Juicy, delicious and so tender that it’s practically melting in your mouth.
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During the summer months, there’s nothing like grilling up a juicy piece of meat. With so many options to choose from, one of my favorites is pork tenderloin. It doesn’t have much fat and doesn’t take too long to cook. This makes pork tenderloin one of the healthier cuts of meat. Yet, it comes out so juicy that it’s practically melting in your mouth.
Another thing I like about pork tenderloin is that it has a great natural taste. It doesn’t take a lot of seasoning and spices to bring out the taste of the pork. This means there isn’t a ton of prep work for BBQ pork tenderloin other than just firing up the grill. That makes this recipe the perfect combination of simple and delicious, perfect for summertime barbecues.
Is BBQ Pork Tenderloin Healthy?
Compared to other cuts of meat, pork tenderloin should be considered lean and healthy. There is roughly 1 gram of fat for every 1 ounce of meat, so the fat in this recipe is quite limited. Also, since you’re grilling the tenderloin without a lot of sauces and seasonings, the calorie count is low too. Don’t forget that pork tenderloin is also an excellent source of protein, so there are health benefits to this recipe beyond it being low in fat and calories.
The Marinade is Up to You
While marinating BBQ pork tenderloin for a long time isn’t a requirement for a great meal, it’s something to consider. Allowing the meat to marinate for a few hours will only make it that much more juicy and flavorful. For some people, a little salt, pepper, garlic, and steak rub will be enough. But I always like to play around with different flavors. Consider adding ground mustard, smoked paprika, cayenne, and cumin to the rub or marinade. I wouldn’t recommend adding all of them, but one or two can give it a flavor boost.
INGREDIENTS
- 1 1/2 lb pork tenderloin, trimmed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon steak rub
INSTRUCTIONS
Preheat
Set up the grill for direct and indirect heat.
Grill
Season and grill pork on direct heat, then flip.
Finish
Move to indirect heat until the proper temperature.
Rest
Let pork rest before slicing.
Devour!
FAQs & Tips
If there are leftovers of pork tenderloin, wrap them in foil or place them in an airtight container. In the fridge, the leftovers should stay good for 3 or 4 days.
The most important thing is to follow the recipe’s instructions for cooking in direct and indirect heat. It can also help to marinate the meat before cooking.
Serving Suggestions
A fine piece of meat like pork tenderloin deserves a great side dish or two. Often, I like to keep things simple with Cilantro Lime Cauliflower Rice. Other times, I prefer a green vegetable such as Air Fryer Asparagus as my preferred side dish. Of course, if you’re going to cook BBQ pork tenderloin for a genuine barbecue, you may want to consider making Loaded Potato Salad or Apple Coleslaw as the main side dish.
If this recipe has inspired you to try out some more pork recipes, there is this Baked Pork Tenderloin, which also produces a tender piece of meat. It’s also possible to make Crock-Pot Pork Tenderloin if you have a few hours to let it cook slowly, or take a look at one of my new favorites: Smoked Pork Tenderloin, which is another great option during summer barbecues.
Ingredients
- 1 1/2 lb pork tenderloin trimmed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon steak rub
Instructions
- Preheat your grill on high until it reaches a temperature between 450-500 degrees F. Set up two heat zones: a direct heat side and an indirect heat side.
- Brush the pork tenderloin with olive oil and season with salt, pepper, garlic powder, and steak rub. Place the pork on the direct heat side of the grill and cook for 1.5 minutes on each of the four sides, keeping the lid closed between flips.
- Transfer the pork tenderloin to the indirect heat side of the grill. Continue grilling for 4 minutes on each of the two larger sides, or until an internal temperature of 145 degrees F is reached.
- Remove the pork from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute for optimal tenderness.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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