Easy, delicious and fast. Grilled tenderloin is a staple in our family. Perfect for summer barbecuing with a side salad.

  • Course Dinner, Pork
  • Cuisine Inspired
  • Keyword 30 Minute Meal, Barbeque, Grilled
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  • Course Dinner, Pork
  • Cuisine Inspired
  • Keyword 30 Minute Meal, Barbeque, Grilled
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time Total Time
25 minutes 30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time Total Time
25 minutes 30 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 pork tenderloin trimmed of silver skin and extra fat
  • olive oil to drizzle
  • kosher salt and ground black pepper
Servings: people
Units:
Instructions
  1. An hour before grilling, drizzle olive oil on both sides of trimmed tenderloin, then season with kosher salt and black pepper.
  2. Pre heat grill on high. Place tenderloin on grill and sear for about 10 minutes. The tenderloin should have nice grill marks. If the tenderloin is sticking to the grill when you try to flip, leave for an extra 2-3 minutes and then try to turn. Sear second side for another 10-12 minutes.
  3. Remove from grill and allow to rest for at least 5 minutes before slicing.
Recipe Notes

We prefer our pork tenderloin to be pink in the middle. The length of time to achieve this is not exact because of the type of grill which you may be using (gas, charcoal or electric) and because of the weight of the loin. I have prepared this recipe on both a gas and electric grills. Both methods average around 20-25 minutes, with the electric grill taking a little longer. A good indication for the length of time per side is based on a couple of things. One, is the tenderloin easy to turn after 10 minutes? If it's sticking to the grill, it needs another 2-3 minutes. The second side tends to take a little less time, but you may have to sear the sides to finish the grilling. If the meat is firm, but not hard as a rock (overdone), when you press it with a pair of tongs, the tenderloin should be done to a medium, medium-rare. If the tenderloin feels mushy or soft when you press it, it is underdone and generally needs more time on the grill.

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