How to Grill a Juicy Pork Tenderloin (So Easy!)
Pork Tenderloin – Juicy & Tender
🔥 This grilled pork tenderloin recipe was too good not to bring back for Memorial Day weekend! Plus I had to refresh my memory on how to grill it too))🍖🔥
I saw a delicious-looking grilled pork tenderloin recipe in Southern Living Magazine and just had to try it. It did not disappoint! 😊🔥
Ingredients – Grilled Pork Tenderloin
Step 1 – Mix
Combine all the dry ingredients except the coffee grounds. The original Southern Living recipe didn’t include coffee, but I always add it to my pork tenderloins. Feel free to skip it or try it on part of one to see what you think! 😊
Step 2 – Prepare the Meat
Southern Living didn’t mention this, but I always remove the silvery tissue from a pork or beef loin—it never gets tender. It’s a connective tissue (fascia, I think).
Just slip a sharp knife under it and trim it off for the best results! 🔪😊
Place the tenderloins on a pan as they will need to go in the refrigerator for a while before you grill.
You can prepare a beef tenderloin the same way when it comes to trimming! If you’re unsure how to remove that silvery, fibrous tissue, check out this video I added—it walks you through how to trim and slice it for filets. 🔪😊
tender filets
How to cut up a Beef Tenderloin
Have you ever wondered how to cut up a beef tenderloin into filet steaks? Well, it’s easy to do and I can show you how.
Step 3 – The Rub
Southern Living suggested putting the sugar mixture and meat in a gallon-sized zip-lock bag, shaking to coat, and discarding any extra. I didn’t have a bag that big, so I just rubbed it in by hand—and used every bit of it! 😊🔥
Make sure to coat all sides evenly. The brown sugar will start to dissolve as it sits—this is exactly what you want!
This next step is totally optional, but I always do it! I took about 2 tablespoons of coffee grounds and rubbed them into the meat for an extra depth of flavor. Give it a try if you’re feeling adventurous!
The original recipe suggested refrigerating the pork tenderloin uncovered for 8 to 12 hours. I didn’t wait that long—I applied the rub in the morning and grilled it that afternoon.
Before grilling, let the tenderloins come to room temperature for the best results!
Step 4 – The Grill
Preheat the grill to 400-450°F. Before placing the tenderloins on the grill, brush them with canola oil, being careful not to wipe off the rub.
I actually forgot this step—but we still got some great char marks! 😆🔥
Turn the tenderloins a couple of times while grilling and check for doneness with a meat thermometer.
Southern Living recommends removing them at 140°F, as they’ll continue to rise to 145°F off the grill.
Personally, we like ours a little more done, so I took mine off between 150-160°F—cook to your preference!
Let the tenderloin rest for a few minutes before slicing—it’ll be easier to cut and will hold onto its juices better.
It turned out super tender and juicy! 😋 I grilled mine for about 20-25 minutes, which felt pretty quick. But as always, check the temp and pull it just before it reaches your desired doneness. 🔥😊
Tips
- I thought it needed more salt and some pepper, so I added both after slicing. It helps balance out the sweetness from the brown sugar—at least for me! 😊
- When buying pork, make sure you’re getting pork tenderloin and not just pork loin—they’re different cuts!
- Pork tenderloin is a long, narrow, boneless cut from the muscle along the backbone.
- Pork loin is wider, flatter, and can be boneless or bone-in.
- Check the packaging! Pork tenderloins are usually sold in packs of two—it’s easy to miss. If anyone knows why, please tell me! 😂
Pair it With
We love to have this grilled pork tenderloin with a simple green salad, fresh grilled veggies, and sometimes buttery corn on the cob. All you need next is a tall glass of iced tea)) Here’s a quick way to microwave fresh corn:
Leftovers
Store any leftovers in a tightly covered container in the fridge.
We had ours the next night—I wrapped it in foil and warmed it up in the oven. It turned out just great! Still tender and delicious. 😊🔥
What’s your favorite way to serve pork tenderloin? Let me know in the comments—I’d love to hear!
Grilled Pork Tenderloin
Equipment
Ingredients
- ⅓ c brown sugar packed
- 2 T kosher salt “
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dry mustard
- ½ tsp smoked paprika
- 2 1-lb pork tenderloins
- 1 T canola oil
Instructions
- Mix dry ingredients and set aside.Trim silvery tissue from tenderloins.Rub dry mix onto tenderloins (or add to a plastic bag and shake, discard excess)Optional: Rub 2 T of coffee grounds into pork.Refrigerate 8-12 hours unconvered.Rub lightly with the canola oil without rubbing off the rub.Grill at 400-450 degrees (approximately 15-20 min). Check temp with thermometer and remove at 140 degrees. Allow to sit for 15 min, temp should come up to 145 degrees. Or cook until desired temp (we prefer a little higher).Add addition salt/pepper as desired.
