Grilled Pork Tenderloin Recipe (+ Pro Tips & Tricks) (2024)

FAQs

How do you keep pork tenderloin from drying out on the grill? ›

Marinades work by breaking down the muscle fibers and connective tissue in meat which tenderizes it and also allows it to better retain moisture. For pork tenderloin, mix up your favorite marinade recipe and pour it over the meat and then let it hang out, covered, in the fridge for at least 4 hours or up to 24 hours.

An overnight soak in a brine or oil-based marinade is an excellent way to not only add moisture to pork chops, but to also amp up the flavor. To create a simple brine, combine 1/8 cup salt, 1/8 cup brown sugar, 2 cups water and fresh herbs and garlic then mix well until the salt and sugar have completely dissolved.

Pork tenderloin is also FAST. Unlike tougher cuts of pork that need low and slow cooking (like this Slow Cooker Pulled Pork), pork tenderloin does not become more tender the longer it cooks. Pork tenderloin cooks in 12 to 15 minutes on a gas grill or charcoal grill over medium heat (about 350 degrees F).

Preparing the pork loin

However, when it comes to making a juicy and flavorful loin roast, there are a few general guidelines you can follow: Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk.

Meat juices inside can not react when we cook cold meat. We need room temperature for a juicy and tender steak. If you want to cook a tasty, delicious pork tenderloin in your oven, keeping all the flavors, you need to take it out of the refrigerator one hour before.

Consider Brining. Soaking your pork in a brine before cooking can help it retain moisture during the cooking process. While a simple brine of water and salt will do the trick, you can also use the brining stage to impart extra flavor with sugar and seasonings.

If you're making something that cooks quickly directly over the flame like burgers or steaks, then yes, keep the lid open. If you are cooking a thick pork chop, barbecued chicken thighs or another item that requires a longer cooking time, you should use indirect heat and close the lid.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

How do you know when pork loin is done on the grill? ›

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Quite the opposite, actually! Pork tenderloin should be cooked quickly and then left to rest to ensure it stays tender. If you cook it too long, it will become tough and chewy.

Foil-wrapped pork tenderloin is a great way to prepare this cut of meat to lock in flavor and moisture. Pork loin may not be as apt to dry out, but covering your pan with foil while roasting helps the meat retain its juiciness.

You're overcooking them. Get an instant read thermometer. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming.