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 (here’s the story if you’re curious), 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 a 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.
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 I get meat that I trust)
- 1 tablespoon olive oil
Instructions
- 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.
Notes
Freezer Meal Instructions:
To Freeze:
If you plan to freeze this recipe, season and then seal the pork in a freezer gallon bag. Freeze for up to 3 months.
To Prepare:
When you’re ready to cook it, thaw in the fridge for about 24 hours. Then, grill according to recipe directions, making absolutely sure to cook until it reaches the USDA’s recommendation of a safe internal temperature (145 degrees F). – See more at: https://thrivinghomeblog.com/2014/04/pork-tenderloin-with-seasoned-rub/#sthash.yYgRShVp.dpuf
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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.