Meat. Fire. Flavor. Do we have your attention? We're talking all about the art of grilling perfectly juicy pork tenderloin.
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Fire up your grills and grab a beer—because it’s time to grill up some juicy pork tenderloin. Wait. You say you’ve never grilled pork tenderloin before? Well, you’re in for a treat! Not only is this pork tenderloin ultra-tender, but it’s also full of flavor thanks to an Asian-infused sweet and spicy marinade. Intrigued? Drooling? Us too.
Keep reading to learn how to grill pork tenderloin step-by-step.
How to Select and Prepare Pork Tenderloin
If you’re new to working with pork tenderloin, there are a few things you should know to set yourself up for success.
Pork Tenderloin vs Pork Loin
The first thing to know is that pork tenderloin is very different from pork loin. While they’re both cut from the same loin region of the pig, they have very different textures, taste and preferred cooking methods. The main way to tell them apart is by size. The pork loin is much larger and wider than the tenderloin and has a very distinctive fat cap on the top of the meat.
Meanwhile, the tenderloin is a smaller, longer cut of meat and usually slightly darker in color, too. The tenderloin comes from just below the pig’s back fat and is the most tender cut of meat on a pig.
Choosing the Best Pork Tenderloin
When selecting a pork tenderloin, look for a piece of meat that is roughly one pound and contains some marbling throughout the meat. Marbling refers to tiny veins of fat running through the meat. The fat adds moisture (and flavor) to the meat which helps keep it tender as it cooks.
Lauren Habermehl for Taste of Home
Removing the Meat’s Silver Skin
While some butchers fully trim their pork tenderloins, others will leave a bit of work for you to do once you bring your pork tenderloin home. Pork tenderloin often has a thin, shiny layer of tough connective tissue on it that’s called silver skin. For best results, you’ll want to carefully trim the silver skin off of the meat using a sharp knife. If left on, the silver skin will be tough and unpleasant to chew through once cooked. The extra five minutes of trimming is well worth the effort.
How to Keep Grilled Pork Tenderloin Juicy
Pork tenderloin is a very lean cut of meat. If fact, it’s considered to be just as lean as a chicken breast. Its lack of fat makes it a smart choice for meat lovers looking to be more health-conscious. However, its lean nature also raises concerns about dryness. This is how to keep pork tenderloin nice and moist:
Use a Marinade
A marinade is a great way to add flavor and moisture to lean cuts of meat like pork tenderloin. Marinades work by breaking down the muscle fibers and connective tissue in meat which tenderizes is and also allows it to better retain moisture. For pork tenderloin, mix up your favorite marinade recipe and pour it over the meat and then let it hang out, covered, in the fridge for at least 4 hours or up to 24 hours.
Let the Tenderloin Rest Before Slicing
This trick isn’t just for pork tenderloin. Resting the meat is a practice you should follow for just about any cut. As meat cooks, its juices are pushed out towards the surface of the meat, and some even seep out. When you remove the meat from the grill or oven, you want to give those juices a moment to sink back into the meat and redistribute. If you cut into the meat right away, they’ll leak out and you’ll be left with a tough, dry tragedy on your plate.
For the juiciest meat you’ll ever cut into, let the pork rest on a platter covered with foil for at least 10 minutes.
Tips for Prepping Your Grill
There’s a lot more to grilling then fire. When grilling pork tenderloin you’ll want to grill with a combination of both direct and indirect heat. Direct heat will be used first to give the pork a nice char that locks in flavor and moisture. Then, the meat will be moved to an area of your grill with indirect heat. The pork will roast slowly, covered, in the grill’s circulating heat until it reaches the proper internal temperature. Learn more about direct and indirect heat.
- Charcoal Grill:To prep your charcoal grill for indirect and direct heat, you’ll want to pile your charcoal to one side of the grill and leave one side of your grill bare without any charcoal below it.
- Gas Grill:To prepare your gas grill, turn one side of your grill up to medium-high heat and then leave another half off your grill off, or set to its lowest heat setting.
Essential Tools for Grilling Pork Tenderloin
An instant-read digital meat thermometer takes the guesswork out of cooking large cuts of meat like pork tenderloin. We trustthis model from ThermoWorks($99) in our Test Kitchen to record accurate temps for all our recipes.
Outdoor-friendly prep trays are great for any serious griller as food needs a way to travel from kitchen to patio. This set from Cuisinart($30) has a handy color-code system to prevent raw meat from mingling with your finished dish.
No grill is complete without its accessories. This stainless steel set($60) is perfect for beginners and comes with everything from a heavy-duty spatula to a fancy set of holders for your corn on the cob.
How to Grill Pork Tenderloin
Lauren Habermehl for Taste of Home
Ingredients
- 1/3 cup honey
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup teriyaki sauce
- 3 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
- 3 garlic cloves, minced
- 4 teaspoons ketchup
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper, optional
- 2 pork tenderloins (about 1 pound each)
Instructions
Lauren Habermehl for Taste of Home
Step 1: Prepare the marinade
In a large bowl, combine all of the marinade ingredients. Whisk together and set aside.
Lauren Habermehl for Taste of Home
Step 2: Marinate the tenderloin
Next, place the tenderloins into a resealable, gallon-size plastic bag or pan with deep sides. Pour half of the marinade over the tenderloins and turn to coat them completely. Seal bag or cover your sheet pan with plastic wrap; refrigerate 8 hours or overnight.
Turn the pork occasionally to ensure all sides of the pork have a chance to soak submerged in the marinade. Cover and refrigerate remaining marinade.
Lauren Habermehl for Taste of Home
Step 3: Grill the pork
Drain and discard the marinade from meat. Grill, covered, over direct heat for 2-3 minutes on all sides to char the meat’s exterior. Then move the tenderloins over indirect medium heat for 20-30 minutes. Turn the meat occasionally and bast with the reserved marinade. Continue to cook until the internal temperature of the meat reads 145°F. Remove promptly.
Lauren Habermehl for Taste of Home
Step 4: Rest and carve
Rest the tenderloin on a large platter covered with foil for 10 minutes and then cut into wide slices.
Nutrition Facts
3 ounces cooked pork: 196 calories, 4g fat (1g saturated fat), 64mg cholesterol, 671mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 24g protein.
How to Store Cooked Pork Tenderloin
You can store leftovers in an airtight container for 3 to 4 days in the refrigerator. It’s also great leftover for tasty pork tenderloin sandwiches.
More Pork Marinade Ideas
Get creative with your pork tenderloin marinades. Pork pairs well with a variety of herb, spices and flavors so the options are almost limitless. Here are a few ideas to get you started:
- Mustard and pork are a match made in heaven. Try this Sweet and Tangy Mustard Marinade.
- Pineapple and citrus pair great with pork. Make a tropical-inspired marinade with orange juice, spices and pineapple.
- Make it boozy. Try a marinade that incorporates bourbon, whiskey or other spirit and sweeten with honey and spices.
- Fresh herbs are never a bad idea. Make a woodsy, aromatic marinade with rosemary, maple syrup, apple cider vinegar and spices.
- Barbecue—of course! Marinade your pork overnight in your favorite homemade or jarred barbecue sauce for a finger-licking-good dinner.
Side Dishes to Throw on the Grill
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Taste of Home
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Stuffed Grilled ZucchiniPair these zucchini boats with charred pork chops, smoked fish or other grilled greats. —Nancy Zimmerman, Cape May Court House, New Jersey
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Grilled PattypansJust a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Bacon-Corn Stuffed PeppersFilled with corn, salsa, green onions, mozzarella cheese and bacon, these grilled pepper halves are sure to liven up your next cookout. They have a wonderful taste and give a fun twist to the usual corn on the cob. —Mitzi Sentiff, Annapolis, Maryland
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Lemon-Parmesan Broiled AsparagusThese special spears are packed with flavor, thanks to the lemon-garlic dressing they're tossed in before roasting. It's a simple, quick side that goes with almost anything. —Tina Repak, Johnstown, Pennsylvania
Grilled Zucchini with OnionsWondering what to do with all your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It’s also an easy recipe to double or triple for summer cookouts. —Alia Shuttleworth, Auburn, California
Quick Barbecued BeansBarbecued beans are a simple, classic recipe and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois
Grilled Sweet Potatoes with Gorgonzola SpreadMy husband first tried this recipe with plain potatoes. They were so yummy; we experimented with sweet potatoes. Dipped in Gorgonzola spread, they’re irresistible. —Kristen Minello, Macomb, Michigan
Jalapeno Popper Mexican Street CornOne of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado
Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Grilled Hash BrownsSince my husband and I love to grill meats, we're always looking for easy side dishes that cook on the grill, too. So I came up with this simple recipe for hash browns. There are never any leftovers. —Kelly Chastain, Bedford, Indiana
Creamy Grilled Potato SaladTo avoid turning my oven on in the summer, I grill just about everything—including this creamy grilled potato salad. My friends have dubbed this ‘The Best Potato Salad You’ll Ever Put in Your Mouth!—and I love that! —Gayle Robinson, Carrolton, Georgia
Lemon Garlic MushroomsI baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida
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Grilled Mango & Avocado SaladA big hit with my family, this light salad is so easy to make! The healthy option of mango and avocado is simply the best combination you could serve. —Amy Liesemeyer, Tucson, Arizona
Grilled Vegetable PlatterThis recipe is the best of summer in one dish! These pretty veggies are perfect for entertaining. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor. —Heidi Hall, North St. Paul, Minnesota
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Contest-Winning Grilled MushroomsGrilled mushrooms always taste good, but this easy recipe makes them taste even more fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa
Rice on the GrillMy husband loves to barbecue, so when it's hot outside, we do entire meals on the grill. Since our kids love rice, we often include this tangy side dish as part of the menu. —Shirley Hopkins, Olds, Alberta
Herbed Grilled Corn on the CobI'd never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
Pesto-Corn Grilled PeppersWe grill almost daily and enjoy using fresh produce from our garden. These pepper halves filled with a basil-seasoned corn mixture is my husband's favorite recipe. —Rachael Marrier, Star Prairie, Wisconsin
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Grilled Sweet Potato WedgesI love when an entire meal can be cooked outside on the grill and I don't need to heat up the kitchen. These grilled sweet potatoes meet that requirement and are healthy, too! —Natalie Knowlton, Kamas, Utah
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Grilled Veggies with Mustard VinaigretteI make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Grilled Potatoes with Bacon-Ranch SauceThese potatoes are tender and good all by themselves, but pairing them with the sauce creates a perfect combination—a side dish compatible with any entree cooked on the grill. —Craig Carpenter, Coraopolis, Pennsylvania
Grilled Corn MedleyWho knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
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Farmers Market Orzo SaladOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Grilled Potato SkinsIt's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland
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Grilled Cauliflower WedgesThis side is incredibly easy, yet is packed with flavor and looks like a dish from a five-star restaurant. The grill leaves the cauliflower cooked but crisp, and the red pepper flakes add bite. —Carmel Hall, San Francisco, California
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As a seasoned grilling enthusiast with a deep passion for the art of barbecue, I can attest to the transformative power of combining meat, fire, and flavor. The article on grilling perfectly juicy pork tenderloin caught my attention, and I'm here to provide you with insights and additional information on all the concepts mentioned.
1. Pork Tenderloin vs. Pork Loin: Pork tenderloin and pork loin are distinct cuts from the same loin region of the pig. The article accurately points out their differences, emphasizing that tenderloin is smaller, longer, and more tender than loin. The size, texture, taste, and preferred cooking methods differentiate the two cuts.
2. Selecting and Preparing Pork Tenderloin:
- Choosing the Best Pork Tenderloin: The advice to select a roughly one-pound piece with marbling for moisture and flavor is spot on. Marbling, tiny veins of fat, contributes to tenderness during cooking.
- Removing the Meat’s Silver Skin: Trimming the silver skin off the pork tenderloin is a crucial step. The article rightly emphasizes the importance of this process for a more enjoyable eating experience.
3. Keeping Grilled Pork Tenderloin Juicy:
- Use a Marinade: The recommendation to use a marinade to add flavor and moisture to lean cuts like pork tenderloin is solid advice. Marinades break down muscle fibers, tenderizing the meat and helping it retain moisture.
- Let the Tenderloin Rest Before Slicing: Allowing the meat to rest after grilling is a universal practice for retaining juices. The article correctly explains how cutting into the meat too soon can result in dryness.
4. Tips for Prepping Your Grill:
- Direct and Indirect Heat: The article suggests using both direct and indirect heat for grilling pork tenderloin. Direct heat provides a char for flavor and moisture, while indirect heat allows slow roasting to reach the proper internal temperature.
5. Essential Tools for Grilling Pork Tenderloin:
- The inclusion of essential tools such as an instant-read thermometer, grilling prep and serve trays, and a deluxe grill accessory set is commendable. These tools contribute to a successful grilling experience, ensuring accurate temperatures and convenient preparation.
6. Grilled Pork Tenderloin Recipe:
- The provided recipe offers a flavorful Asian-infused sweet and spicy marinade for pork tenderloin. The step-by-step instructions guide readers through marinating, grilling, and resting the pork to achieve optimal results.
7. Nutrition Information:
- The article concludes with nutrition facts for the grilled pork tenderloin, providing information on calories, fat, cholesterol, sodium, carbohydrates, sugars, fiber, and protein.
In summary, the article not only captures the essence of grilling pork tenderloin but also provides valuable information on selection, preparation, marinating, grilling techniques, and essential tools. As an expert in the field, I can attest to the effectiveness of these tips for achieving a succulent and flavorful grilled pork tenderloin.
