. This involves creating two heat zones on your grill: one side with high heat and one side with low heat.
Start by preheating your grill with all burners set to high heat until the internal temperature reaches at least 500 degrees. Then, turn 1/2 or 1/3 of the burners (depending on how many burners your grill has) to low heat.
Place the tenderloin on the high heat side of the grill and grill for 1-1/2 minutes on all four sides, for a total of 6 minutes, closing the lid between flipping. Then, move the tenderloin over to the low heat side of the grill and grill for 4 minutes on each of the 2 larger sides (you will sear on 4 sides but 2 sides will end up being fatter/flatter,), for a total of 8 more minutes, or until an instant-read thermometer inserted into the center of the tenderloin reads 140 degrees. Again, keep the lid closed between flipping.
Let the tenderloin rest for 10 minutes before slicing into thick slices or thinly shaving it for sandwiches.
Another method is to cook pork tenderloin over medium-high indirect heat for 30 to 35 minutes or until done. This method involves placing the meat on a cooler part of the grill and cooking it with indirect heat.
Regardless of which method you choose, it’s important to keep an eye on the internal temperature of the meat and adjust cooking time as needed. Remember that every pork tenderloin is different, so use these guidelines as a starting point and adjust as needed based on your specific cut of meat and grill.
Preparing The Pork Tenderloin For Grilling
Before grilling pork tenderloin, it’s important to prepare the meat properly to ensure it cooks evenly and is flavorful. Start by trimming any excess fat and silver skin from the tenderloin.
If desired, you can also brine the pork tenderloin for added flavor and moisture. To do this, mix 4 cups of water with 4 tablespoons of salt (and 2-4 tablespoons of sugar, if desired) in a food-storage plastic bag. Add the tenderloin to the bag and refrigerate for 1-2 hours. When done with the brine, remove the meat from the brine, rinse under running water, and pat dry. Salt and pepper or add your desired seasonings at this point, but do not add salt if you already brined the meat.
Preheat your grill to a surface temperature of 450° to 500°—medium-high on most grills. Clean and oil the grates well before placing the pork tenderloin on the grill.
For zone cooking, place the meat on the high heat side of the grill to sear for 1-1/2 minutes on all four sides. Then move it over to the low heat side of the grill to continue cooking for an additional 8 minutes or until an internal temperature of 140°F is reached.
For indirect heat grilling, place the meat on a cooler part of the grill and cook for 30 to 35 minutes or until an instant-read thermometer inserted into the center of the tenderloin reads 145°F.
After removing the meat from the grill, let it rest for at least 10 minutes before slicing or serving. This allows juices to redistribute throughout the meat and ensures it stays moist and tender.
By properly preparing your pork tenderloin before grilling, you can ensure a delicious and flavorful meal that is cooked to perfection every time.
Seasoning Options For Pork Tenderloin
When it comes to seasoning pork tenderloin, there are countless options to choose from. One popular option is to create a dry rub using a combination of spices such as garlic powder, oregano, cumin, coriander, thyme, paprika, and salt. This can be sprinkled generously over the tenderloin and rubbed in to ensure the meat is well seasoned throughout.
For those who prefer a little sweetness in their seasoning, brown sugar or coconut sugar can be added to the dry rub. This is especially delicious when paired with smoky paprika and a touch of spice from cayenne pepper. Mustard powder can also be added for an extra layer of flavor.
Another option is to create a wet marinade using ingredients such as soy sauce, honey, garlic, and ginger. The tenderloin can be marinated in this mixture for several hours before grilling to infuse the meat with flavor.
For those who prefer a simpler approach, a basic seasoning of salt, pepper, and garlic powder can be used. This allows the natural flavor of the pork to shine through while still adding a touch of seasoning.
Regardless of which seasoning option you choose, it’s important to remember to season the meat well before grilling. This will ensure that every bite is bursting with flavor and that your guests will be asking for seconds.
Direct Vs. Indirect Grilling Methods
When it comes to grilling pork tenderloin, there are two main methods to choose from: direct and indirect grilling.
Direct grilling involves cooking the meat directly over the heat source. This method is best for smaller cuts of meat that require less than 25 minutes of grilling time. To direct grill pork tenderloin, preheat your grill to high heat and place the meat on the grill grates. Grill for 2-3 minutes on all sides to char the exterior, then move the tenderloins over to indirect medium heat for 20-30 minutes. Turn the meat occasionally and baste with reserved marinade until the internal temperature of the meat reaches 145°F.
Indirect grilling, on the other hand, is used for larger cuts of meat that require 25 minutes or more of grilling time. This method is also ideal for delicate foods that would dry out or scorch if exposed directly to the heat source. To indirect grill pork tenderloin, place a drip pan in the center of the charcoal grate to collect drippings and arrange hot coals evenly on either side. When cooking larger cuts of meat, add water to the drip pan to keep drippings from scorching. Place the cooking grate over the coals and center the food over the drip pan or empty space. Cook over medium-high indirect heat for 30-35 minutes or until done, with an internal temperature of 145°F.
Both methods have their advantages and disadvantages, so choose the one that works best for you based on your equipment and personal preferences. Remember to always keep an eye on the internal temperature of the meat and adjust cooking time as needed to ensure a perfectly grilled pork tenderloin.
How Long To Grill Pork Tenderloin
Grilling pork tenderloin can be a quick and easy way to prepare a delicious meal. The cooking time for pork tenderloin on the grill can vary depending on the thickness of the meat and the temperature of your grill. However, there are some general guidelines to follow.
One popular method for grilling pork tenderloin is to create two heat zones on your grill: one side with high heat and one side with low heat. This method involves preheating your grill with all burners set to high heat until the internal temperature reaches at least 500 degrees. Then, turn 1/2 or 1/3 of the burners (depending on how many burners your grill has) to low heat.
Place the tenderloin on the high heat side of the grill and grill for 1-1/2 minutes on all four sides, for a total of 6 minutes, closing the lid between flipping. Then, move the tenderloin over to the low heat side of the grill and grill for 4 minutes on each of the 2 larger sides (you will sear on 4 sides but 2 sides will end up being fatter/flatter,), for a total of 8 more minutes, or until an instant-read thermometer inserted into the center of the tenderloin reads 140 degrees. Again, keep the lid closed between flipping.
It takes about 25 minutes to grill a pork tenderloin to 145° (medium-rare) with a 450° grill temperature. However, every pork tenderloin is different, so use these guidelines as a starting point and adjust as needed based on your specific cut of meat and grill.
Another method is to cook pork tenderloin over medium-high indirect heat for 30 to 35 minutes or until done. This method involves placing the meat on a cooler part of the grill and cooking it with indirect heat.
Regardless of which method you choose, it’s important to keep an eye on the internal temperature of the meat and adjust cooking time as needed. Remember that every pork tenderloin is different, so use these guidelines as a starting point and adjust as needed based on your specific cut of meat and grill.
Checking The Internal Temperature
To check the internal temperature of the pork tenderloin, use an instant-read thermometer inserted into the thickest part of the meat. The thermometer should not touch any bone or fat, as this can give an inaccurate reading.
When grilling pork tenderloin using the zone cooking method, check the temperature after grilling for a total of 14 minutes (6 minutes on high heat and 8 minutes on low heat). The internal temperature should read 140 degrees Fahrenheit.
If grilling over medium-high indirect heat, check the temperature after 30 to 35 minutes of cooking. The internal temperature should read 145 degrees Fahrenheit.
Remember that the meat will continue to cook after it is removed from the grill, so it’s best to remove it from the heat source when it’s a few degrees below the desired internal temperature. Let it rest for 10 minutes before slicing and serving to allow the juices to redistribute throughout the meat.
By checking the internal temperature, you can ensure that your pork tenderloin is cooked to perfection and safe to eat.
Resting And Slicing The Pork Tenderloin
Resting and slicing the pork tenderloin is just as important as cooking it to the right temperature. If you cut into it too soon, the juices will run out and you’ll be left with dry meat. It’s recommended to let the pork tenderloin rest for about 10 minutes before slicing it. This allows the juices to redistribute within the meat, resulting in a more flavorful and tender piece of meat.
To rest the pork tenderloin, simply remove it from the grill and place it on a cutting board. Tent it loosely with foil to keep it warm and let it rest for 10 minutes. During this time, the internal temperature of the meat will continue to rise slightly, so keep that in mind when checking the temperature.
When slicing the pork tenderloin, it’s important to slice against the grain. This means cutting perpendicular to the direction of the muscle fibers. Slicing against the grain makes the meat more tender and easier to chew.
You can slice the pork tenderloin into thick slices or thinly shave it for sandwiches. Either way, make sure to use a sharp knife and take your time to get even slices.
