This Grilled Pork Tenderloin is an all-time grilling favorite! Rubbed with a blend of smoky spices like chipotle powder, ground cumin and smoked paprika, this recipe makes unbelievably juicy pork every single time.
This recipe is sponsored by my friends at Char-Griller.
This is likely the last weekend of the year where the temps outside can truly be considered “shorts weather.” To say goodbye and farewell to the sunny 80 and 90 degree weather, I’m making one of my favorite easy and healthy recipes – grilled pork tenderloin!
Because pork tenderloin is a lean cut of meat, it can get dry and rubbery if overcooked. That’s no bueno, friends. Take a look at how I grill my pork tenderloin and get juicy results every time!
How to grill pork tenderloin
Start by removing the silver skin from the pork by running a sharp knife down tenderloins and pulling up on the silver skin at the same time. Try to remove as much of it as possible without removing any meat.
Unlike other connective tissues in meat, silver skin doesn’t break down during the cooking process. By removing this tough and chewy tissue, we’re making sure the meat cooks up as tender and juicy as possible.
Now you’re ready to season! I love a good spice rub, and this one has some of my favorite smoky Mexican-inspired flavors mixed in like chipotle powder, smoked paprika and ground cumin.
Drizzle the tenderloins with a little olive oil and generously rub the dry seasoning mixture all over.
Next, grill the tenderloins for 8-10 minutes per side over medium heat (about 350°F-400°F).
I grilled mine using the gas side of my Char-Griller Texas Trio Gas & Charcoal Grill for easy cleanup, but you could grill it over charcoal as well to get an even more pronounced smoky flavor!
(Never used a charcoal grill before? Here’s a quick blog post and step-by-step video all about how to start a charcoal grill.)
Remove the tenderloins from the grill and let them rest for 5 minutes.
At this point, I recommend checking the internal temperature with a meat thermometer like this one to make sure the meat has reached 145°F. This number is the sweet spot and ensures the pork is fully cooked through but still as juicy as can be!
While the meat rests, make the quick herb sauce my mixing together some chopped cilantro and parsley, olive oil, white wine vinegar, garlic, red pepper flakes and salt and pepper.
Or you could skip this sauce and serve it with your favorite bbq sauce if you prefer! Here’s a recipe for my favorite homemade sugar free bbq sauce.