Grilled Pork Tenderloin

Ingredients

• 1 (about 450–680 g; 1–1.5 lb)pork tenderloin
• 240 ml (1 cup)pineapple juice
• 15 ml (1 tablespoon)olive oil
• 2 tablespoonsbrown sugar
• 1 teaspoonchipotle chilli powder or ancho chilli powder (use less if sensitive to spice)
• 1 teaspoonsea salt or kosher salt
• ½ teaspoongarlic powder
• ½ teaspoononion powder
• ½ teaspoondried oregano
• ¼ teaspoonground black pepper

Instructions

1. 1

   Trim the pork

   Trim away excess fat and remove the silver skin from the tenderloin.

2. 2

   Marinate the pork

   Put the tenderloin and pineapple juice in a resealable bag. Press out excess air, seal the bag and refrigerate for 2 hours or overnight.

3. 3

   Take off the chill

   Remove the pork from the refrigerator 30 minutes to 1 hour before grilling and leave it on the worktop.

4. 4

   Mix the spice rub

   Combine the spice rub ingredients in a small bowl.

5. 5

   Pat the pork dry

   Take the tenderloin out of the bag and pat it dry with kitchen paper. Discard the marinade.

6. 6

   Season the tenderloin

   Rub or brush the pork with olive oil, then coat it with the spice rub, working the seasoning into the meat.

7. 7

   Heat a gas grill

   For a gas grill, clean and oil the grates, then heat the grill to medium-high, about 204°C (400°F).

8. 8

   Grill over gas

   Grill the tenderloin for about 8–10 minutes, turning it on all sides to brown evenly. Reduce the heat to medium, cover the grill and cook for about 5–6 minutes, checking a few times to prevent excessive charring. Continue until a meat thermometer inserted into the pork reads 63°C (145°F).

9. 9

   Rest and serve

   Take the pork off the grill and rest it under a loose tent of aluminium foil for 10 minutes before slicing and serving.

10. 10

    Set up charcoal

    For a charcoal grill, clean and oil the grates. Light enough charcoal to cover half the grill, filling a chimney three-quarters full. Once the coals are lit and coated with grey ash, pour them onto one side of the grill, leaving the other side empty for indirect heat. Replace the clean, oiled cooking grate, cover the grill and preheat for about 5 minutes.

11. 11

    Grill over charcoal

    Grill the tenderloin for about 8–10 minutes, turning it on all sides to brown evenly. Move it to the cooler, unlit side of the grill and cook over indirect heat for 6–7 minutes, covered and turning it a few times, until a meat thermometer reads 63°C (145°F).

12. 12

    Rest and serve

    Take the pork off the grill and rest it under a loose tent of aluminium foil for 10 minutes before slicing and serving.

What is grilled pork tenderloin?

Pork tenderloin is a lean, boneless cut from along the pig’s backbone, and grilling gives it a browned exterior while keeping the centre tender. This American-style version pairs a pineapple juice marinade with a sweet, savoury and gently smoky rub.

Pineapple juice brings fruity flavour to the marinade, while the rub adds a seasoned crust. Cooking over direct heat first and then gentler heat helps brown the outside without overcooking the middle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 94g protein, 7g carbs, 20g fat.

The tenderloin provides most of the protein, while the brown sugar and pineapple juice contribute carbohydrates; olive oil and the pork contribute fat. Pair a portion with plenty of vegetables and a suitable serving of potatoes or another starchy side for a balanced plate.

Marinating and seasoning

Pineapple juice: The recipe uses it as the tenderloin’s marinade. Refrigerate the pork for at least 2 hours, or overnight as directed, and discard the used marinade rather than using it as a sauce.

Spice rub: Brown sugar, chilli powder, garlic, onion, oregano, salt and pepper give the meat its sweet and savoury coating. Choose chipotle for a smoky kick or ancho for a milder chilli flavour, and reduce the amount if you are sensitive to heat.

Preparing the tenderloin

Silver skin: Trim away the thin, silvery membrane as well as any excess fat before marinating. Leaving the membrane on can make the cooked meat curl or feel chewy.

Surface: After marinating, pat the pork dry before adding the oil and rub. A dry surface is better placed to brown on the grill than one coated in excess liquid.

Managing the grill

Gas grill: Start over medium-high heat, around 204°C, to brown the tenderloin on all sides. Lower the heat to medium and cover the grill for the final 5–6 minutes, checking for charring.

Charcoal grill: Arrange the coals on one side to create direct and indirect heat zones. Brown the pork over the coals, then move it to the unlit side for the final 6–7 minutes of cooking.

Checking doneness

Thermometer: Check the thickest part of the tenderloin with a meat thermometer and remove it from the grill when it reaches 63°C. The recipe relies on this temperature rather than colour alone to guide cooking.

Rest: Leave the cooked pork under a loose foil tent for 10 minutes before slicing. This pause also gives you time to prepare the rest of the meal.

Serving the pork

Slices: Cut the rested tenderloin across the grain for tender, easy-to-eat pieces. Serve it warm, with any juices collected while resting.

On the side: Pair it with grilled vegetables, a crisp salad or potatoes for a fuller plate. A fresh, lightly dressed side also contrasts nicely with the sweet, smoky rub.

Recipe notes & tips

• Trim away the silver skin before marinating so it does not toughen or pull the tenderloin out of shape.
• Keep the pork refrigerated during its 2-hour or overnight marinade.
• Pat the tenderloin thoroughly dry after removing it from the marinade.
• Oil the clean grill grates to help reduce sticking.
• Turn the tenderloin on all sides during the initial grilling so it browns evenly.
• Use a meat thermometer to check for 63°C in the thickest part.

Variations

• Milder rub: Use ancho chilli powder and reduce the amount to suit your preference.
• Smokier rub: Choose chipotle chilli powder for a more pronounced smoky flavour.
• Herb change: Swap the dried oregano for another dried herb you enjoy.
• Charcoal method: Use a two-zone fire to brown the pork over the coals before finishing it over indirect heat.
• Serving idea: Add grilled vegetables or a crisp salad alongside the sliced tenderloin.

Common mistakes to avoid

• Leaving on the silver skin: Trim it before marinating so it does not make the meat chewy.
• Using wet pork on the grill: Pat the tenderloin dry after marinating to help it brown.
• Grilling over high heat throughout: Lower the heat after browning to limit charring as the pork cooks through.
• Guessing doneness: Check the thickest part with a meat thermometer and follow the recipe’s 63°C target.
• Skipping the rest: Leave the pork under foil for 10 minutes before slicing.

How to store

Refrigerate leftover pork in a covered container within 2 hours of cooking and use within 3 days. Reheat gently until piping hot throughout, or serve cold in slices.

Frequently asked questions