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Home Recipe Index Freezer Meals

Grilled Pork Tenderloin

★★★★★ 5 /5
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Polly Conner
By: Polly ConnerPosted: 1/22/23Updated: 2/9/23

This post may contain affiliate or sponsored links. Please read our disclosure policy.

When you grill a pork tenderloin instead of baking it, you still get the flavor and moistness but the bonus is the extra char-crispiness that coats the outside of the tenderloin.

Below you’ll see how long to grill a pork tenderloin as well as tips and a recipe to make it delicious!

Grilled pork tenderloin on a plate with salad

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.
Grilled pork tenderloin, sliced

Video Tutorial: How to Grill Pork Tenderloin

Watch this quick video to see how it’s done…

How Long to Grill a Pork Tenderloin: Use 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.

  1. Simply preheat the grill to 450°F degrees.
  2. Place your seasoned tenderloin on the grill and let it sizzle with the lid shut for 7 minutes.
  3. Flip.
  4. Shut the lid and then let it grill for 6 more minutes.
  5. Now turn the heat off, and leave the lid closed for 4-5 minutes.
  6. 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.

Grilled pork tenderloin on a plate with salad

Can You Freeze Pork Tenderloin?

Yes! It takes almost no extra time to double this recipe and freeze one for later.

After writing two freezer meal cookbooks and testing hundreds and hundreds of freezer meal recipes over 10+ years, we’ve narrowed down the best recipes and methods for making healthy freezer meals for your family.

Our freezer meal recipes and methods arewell-testedd and delicious and this pork tenderloin recipe is no different.

How to Freeze Pork Tenderloin

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).

Pork tenderloin in a freezer bag

What other ways can you cook a pork tenderloin?

Because pork tenderloin cooks so fast, it’s easy to dry out while using the slow cooker or Instant Pot.

If you don’t want to grill the pork tenderloin, we highly recommend roasting it in the oven using these instructions.

If you do want to use your slow cooker, this Slow Cooker Pork Loin with Maple Glaze would be a great option. Pork loins (vs pork tenderloins) are a wider cut and are usually covered with a thicker fat cap. They do much better in the crock pot and even in the Instant Pot than a leaner cut like a pork tenderloin.

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Side Dish Ideas for Pork Tenderloin

Here are some side dish ideas for pork tenderloin.

overhead shot of grillled peaches with balsamic drizzle

Jane’s Grilled Peaches

A great little trick that will help you grill flawless corn on the cob. In fact, we will grill corn no other way after using this method. While you could easily boil corn on the cob, grilling corn brings out a different, richer flavor and adds that yummy char to the outside of the corn.

How to Grill Corn on the Cob

5-Ingredient Coleslaw

roasted broccoli on a baking sheet

Oven Roasted Broccoli

See More Side Dish Ideas

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

★★★★★ 5 from 7 reviews

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.

Yield: 4–6 servings 1x
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
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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 (Here’s where we get meat that we trust)

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:

  1. Preheat the grill to 450°F degrees.
  2. Combine the garlic powder, dried oregano, ground cumin, ground coriander, ground thyme, and salt in a small bowl. Then, rub the seasoning in on all sides of the pork tenderloin.
  3. Place your seasoned tenderloin on the grill and let it sizzle with the lid shut for 7 minutes.
  4. Flip and shut the lid. Then, let it cook for 5-6 more minutes.
  5. 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.
  6. 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

  • 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. 
© Author: Polly Conner
Cuisine: American Method: Grilling

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Want More Grilling Recipes?

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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. AvatarLadyoftheLake says

    Posted on 12/1/20 at 9:14 pm

    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.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 12/3/20 at 10:23 am

      Thanks for your feedback and review! Really glad you like our recipe and use it regularly!

      Reply
  2. AvatarRonald H Hoffman says

    Posted on 11/29/20 at 2:32 pm

    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.

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 11/29/20 at 4:31 pm

      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.

      Reply
  3. AvatarJanet Oresick says

    Posted on 8/5/19 at 8:39 pm

    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.

    Reply
    • RachelRachel says

      Posted on 8/6/19 at 9:29 am

      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.

      Reply
  4. AvatarStephanie says

    Posted on 11/3/15 at 6:49 pm

    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.

    Reply
    • RachelRachel says

      Posted on 11/3/15 at 10:22 pm

      Good idea, thanks!

      Reply
  5. AvatarChris says

    Posted on 9/30/15 at 3:40 pm

    Will this work for 3 or 4 tenderloins at a time?

    Reply
    • PollyPolly says

      Posted on 10/3/15 at 9:35 pm

      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!

      Reply
  6. AvatarSandra says

    Posted on 7/10/15 at 5:14 am

    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.

    Reply
  7. AvatarKim says

    Posted on 6/24/15 at 7:51 pm

    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

    Reply
    • PollyPolly says

      Posted on 6/24/15 at 8:33 pm

      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!

      Reply
  8. AvatarMel says

    Posted on 6/22/15 at 12:21 pm

    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! 😉

    Reply
    • PollyPolly says

      Posted on 6/22/15 at 12:28 pm

      Close the lid. You want to keep the temperature high. Let us know how it works!

      Reply
  9. Avatarsue says

    Posted on 6/21/15 at 10:21 am

    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

    Reply
    • PollyPolly says

      Posted on 6/21/15 at 8:37 pm

      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!

      Reply
  10. Avatarsarah says

    Posted on 3/28/15 at 8:13 pm

    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?

    Reply
    • PollyPolly says

      Posted on 3/28/15 at 10:00 pm

      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.

      Reply
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