How to Grill A Pork Tenderloin: The 7-6-5 Method
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 roasting this amazing pork tenderloin recipe in the oven. 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 oven roasting 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 oven roasting. 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.
Video Tutorial: How to Grill Pork Tenderloin
Watch this quick video to see how it’s done…
Step-by-Step Instructions: How to Grill Pork Tenderloin Using the 7-6-5 Method
It’s so simple! Anyone can cook pork tenderloin this way following these step-by-step directions. We do suggest having a meat thermometer handy to make sure you don’t overcook your meat.
- Simply preheat the grill to 450°F 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 4-5 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.
How Long to Grill Pork Tenderloin
With our 7-6-5 method, you’ll grill and let your pork tenderloin rest inside a closed gas grill that’s been turned off for a total of 16-18 minutes.
Grilled Pork Tenderloin Temp
You’ll preheat your gas grill to 450°F. Then, you’ll follow our 7-6-5 method timing instructions in the recipe below until your pork is at least 145°F internally. We suggest using a meat thermometer to make sure you don’t overcook your pork loin.
Side Dishes to Go with Grilled Pork Tenderloin
Jane’s Grilled Peaches
The Best Way to Grill Corn on the Cob
Texas Caviar Dip
Done.
Eat.
Salivate.
Enjoy.
And share this post with others who might benefit from a little 7-6-5 in their lives.
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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)
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.
Notes
We get our meat from ButcherBox*. The pork is heritage-raised with no hormones or antibiotics and is absolutely delicious! We highly recommend this service to source DELICIOUS and HEALTHY meat–like grass-fed beef, organic chicken, wild salmon, and uncured bacon–and have used it for years ourselves. *Disclaimer: We are an affiliate of ButcherBox.
Absolutely love this recipe. It’s perfect any time. Any idea if this would work with a beef tenderloin?
★★★★★
Thanks for the feedback! We haven’t tested this with beef tenderloin, so I’m not sure.
Love this easy flavorful recipe. We make it 2-3 times every month. If the tenderloin is a little larger we’ll increase the time and do 7-7-7 or 8-7-6. We cook it on a Weber Propane BBQ @ 450° and it comes out perfect every time.
★★★★★
Thanks for your feedback and review! Really glad you like our recipe and use it regularly!
No mention of the use of the olive oil in the recipe. Assume it coats the meat, then the seasonings are applied. Also have found just a little more time than the 7-6-5 might be needed to keep the tenderloin from being too pink in the middle.
★★★★★
Thanks for your review. Actually, a little pink in the middle is fine. The pork is done when it registers 145°F internally, which means it will still be slightly pink. I hope that helps.
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.