Grilled Pork Tenderloin
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This Grilled Pork Tenderloin with a seasoned rub couldn’t be easier or tastier. We’ll walk you through the simple 7-6-5 grilling method for yielding a perfectly crispy exterior and moist interior.
Or try our Oven Roasted Pork Tenderloin or Air Fryer Pork Tenderloin for two other delicious options.
Reasons You’ll Love Grilled Pork Tenderloin
- It’s SO easy. With just a few simple ingredients, any type of cook can make this recipe.
- It’s freezer friendly. More on this below but this recipe is a great one to double and freeze. Like most of our freezer meals, it’s prepped right up until cooking. That way you simply thaw it before cooking so it tastes fresh.
- Grilling it brings out more flavor. While baked pork tenderloin is delicious on its own, something about the open flame makes magical things happen. Once you grill it, you won’t go back!
- It’s kid-friendly. If your kids will eat meat (some don’t because of texture), they will likely like this.
- It’s very affordable. People often overlook how cheap pork tenderloin is!
- It’s healthy! Pork tenderloin is a lean cut of meat and a great source of lean protein.
How Long to Grill Using the 7-6-5 Method
Anyone can cook pork tenderloin this way by following these step-by-step directions. While this timing has served me well over the years, every pork tenderloin is a touch different.
Let the meat thermometer be your guide on when it’s fully done.
- 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.
- Remove tenderloin from heat and let rest for 7-8 minutes before slicing.
Safety Note:
According to the USDA, the pork tenderloin needs to reach 145 degrees internally to be safe to eat.
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.
Can You Freeze Pork Tenderloin?
Yes! It takes almost no extra time to double this recipe and freeze one for later.
Freeze For Later: Place the seasoned pork tenderloin in a gallon-sized freezer bag, squeeze out the air and seal tightly, and freeze for up to 3 months.
Prepare From Frozen: Thaw the meal using one of these safe thawing methods. Then, roast in the oven or grill according to recipe directions, making absolutely sure to cook until it reaches the USDA’s recommendation of a safe internal temperature (145° F).
FAQs
Pork tenderloin is a long, narrow, boneless cut of meat. Pork loin is wider and flatter and can be purchased boneless or bone-in. They are two different cuts of meat that cannot be used interchangeably because they won’t cook at the same rate.
You bet! We’ve written recipes for other cooking methods.
Oven Instructions: Use our popular Oven Roasted Pork Tenderloin recipe.
Air Fryer Instructions: Use our popular Air Fryer Pork Tenderloin recipe.
It’s important to not overcook pork, like most of us have done over the years. Otherwise, you’ll end up with a dry, tough dinner. Yuck!
Several years ago, the USDA lowered their safe cooking temperature recommendation for pork, which means we don’t have to overcook it anymore! Pork tenderloin is done at 145°F, so be sure to use an internal meat thermometer to get it just right.
Side Dish Ideas for Pork Tenderloin
Similar Recipes to Try
- Air Fryer Pork Tenderloin
- Hawaiian Pork Tenderloin – oven roasted or grilled
- Oven Roasted Pork Tenderloin – with a seasoned rub
- Oven Baked Boneless Pork Chops – super easy
- Easy Pan-Seared Pork Chops – only 4 main ingredients
- Slow Cooker Pork Loin with Maple Glaze
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Grilled Pork Tenderloin (7-6-5 Method)
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
- 1/2 teaspoon ground thyme
- 1 teaspoon salt
- 1 1/4 pounds pork tenderloin
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Preheat the grill to 450°F degrees.
- Combine the garlic powder, dried oregano, ground cumin, ground coriander, ground thyme, and salt in a small bowl. Rub the seasoning on all sides of the pork tenderloin (just until it’s covered; you won’t use all the seasoning), pressing so the seasoning adheres. Tip: Place remaining seasoning in an air-tight container to use on chicken or pork in the future.
- 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/Tips
- Sodium Note: Some pork tenderloin is injected with additives, including sodium. Always read the ingredients and look for one without any additives. If yours does have sodium in it, I would significantly reduce the salt in this recipe.
- You want want to try our Air Fryer Pork Tenderloin or Oven Roasted Pork Tenderloin methods instead.
- 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.
The absolute best recipe for grilled pork tenderloin – always perfect!!!!!
So glad you love it. Thank you for leaving a review!
Easiest and best every time grilled pork tenderloin recipe. My family begs for it !
That’s so great to hear Mary! Thank you for the review.
Made this many times…. Fool proof as long as you bare in mind size of loin.
It’s my go to.
Thanks for taking the time to leave a review!
Awesome!!
You’re easy directions made an A-1 delicious pork tenderloin👍🏻 A definite keeper!
Awesome to hear that! Thanks, Hedy.
I tried your foolproof method tonight and was very disappointed as my meat was 118 degrees after I completed all steps. People trust your recipes and I am so disappointed and wondering what went wrong.
I’m sorry you didn’t have luck, Anne. Did you use a 1.25 pork tenderloin (not pork loin)? Usually the 7-6-5 method can actually overcook a pork tenderloin that size…so that’s why we give a variation of times in the recipe. I’m not sure what went wrong, but we haven’t had that happen before with that size of tenderloin. Sorry!
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.