← Recipes · Grilled · Grilled Pork Tenderloin
220 cal32g protein1g carbs10g fat680mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Grilled Pork Tenderloin
Cooked this? Members rate their week in about ten seconds →
Grilled25 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
+ Add to my week♥ Favorite
Ingredients
Everything here is checked because you'll need it — uncheck anything you already have.
pork tenderloin1.5 lb
kosher salt1 tbsp
black pepper1.5 tsp
garlic powder1 tsp
smoked paprika1 tsp
olive oil1 tbsp
Cook it to
Pork145°F / 63°C
Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Pat the pork tenderloin dry with paper towels. This helps it sear properly.
2Mix salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub all over the tenderloin, coating evenly.
3Heat your grill to medium-high (about 425°F). Oil the grates lightly.
4Rub the tenderloin with olive oil, then place it on the grill at the hottest part. Sear for 2–3 minutes per side until a brown crust forms.
5Move the tenderloin to medium heat or a cooler zone of the grill. Continue cooking, turning every few minutes, until the internal temperature hits 145°F at the thickest point. This takes about 8–12 minutes total depending on thickness.
6Let the tenderloin rest on a cutting board for 5 minutes before slicing. This keeps the juices inside.
7Slice against the grain into ½-inch-thick pieces and serve.