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.

Brine the pork chops prior to grilling to help them retain moisture. These grilled pork chops are brined in pickle juice, which makes them extra tender and juicy. The vinegar in pickle juice helps break down the proteins prior to cooking, so they don't become tough.

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.

Don't cook pork tenderloin straight from the fridge.

Instead of cooking pork tenderloin straight from the fridge, let it sit at room temperature for about 30 minutes before you get started. Giving the meat a chance to warm up will ensure more even cooking.

Add a little liquid. We deglaze the searing pan with some beef stock and add this to the roasting pan. It adds a fantastic flavor and helps keep the tenderloin juicy. Pour a little apple cider vinegar over the pork.

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.

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.

Pre-heat oven to 325F (165C). Bake pork tenderloin in the oven UNCOVERED for approximately 20-25 MINUTES *PER POUND* (44-55 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Once you have scored the skin (or taken the already-scored roast from the packaging) place your roast skin side up on a rack in the sink. Pour a cup or more of boiling water over the skin. This will shrink the rind, allowing the incisions to open and enabling the heat, salt, and oil to penetrate deeper.

Pat the pork chops dry with paper towels, season both sides with salt, pepper and a spice rub if you'd like, then brush them with oil. Sear the chops on the hot side of the grill and let them cook until they easily release without sticking, about 4 minutes. Flip and cook on the other side 4 minutes more.

Why is my grilled pork dry? ›

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.

Constant exposure to the very hot skillet cooked the tenderloin unevenly, resulting in a dry and tough exterior with just the very center of the tenderloin cooked perfectly.

Silver skin, named for its silver-white color, is a thin membrane of connective tissue found on pork tenderloin. It doesn't dissolve when cooked, so when it's not removed it adds a tough and chewy texture.

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

Pork tenderloin is a great cut for the grill. A small pork roast, this piece of meat it amazingly tender if cooked right: that method is a hot sear over direct heat, then a slow finish over indirect heat. This process is going to give you a tender, juicy tenderloin with a crusty, wonderful surface.