When you grill a pork tenderloin instead of bake it, you still get the flavor and moistness but the bonus is the extra char-crispiness that coats the outside of the tenderloin. Using the 7-6-5 method to grill pork tenderloin is a no-fail method that you’ll come back to over and over again.
Before Rachel and I even started Thriving Home, I have been baking this amazing pork tenderloin recipe. I’ve tried out a few others but always come back to this seasoned rub. I love it. My family loves it and it makes a great make-ahead freezer meal.
I didn’t think it could get much better, that was until we grilled the pork tenderloin instead of baking it.
OH MY GOODNESS. I don’t know what an open flame does to this hunk of meat but good things happen. When you grill a pork tenderloin instead of bake it, you still get the flavor and moistness but the bonus is the extra char-crispiness that coats the outside of the tenderloin.
We won’t go back to baking. We just won’t.
Especially after I learned about the 7-6-5 method of grilling pork tenderloin.
What is this 7-6-5 method you speak of, Polly? Let me tell you. It is genius. Well not really. It’s quite simple.
How to Grill Pork Tenderloin Using the 7-6-5 Method:
Simply preheat the grill to 450 degrees.
Place your seasoned tenderloin on the grill and let it sizzle with the lid shut for 7 minutes.
Flip.
Shut the lid and then let it grill for 6 more minutes.
Now turn the heat off, and leave the lid closed for 5 minutes.
(Safety Note: According to the USDA, the pork tenderloin needs to reach 145 degrees internally to be safe to eat. So we recommend using a meat thermometer inserted at the thickest part at this point to check that it’s 145 or just slightly under, as it will carry-over cook while resting.)
Remove tenderloin from heat and let rest for 7-8 minutes before slicing.
Done.
Eat.
Salivate.
Enjoy.
And share this post with others who might benefit from a little 7-6-5 in their lives.
Don’t forget to pin this to your Pinterest food boards! People need to know that grilling a pork tenderloin is easy peasy.
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A GREAT tip on how to grill pork tenderloin. You’ll never go back to baking it after you try the 7-6-5 method. This seasoning method produces a super flavorful tenderloin, too.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried thyme
- 1 teaspoon salt
- 1¼ pounds pork tenderloin (Here’s where we get meat that we trust)
- 1 tablespoon olive oil
Instructions
Make It Now:
- Preheat the grill to 450°F degrees.
- Combine the garlic powder, dried oregano, ground cumin, ground coriander, dried thyme, and salt in a small bowl. Then, rub the seasoning in on all sides of the pork tenderloin.
- Place your seasoned tenderloin on the grill and let it sizzle with the lid shut for 7 minutes.
- Flip and shut the lid. Then, let it cook for 5-6 more minutes.
- Now turn the heat off, and leave the lid closed for 4-5 minutes. Tip: According to the USDA, the pork tenderloin needs to reach 145 degrees internally to be safe to eat. So we recommend using a meat thermometer inserted at the thickest part at this point to check that it’s 140-145°F, as it will carry-over cook while resting.
- Remove tenderloin from heat and let rest for 7-8 minutes before slicing.
Freeze For Later: Follow step 2. Seal the seasoned pork in a gallon-sized freezer bag. Squeeze out any excess air, seal, and freeze.
Prepare From Frozen: Thaw completely (use one of these safe thawing methods). Grill according to recipe directions.
Looking for some side dish idea to go with our grilled pork tenderloin? Here are a few!
The Best Way to Grill Corn on the Cob
I found the 7-6-5 method cooked my pork tenderloin too long. It ended up being extremely dry. Maybe my grill was too hot, but the internal temperature was 135 degrees when I took it off the grill. I covered it with foil and let it rest for 5 minutes. It was not pink. I like mine a little pink and juicy. I’ll try 6-5-4 the next time.
Thanks for the tip, Janet! Very good point. The safe internal temp for pork is 145°F, so I think it’s a great idea to test it with a meat thermometer and take it off about 5 degrees early. My guess is that it depends on the size of your pork tenderloin for timing, but I’m a big fan of trusting the thermometer and not always the timing.
Just a suggestion… I would edit this recipe to specify closing the lid during all of the cooking time. Maybe its obvious to some, but I often am left wondering in grill recipes whether to leave the lid open or closed. My husband constantly complains about this! Great recipe, though.
Good idea, thanks!
Will this work for 3 or 4 tenderloins at a time?
I don’t see why it wouldn’t work to roast more than one at a time. I doubt that would affect the temperature at all. Good luck!
Hello Polly,
Oh what a wonderful recipe. Just what I was looking for. Will try it tomorrow. Hope I can get sweet potatoes here in Germany.
Hi! I found your recipe on Pinterest earlier in the week and was looking forward to making it tonight. Unfortunately it started to rain after the first few minutes and then our grill ran out of gas after the first 7 so I cook it the rest of the way in the oven! I followed your directions and my family loved it. Your seasoning recipe was awesome! Thanks
Oh no! At least the recipe is good either on the grill or in the oven. I usually end up making it in the oven anyway. Glad you liked it!
For the first 7 minutes and then the 6 minutes–am I leaving the lid open, or shutting it during those time frames? Hoping to try this out tonight since I forgot to start my favorite go-to crock pot recipe this morning! 😉
Close the lid. You want to keep the temperature high. Let us know how it works!
Hey Polly,
I’m anxious to try this, although I am having a hard time believing that is cooked through in less than 20 minutes. I too love the char from the BBQ so I’m going to try this tonight.
Thanks!
Sue
20 minutes will do it if your grill is hot enough (450). Don’t cook it more than that or it will dry out! Hope you got a chance to try it. Let us know!
How many pounds would you say this tenderloin is? Approximate diameter of the meat? I have one that’s about 2 lbs and about 4 inches in diameter. Is this about the same size?
That sounds about right. You could always use a meat thermometer and cook it until the internal temperature is 145 degrees F. With different cuts being different sizes, that is the most accurate way to make sure it is cooked enough.