Grilled Pork Tenderloin Recipes and Cooking Tips

The Simple Joy of a Summer Grill

There is nothing like the smell of a grill in summer. It means family is coming. It means stories will be told. I love the sizzle and the smoke.

This pork tenderloin is my go-to meal for those nights. It feels fancy but is so simple. You just need a few good spices and your favorite sauce. What’s your favorite summer grilling memory? I’d love to hear it.

Why Seasoning Matters So Much

Let’s talk about that salt, pepper, and garlic powder. This mix is your flavor base. It makes the pork taste good from the very first bite.

Rub it on generously. Don’t be shy! This step matters because it creates a tasty crust. The sauce comes later for sweetness. But this seasoning is the heart of the dish. Fun fact: The coarse salt sticks to the meat better than fine salt. It gives a little crunch!

A Little Trick from My Husband

My husband Sam taught me the two-zone grill method. He was so proud. You sear the meat over high heat first. This locks in the juices. I still laugh at how serious he looked explaining it.

Then you move it to the cooler side. You cover it with foil. This lets it cook through gently without burning. It’s like giving the pork a little oven inside the grill. Do you prefer direct heat or indirect heat for grilling?

The Magic of Letting It Rest

This is the hardest step. You must let the meat rest after cooking. Take it off the grill. Leave it alone for ten whole minutes. I know, it’s tempting to cut right in!

But this matters. All those good juices inside need to settle. If you cut too soon, the juice runs onto the plate. The meat gets dry. Waiting makes it tender and moist. It’s a lesson in patience that tastes so good.

Sharing the Meal

Finally, we shred the pork. It’s ready for sandwiches, tacos, or just a big plate. Doesn’t that smell amazing? The sweet sauce and smoky meat make everyone gather round.

Food tastes better when shared. That’s the real secret. This recipe makes plenty to feed a crowd. What will you serve yours with? Tell me your favorite side dish. Mine is buttery corn on the cob.

Ingredients:

Ingredient	Amount	Notes
Pork tenderloins	2
BBQ sauce		For basting and serving
Coarse sea salt	2 teaspoons
Fresh cracked pepper	1 teaspoon
Garlic powder	1 teaspoon

My Favorite Summer Grill Trick

Hello, my dear. Come sit at the table. Let’s talk about grilling. I love the smell of a summer grill. It reminds me of my grandkids running in the yard. Pork tenderloin is my secret for a quick, fancy meal. It’s so tender and cooks up fast. I still laugh at that time I used too much pepper. We all drank a lot of water that night! This recipe is simple and always a hit. Doesn’t that smell amazing? Let me show you how I do it.

• Step 1: First, get your two tenderloins. Pat them dry with a paper towel. Mix the salt, pepper, and garlic powder in a little bowl. Rub that mix all over the pork. Be generous! This gives it a wonderful crust. (My hard-learned tip: Patting the meat dry helps the seasoning stick much better.)
• Step 2: Now, heat your grill nice and hot. Sear the pork on all sides. You want pretty grill marks. Then, move them to a foil-covered pan on the cooler side. Turn one side of the grill to low. Cook for about 20 minutes. Use a meat thermometer. It should read 145 degrees. Why do we move it to a cooler spot? Share below!
• Step 3: This is the fun part. Brush a good layer of BBQ sauce all over the pork. Turn the grill off. Close the lid and walk away for just 3 minutes. This lets the sauce get all sticky and sweet. It makes the whole backyard smell like a picnic.
• Step 4: Please, do not skip this step. Take the pork off the grill. Let it rest on a cutting board for 10 minutes. This keeps all the yummy juices inside. If you cut it right away, the juice runs out. Then the meat gets dry. We don’t want that!
• Step 5: Finally, take two forks and shred the meat. It will be so tender. Pile it high on a big platter. I love to see everyone’s faces when I bring it to the table. It feels like a celebration, even on a Tuesday.

Cook Time: 20–25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Grilling

Three Tasty Twists to Try

This recipe is like a plain canvas. You can paint it with so many flavors. My family loves when I change it up. Here are three of our favorite ways to play with it. They are all so simple.

• Sweet & Smoky: Use a honey-chipotle BBQ sauce. Add a pinch of smoked paprika to the rub.
• Garden Herb: Skip the BBQ sauce. After shredding, toss the pork with fresh chopped rosemary and a squeeze of lemon.
• Apple Cider Twist: Brush the pork with apple butter instead of BBQ sauce in the last step. It tastes like fall.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, what to serve with this lovely pork? I think about colors and crunch. A big green salad is always perfect. Buttery corn on the cob is a must in summer. For something fun, serve the shredded pork on soft potato rolls. Let everyone make their own little sandwich.

For drinks, I have two ideas. A cold glass of lemonade with mint is so refreshing. For the grown-ups, a pale ale beer pairs nicely with the smoky flavor. It cuts through the richness. Which would you choose tonight?

Keeping Your Grilled Pork Tenderloin Tasty Later

Let’s talk about keeping your pork delicious for days. First, let it cool completely. Then, slice or shred it. Store it in a sealed container in the fridge for up to four days. You can also freeze it for three months. Use a freezer bag and press out all the air.

I once froze a whole tenderloin without wrapping it well. It got freezer burn! Now I wrap it tightly. Batch cooking this recipe is a smart idea. Make a double batch on Sunday. You’ll have ready-made protein for quick meals all week. This saves you time and reduces stress on busy nights.

To reheat, add a splash of broth or water to a pan. Warm the pork gently over medium-low heat. This keeps it from drying out. Storing food well means less waste and more easy dinners. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Grilling Hiccups

Grilling can be tricky, but don’t worry. First, if your pork is dry, you likely overcooked it. Use a simple meat thermometer. Cook only until it reaches 145 degrees. This ensures it stays juicy and safe to eat.

Second, if the outside burns before the inside cooks, your grill is too hot. I remember when I seared mine on high heat the whole time. It was charred! Always move the pork to indirect heat after searing. This lets it cook through gently.

Third, if your seasoning tastes bland, be more generous. Coarse salt and fresh pepper make a big difference. Getting these steps right builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, if you use a gluten-free BBQ sauce. Always check the sauce label.

Q: Can I make it ahead? A: Absolutely! Season the pork a day early. Keep it covered in the fridge. This makes the flavor even better.

Q: What if I don’t have garlic powder? A: You can use a teaspoon of minced fresh garlic instead. Rub it right onto the meat.

Q: Can I double the recipe? A: Of course! Just make sure your grill has enough space. Don’t crowd the pork.

Q: Any optional tips? A: Letting the meat rest is key. Those ten minutes let the juices settle back in. Fun fact: This resting trick works for almost any meat you cook! Which tip will you try first?

From My Kitchen to Yours

I hope you love this simple, tasty recipe. It reminds me of summer evenings with my family. The smell of the grill brings everyone to the table. I would love to see your version of this meal.

Your photos and stories make my day. Please share them with our cooking community. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I can’t wait to see what you create.

Happy cooking!
—Anna Whitmore.