How to Grill Pork Tenderloin

Learn the exact technique to make perfectly cooked pork tenderloin on the grill, then make it a complete meal with a pearl couscous salad with tomatoes and feta cheese.

Best Grilled Pork Tenderloin

I associate summer dinners with grilled pork tenderloin. This easy protein is on my family’s menu once a week, if not twice.

I’ve grilled pork tenderloin hundreds of times. I’ve marinated it, rubbed it with spices, cooked it hot and fast and low and slow, over direct heat and indirect heat, and every other which way you can do it. I’ve made it for weeknight dinners, sandwiches for lunch, and special occasions.

Today, I’m sharing everything I know about the very BEST way to make pork tenderloin on the grill, as well as how to pair the perfectly cooked meat with a simple side dish with pearl couscous, blistered tomatoes, and big cubes of feta cheese, so you have a complete meal.

What is pork tenderloin?

Pork tenderloin is a long, thin cut of meat from the muscle that runs along the back of the pig. It is one of the most tender cuts of pork, as well as one of the leanest. It’s mild flavor readily absorbs marinades and rubs, and it cooks quickly compared to tougher cuts. It’s one of our weeknight go-to’s!

Best Grilled Pork Tenderloin Ingredients

• pork tenderloin – the star of the show! The mild flavor of this meat is a great canvas for seasonings and pairs well with just about any side dish.
• pearl couscous – we’ll be making a tomato and couscous salad to go along with the pork tenderloin. The chewy texture of pearl couscous stands up well to a meaty side dish.
• olive oil – for making a dressing for the salad as well as coating the pork so it doesn’t stick to the grill.
• lemon juice – makes for a bright and acidic dressing for the salad.
• Italian seasoning – used to season both the pork and the salad.
• salt and pepper – essential for making both the pork and the salad taste their best.
• tomatoes – we’ll be using a half batch of my Blistered Tomatoes recipe to add sweetness and vibrant color to the couscous salad. You can make these up to 3 days in advance and store them in the fridge, to make this dinner come together faster. If you’d prefer not to blister the tomatoes first, you can simple use fresh halved grape tomatoes.
• feta cheese – buy a whole block of this tangy, salty cheese so you can cut it into luxurious cubes for the couscous salad. It’s so much better than the pre-crumbled stuff!
• basil – adds a fresh, aromatic finish to the salad.

How to Grill Pork Tenderloin

1. COUSCOUS. Prepare the couscous according to package directions. While it cooks, whisk together some olive oil, lemon juice, Italian seasoning, salt and pepper in a large bowl until smooth. Add the cooked couscous, blistered tomatoes and feta to the dressing and toss together. Let this sit at room temperature while you prepare the pork.

2. SEASONING. Drizzle the pork tenderloin with oil and rub all over with Italian seasoning, salt and pepper.

3. GRILL. Transfer the pork to a hot grill and cook until it is cooked through, turning occasionally. Remove the pork from the grill, cover it with foil and let stand 10 minutes before slicing.

4. FINISH. Fold the basil into the couscous mixture, then slice and serve the pork with the couscous.

How long to grill pork tenderloin?

Exact timing will depend on the thickness of your tenderloin and the heat of your grill, but for direct grilling over medium heat, a good estimate is 14 to 16 minutes.

Grilled Pork Tenderloin Temp

Remove pork tenderloin from the grill when it reaches an internal temperature of 140 degrees F. Transfer it to a cutting board and let it rest loosely tented in foil for 10 minutes. The temperature will continue to rise to about 145 degrees as it rests, and it will be perfectly cooked by the time you slice it.

How to serve this Pork Tenderloin Grill Recipe

This grilled pork tenderloin recipe with couscous and tomato salad is designed to be an entire meal. If you’d like to add garlic bread or easy yeast rolls, you’ll get no complaints from me.

If you’d like to add additional vegetables (because after all, tomatoes are technically a fruit!), I recommend balsamic asparagus or grilled zucchini.

Grilled Pork Tenderloin Recipe storage

If you have leftovers, transfer the salad and pork to separate storage containers and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with their lids and keep up to 3 days. 

You can eat the leftovers cold, gently reheat them, or repurpose the pork into a leftover pork tenderloin sandwich.

Pork Tenderloin Grilled FAQs