Learn how to perfect the grilled pork tenderloin. An unbelievably juicy and flavorful dish that is ready to eat in less than 30 minutes!
I absolutely love grilling. Even when my husband offers to do it for me I decline and say “nah I got this.” I think it helped that I often saw my mom grilling out back in the dead of winter. Rain or shine to grill chicken, steak, duck, whatever was on the menu that night. She’s the mighty warrior grilling woman and passed down this trait to me. Thanks mom, I gladly accept this one!
Fun fact about me: I was actually a vegetarian/vegan for a bout 6 years or so. And it wasn’t until about 4 years ago when I started introducing meat back into my diet. I began to notice that my body was very fatigued and not doing well on a high carb diet. I’m sure I could have added some more vegetable proteins but through my nutrition background I know that heme protein (animal sources) is better and more easily absorbed into the body than plant protein. Also I just couldn’t resit the pulled pork pizza at The Flying Goat any longer. The smell was absolutely intoxicating! AMIRIGHT?
Over the past 4 years I have gotten quite comfortable with cooking meats. And am so glad that I have begun eating them again since finding that the paleo diet is the best that works for my body and energy levels. I don’t know how I could have done paleo as a vegetarian. Do I miss falling back to just pasta and sauce for an easy meal… sure but now if I eat it I notice I feel far too foggy and sluggish.
So most nights I cozy up with a lean protein and veggies. It has become my comfort food with took a lot of my friends by surprise the first few times they saw me eat meat again. 🙂
Okay, now onto the grilled pork tenderloin. You are going to start with a 1-1/2 lb pork tenderloin and trim the excess fat. No marinade required. Rub with olive oil and sprinkle on salt and pepper or your favorite spice mix. I prefer to jazz it up with sauce. Just let it sit for 30 minutes.
Next we move to the grill. Now don’t be intimidated, its going to be just fine! You are going to make a double heat zone on the grill. Sounds fancy but it only means that there are two different temperatures in the grill.
Step 1 || Preheat grill with all burners on high to reach an internal temperature of 500F.
Step 2 || Turn 1/2 of burners to low heat.
Step 3 || Place the tenderloin on the high heat side of the grill and sear each of the four sides for 1 1/2 minutes per side, closing the grill lid in between.
Step 4 || Transfer tenderloin from the high heat side to the low heat side. Grill on the 2 wider sides for 6 minutes per side with the lid closed between flips, or until an internal meat thermometer reads 140F when the center is probed.
Step 5 || Remove from grill and allow to rest for 10 minutes before cutting into it.
Well folks, that’s all she wrote! During resting time I usually grill vegetables or prepare a salad. Serve with the magically green onion cilantro sauce and prepare to be delighted! See I wasn’t kidding, you are going to want to put it on everything!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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- 1 tbsp olive oil
- 1 tsp salt
- 2 tsp pepper
- 1 1/2 lb pork tenderloin
Ingredients
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- Rub with olive oil and sprinkle on salt and pepper or your favorite spice mix. I prefer to jazz it up with sauce. Just let it sit for 30 minutes.
- Preheat grill with all burners on high to reach an internal temperature of 500F.
- Turn 1/2 of burners to low heat.
- Place the tenderloin on the high heat side of the grill and sear each of the four sides for 1 1/2 minutes per side, closing the grill lid in between.
- Transfer tenderloin from the high heat side to the low heat side. Grill on the 2 wider sides for 6 minutes per side with the lid closed between flips, or until an internal meat thermometer reads 140F when the center is probed.
- Remove from grill and allow to rest for 10 minutes before cutting into it. Serve with green onion cilantro sauce and enjoy!!
