Juicy Grilled Pork Tenderloin Recipe with Garlic Herb Rub

Here is the best grilled pork tenderloin recipe: the tenderloins are dry-rubbed in smoky spices, marinated in a sweet BBQ-soy blend, then grilled to juicy perfection. This straightforward method yields tender, flavorful pork every time.

BEST Grilled Pork Tenderloin on the Internet

This grilled pork tenderloin method combines a dry rub and a short, simple marinade so the flavor penetrates the meat while the grill locks in juiciness. It’s an affordable, family-friendly dinner that’s quick to prepare and impressive to serve.

What Is Pork Tenderloin?

Pork tenderloin is a lean, tender cut taken from the rear of the loin. It’s naturally mild in flavor and benefits from both a seasoning rub and a brief marinade to enhance taste and moisture.

Note: pork tenderloin is often sold as two 1-lb tenderloins in a single package — perfect for this recipe.

3 Steps to Grilled Pork Tenderloin

1. Rub – the dry rub provides the flavor foundation. Don’t be shy: the seasoning should coat the meat well.
2. Marinate – a short marinade (at least 2 hours; overnight is best) infuses sweet and savory notes without overpowering the pork.
3. Grill – sear over high direct heat, then finish over lower heat to cook through while retaining juiciness.

Grilled Pork Tenderloin Rub

A dry rub brings smoky, savory warmth to the pork. Use these spices and adjust quantities to taste:

• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne (optional, for heat)
• 2 teaspoons garlic powder
• ¼ teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1½ teaspoons coarse salt

Grilled Pork Tenderloin Marinade

A simple three-ingredient marinade adds a glossy, tangy-sweet finish. Whisk these together and pour over the rubbed tenderloins:

• 1 tablespoon minced garlic
• ¾ cup BBQ sauce (your favorite)
• ¼ cup soy sauce or tamari

How to Grill Pork Tenderloin

To get a charred exterior with a juicy interior, use a two-stage grilling method: a quick high-heat sear, then a lower-temperature finish.

1. Preheat your grill to 450°F–500°F (high). Sear the pork directly over the heat for about 2 minutes per side to develop grill marks.
2. Lower the heat: reduce half the burners to low (or shift the pork to an indirect heat zone). The grill should settle around 400°F.
3. Finish cooking: grill for another ~12 minutes total, flipping halfway, until the internal temperature reaches at least 145°F. Remove and rest for 5 minutes before slicing.

Pro tip: the pork will continue to rise a few degrees as it rests. Use a meat thermometer for reliable doneness and avoid overcooking.

Gas Grill vs. Charcoal Grill

Either grill type works. A gas grill makes temperature control easier and heats quickly. Charcoal adds a deeper smoky flavor for fans of that classic grill aroma.

Can I Bake This Instead?

Yes. Sear the tenderloin in a hot cast-iron skillet for color, then roast in a 400°F oven for about 6 minutes, flip, then 6–10 more minutes until the internal temperature reaches 145°F. Let rest before slicing.

What to Serve With Grilled Pork Tenderloin

Pair the pork with hearty, seasonal sides. Popular choices include roasted or grilled potatoes, grilled or roasted carrots (pictured), asparagus, and corn. Simple green salads or a light grain like farro also complement the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat: microwave on high for 60–90 seconds, or gently rewarm slices in a skillet over low heat to preserve moisture.

Recipe: Super Juicy Grilled Pork Tenderloin

Season with the dry rub, marinate in BBQ-soy mixture, then grill for beautiful char and a juicy interior.

Ingredients (serves 6)

• 2 lbs pork tenderloin (typically two 1-lb tenderloins)
• Dry Rub:
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • 2 teaspoons garlic powder
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1.5 teaspoons coarse salt
• Marinade:
  • 1 tablespoon minced garlic
  • ¾ cup BBQ sauce
  • ¼ cup soy sauce or tamari
• Optional grilled carrots: 2 lb carrots (peeled), 2 tbsp olive oil, ¼ tsp salt, 1 tsp pepper, ¼ cup soy sauce.

Instructions

1. Pat the pork tenderloins dry with paper towels.
2. Combine dry rub ingredients in a small bowl. Rub the spice mixture over all sides of both tenderloins, pressing it in by hand.
3. Whisk the marinade ingredients together. Place the rubbed tenderloins in a resealable bag or airtight container and pour the marinade over them, ensuring they are fully coated. Refrigerate at least 2 hours or overnight.
4. Preheat your grill to high (450°F–500°F). Clean and oil the grates.
5. Sear the tenderloins over direct heat for about 2 minutes per side to create grill marks.
6. Move the pork to indirect heat (or turn half the burners to low), aiming for an overall grill temperature near 400°F. Continue to cook about 10–13 minutes more, flipping once, until the internal temperature reaches 145°F.
7. Remove from the grill and let rest for at least 5 minutes before slicing. Slice against the grain and serve with grilled carrots or your preferred sides.

Tips & Notes

• Cook time varies with thickness. If using a single 2-lb tenderloin, allow extra time for the center to reach 145°F.
• A meat thermometer is the most reliable way to avoid overcooking and ensure juicy results.