How Long to BBQ Pork Tenderloin

Pork tenderloin is a lean, flavorful cut of meat that cooks quickly on the barbecue. With the right technique, you can make juicy, tender pork tenderloin with a delicious charred crust. Knowing how long to barbecue pork tenderloin is key to perfection. Follow these simple steps for flawlessly grilled pork tenderloin.

Selecting and Preparing the Pork Tenderloin

Choosing the right size and quality of pork tenderloin is essential for quick grilling.

Look for a pork tenderloin that is 1 to 1.5 pounds. Anything larger may not cook evenly.
Choose pork that looks pale pink with white marbling fat. This indicates fresher, more tender meat.
Allow the meat to sit at room temperature for 30 minutes before grilling. This helps it cook more evenly.
Pat the tenderloin dry with paper towels. Rub it all over with olive oil or vegetable oil. This prevents sticking.
Season the meat liberally with salt, pepper and any other herbs or spices. Garlic powder, smoked paprika and cumin make excellent rubs.
For extra flavor, marinate the tenderloin for 1-2 hours in a zip-top bag with oil and acidic ingredients like lemon juice, vinegar or wine.

Setting Up the Grill for Pork Tenderloin

Proper grill setup promotes quick, even cooking:

Use a gas or charcoal grill. Preheat to medium-high heat, around 400°F.
Clean and oil the grates right before grilling. This prevents sticking.
For charcoal, rake coals to one side of the grill. This creates a hot zone for searing and a cooler zone for finishing.
For gas grills without distinct heat zones, turn one burner to low. Use the hotter area to sear.
Allow 10-15 minutes for the grill to heat fully before adding pork.

How Long to Grill Pork Tenderloin

Grilling time can vary based on size, thickness and grill temperature. For 1-1.5 pound tenderloins:

Sear: Place pork over direct high heat. Sear 2-3 minutes per side until browned.
Cook Through: Move to indirect heat or cooler grill zone. Cook 10-12 minutes, flipping occasionally until an instant read thermometer reaches 145°F.
Rest: Transfer to a plate. Loosely tent with foil and let rest 5 minutes. Temperature will rise to 150°F for safe, juicy meat.
Total Time: Approximately 25-30 minutes.

Watch carefully to prevent overcooking. Pork dries out quickly if cooked past 150°F. Use an instant read thermometer to track doneness.

Tips for Perfectly Grilled Pork Tenderloin

With the right techniques, pork tenderloin is foolproof on the barbecue:

Use Two Zone Cooking: Sear over direct heat then finish over indirect heat to prevent burning.
Brown Thoroughly: Let each side develop deep, caramelized grill marks for maximum flavor.
Flip Frequently: Turn the meat every 2-3 minutes while searing. This prevents sticking and cooks evenly.
Resist Cutting: Allow meat to rest after grilling. Cutting immediately causes juices to spill out.
Check Doneness Early: Start checking temperature about 5 minutes before estimated cook time. Pork overcooks quickly.
Slice Properly: Cut pork crosswise against the grain into medallions for tender texture.

Common Problems and Easy Fixes

Even experienced grillers encounter issues barbecuing pork tenderloin. Here are some simple troubleshooting tips:

Problem: Pork sticks to the grill.

Fix: Ensure grates are clean and oiled before grilling. Use tongs, not forks, to turn meat.

Problem: Pork dries out or tastes bland.

Fix: Brine or marinate before grilling. Pull pork off heat at 145°F for juicy results.

Problem: Pork tenderloin is undercooked.

Fix: Preheat grill adequately. Move to indirect heat to finish cooking if searing too aggressively.

Problem: Pork burns or develops bitter flavor.

Fix: Avoid flare-ups. Move meat to cooler part of grill if exposed to direct high heat too long.

Problem: Pork tenderloin curls up.

Fix: Carefully flatten meat before grilling. Leave silverskin attached to hold shape.

Cooking Times for Different Size Pork Tenderloins

Grilling times can vary based on the size and thickness of the tenderloin. Here are approximate grilling times:

0.5 to 1 pound: Sear for 2 minutes per side. Finish cooking about 8-10 minutes indirect heat until 145°F.
1 to 1.5 pounds: Sear for 2-3 minutes per side. Finish cooking 10-12 minutes until 145°F.
2 pounds: Sear 3-4 minutes per side. Finish cooking 15-18 minutes, until internal temperature reaches 145°F.
Thick cuts: Add 1-2 minutes per side searing time. Cook 2-3 minutes longer over indirect heat.

The most accurate test is measuring temperature with an instant read thermometer. Check frequently to prevent overcooking.

Pairing Sauces and Glazes with Grilled Pork Tenderloin

Tangy sauces brighten up simple grilled pork. Try these easy ideas:

BBQ sauce: Classic sweet and tangy flavor. Use any variety from hickory to habanero.
Peach or apricot jam: Fruity flavor and gentle acidity. Melts into a glaze.
Pineapple salsa: Fresh tropical twist with kick from jalapeños.
Chimichurri: Herby green sauce with garlic and vinegar. Brightens pork flavor.
Teriyaki sauce: Sweet soy with ginger and garlic. Brush on toward end of grilling.
Honey mustard: Sweet, tangy and a little spicy. Nice change from heavy barbecue sauce.

Brush glazes on during last 5 minutes of grilling to caramelize onto the meat.

Serving Suggestions for Grilled Pork Tenderloin

Hot off the barbecue, pork tenderloin makes for amazing entrees and sandwiches. Consider these serving ideas:

Slice into medallions and serve over salad greens for a protein-packed meal.
Layer grilled pork on ciabatta or pretzel buns with sautéed onions and peppers for hearty sandwiches.
Dice into bite-size pieces. Toss with barbecue sauce and serve on slider buns.
Chop grilled pork tenderloin and combine with pineapple salsa. Stuff into warmed corn tortillas for tacos.
Pair slices of pork with charred corn on the cob and zucchini planks for a summery barbecue meal.
Turn extra grilled pork into appetizers. Serve diced on skewers or flatbread with chimichurri sauce.

Grilled pork tenderloin cooks fast and suits any occasion from casual dinners to backyard parties.

Marinating Times for Pork Tenderloin

Although not strictly necessary, marinating produces super moist and flavorful grilled pork. Here are suggested marinating times:

15 minutes: Imparts light flavor if short on time.
1-2 hours: Allows spices and acid to penetrate meat. Best for most marinades.
4-12 hours: Gives very intense flavor for robust ingredients like chili paste or coffee rubs.
Overnight: Most effective for potent marinades with vinegar, wine or salty brines.

Key tips for marinating pork:

Marinate in the refrigerator, never on the counter.
Use a zip-top plastic bag to maximize contact between marinade and meat.
1/2 cup marinade is enough for 1-2 pork tenderloins.
Turn bag occasionally to distribute marinade.
Pat pork dry before grilling. Discard used marinade which may harbor bacteria.

How to Tell If Pork Tenderloin Is Done Grilling

It can be tricky knowing exactly when pork reaches the perfect stage of doneness on the grill. Here are some ways to test for completion:

Instant read thermometer: Reads 140-145°F when inserted in thickest part. Most accurate method.
Cut into thickest section: Meat should show very faint pink in center when just under 145°F.
Touch test: Meat should feel firm with a little springiness when prodded.
Visual test: Solid white color all the way through indicates overcooking. Stop grilling as soon as just a hint of pink remains.

Always allow pork to rest at least 5 minutes before slicing into it. The temperature will continue rising as it sits.

If concerned pork is undercooked, return to indirect heat on grill for a few more minutes. Check temperature again in multiple spots.

Grilling Times if Using a Pork Tenderloin Marinade

Marinating alters grilling times slightly compared to plain pork:

Plain Pork: Sear 2-3 minutes per side, finish 10-12 minutes indirect heat.
Marinated Less Than 2 Hours: Grill using same times for plain pork.
Marinated 2-4 Hours: Add 1 minute per side sear, and 1-2 minutes to indirect cooking.
Marinated Overnight: Add 2 minutes per sear side, and 2-3 minutes indirect. Check temperature frequently.

The sugar, salt and acids in marinades accelerate browning. This can cause burning if grilled too long over direct heat.

Offset the faster searing by reducing direct cooking time. Allow the marinade flavors to shine through without overcharring.

Should You Grill Pork Tenderloin with Direct or Indirect Heat?

The best method combines both direct and indirect heat:

Sear over Direct Heat: Creates delicious caramelized exterior and locks in juices. Use the hottest area of grill.
Finish over Indirect Heat: Cooks through without burning the outside. Move to cooler part of grill.

Direct heat alone may overbrown before the center cooks. Indirect alone can’t develop flavorful grill marks and bark.

For gas grills, turn one burner to low and keep others high. For charcoal, bank coals to one side.

The two-zone system gives you the most flavor and the juiciest interior. Mastering the quick sear then gentle finish is the key to grilling tenderloin to perfection.

Should the Fat Cap Be On or Off for Grilled Pork Tenderloin?

Pork tenderloins have a thin strip of fat running along one side. Whether to leave this on is a matter of personal preference:

Fat Cap On: Insulates meat and bastes while cooking. Adds moisture and richness.
Fat Cap Off: Reduces total fat and calories. Meat may cook slightly faster.
Scoring Fat Cap: Crosshatching fat cap allows seasoning penetration without removing it entirely.

There is no major difference in cooking time or technique. Choose based on your desired finished texture and flavor.

Trim any excess hard silver skin for easier biting regardless of your fat cap preference.

How Long Does It Take to Grill a 1 lb Pork Tenderloin?

For a one pound pork tenderloin, expect to spend 15-20 minutes total on the grill:

Allow grill to preheat for 10-15 minutes until hot, scraped clean and oiled.
Sear tenderloin over direct high heat for 2-3 minutes each side until well browned.
Move pork to indirect heat and grill approximately 8-10 minutes, flipping occasionally.
Test internal temperature, looking for 140-145°F. Allow to rest 5 minutes before slicing.
Total Time: 20-25 minutes

The sear gives great flavor. Indirect heat delicately finishes cooking without overdoing it.

Monitor temperature closely as the size cooks fast. Resting completes cooking gently for a juicy interior.

How Long Does It Take to Grill a 2 lb Pork Tenderloin?

A two pound pork tenderloin needs more time to cook through without burning:

Preheat grill completely, at least 10-15 minutes.
Sear tenderloin over direct heat for about 4 minutes each side.
Move to indirect heat and grill approximately 15-18 minutes until 140-145°F.
Allow to rest 5+ minutes before slicing into medallions.
Total Time: 30-35 minutes.

The larger size benefits from a little more searing time to develop deep grill marks. Indirect heat gently brings to completion.

Test temperature in a few locations since the tapered shape can cook unevenly. Rest before serving.

Why Should You Let Pork Tenderloin Rest After Grilling?

Resting pork after grilling serves a few important purposes:

Allows juices to redistribute evenly instead of spilling out when cut.
Carries over cooking raises internal temperature 5-10°F to safely finish cooking.
Relaxes muscle fibers so meat reabsorbs moisture for a juicier result.
Gives the hot exterior time to cool so meat is easier to slice neatly.
Provides you time to make any pan sauces from the rested pork drippings.

Ideally rest pork tenderloin for 5-10 minutes on a cutting board, loosely covered in foil. The meat will become more tender and moist.

What Temperature Should You Grill Pork Tenderloin To?

Cooking pork tenderloin to the proper internal temperature is vital:

140°F – Still slightly pink in center, runs risk of undercooking.
145°F – The ideal target temperature. Pink is barely visible.
150°F – Safe, with just a hint of pink juice. Easy to overshoot.
160°F – Overcooked gray color, drier texture.

Always allow pork to rest after grilling before slicing into it. The temperature increases by about 5-10° as it sits.

Use an instant read thermometer to check doneness in the thickest area. Avoid under or overcooking this quick grilling cut.

How to Get a Good Sear on Grilled Pork Tenderloin

Achieving a crisp, flavorful sear on pork requires high dry heat:

Pat pork very dry before grilling to help browning.
Use the hottest zone of the grill, whether directly over coals or flames.
Preheat grill for 10-15 minutes until grates are nearly smoking hot.
Keep lid off grill during searing. The open airflow raises temperature.
Only flip meat every 2-3 minutes. Too much moving prevents searing.
Brush on oil or sauce only after searing. These lower heat and can inhibit browning.
Press down gently as meat sears using grill tongs or spatula to maximize contact.

With a ripping hot grill and proper technique, pork tenderloin will take on delicious dark grill marks.

How to Grill Thick Cut Pork Tenderloin

Grilling an extra thick pork tenderloin fillet requires adjusting time and technique:

Trim excess silver skin and fat cap to prevent burning.
Sear over direct high heat up to 5 minutes per side until deeply browned.
Move indirect and grill approximately 18-22 minutes, flipping occasionally.
Check temperature early, starting around 10 minutes indirect. Look for 140-145°F.
Expect carryover cooking to raise temperature about 10°F as it rests.
Allow to rest at least 10 minutes, tented loosely in foil, before slicing and serving.

Take extra care with a thick cut to sear aggressively on the exterior while gently cooking the inside. Resting is critical.

How Long Does Pork Need to Rest After Cooking?

For the juiciest results, pork tenderloin should rest adequately after grilling:

Thin cuts, under 1 inch: Rest at least 5 minutes
Average 1-2 inch sizes: Rest 5-10 minutes
Thick cuts, 2 inches+: Rest 10-15 minutes

The larger the tenderloin, the longer the rested time required for juices to redistribute. Always tent pork loosely in foil while resting to keep warm.

Resting also allows carryover cooking to finish without overdrying. A 10°F temperature increase is common after removing from heat.

Can You Refrigerate Leftover Grilled Pork Tenderloin?

Yes, properly stored grilled pork keeps well for 4-5 days refrigerated:

Allow pork to cool completely, about 1 hour. Refrigerating hot pork raises temperature of fridge, promoting spoilage.
Transfer to an airtight container or resealable plastic bag. Remove as much air as possible.
Use within 3-4 days for peak quality and flavor.
Slice and dice for quick addition to salads, sandwiches, pasta and more.
Reheat gently in the microwave or oven until heated through, about 2-3 minutes.

Refrigerating stops bacteria growth that causes meat to spoil quickly at room temperature. Use good food safety practices.

Can You Freeze Grilled Pork Tenderloin?

Freezing preserves grilled pork tenderloin for 2-3 months:

Cool pork completely before freezing. Seal tightly in freezer bags or plastic wrap.
Exclude as much air as possible to prevent freezer burn on exposed surfaces.
Label package with contents and date frozen for easy reference.
Use frozen pork within 2-3 months for best quality and taste.
Thaw in refrigerator overnight before reheating gently on the stovetop or in the oven or microwave.

Frozen grilled pork makes it easy to have tender, juicy meat ready to reheat anytime.