WHY PORK TENDERLOIN
Pork tenderloin is one of the leanest and most tender cuts of pork. It cooks quickly, takes on flavor beautifully, and stays juicy when grilled the right way. With a hot sear and a little indirect heat, you’ll get a perfectly cooked tenderloin every time.
QUICK COOKING. LEAN.
FULL OF FLAVOR.
TENDERLOIN AT A GLANCE
CUT -
LEAN & TENDER
GRILL -
MEDIUM-HIGH
TARGET -
145°F
REST -
5 – 10 MIN
HOW TO GRILL PORK TENDERLOIN
1. TRIM & SEASON
Trim silver skin and excess fat. Season all over with salt, pepper, and your favorite spices.
2. SEAR OVER DIRECT HEAT
Grill over direct, high heat for 2–3 minutes per side until a deep golden-brown crust forms.
3. FINISH OVER INDIRECT HEAT
Move to indirect heat. Close the lid and cook until the internal temperature reaches 145°F.
4. REST, THEN SLICE
Transfer to a cutting board and rest 5–10 minutes. Slice across the grain and serve.
COOK TO TEMPERATURE
145° F
CHECK THE THICKEST PART WITH A MEAT THERMOMETER
tenderloin tips
DON'T OVERCOOK
Pull at 145°F for juicy, tender results every time.
TURN WITH TONGS
Use tongs to turn and move the tenderloin – don’t pierce it.
SLICE ACROSS GRAIN
This shortens the muscle fibers for maximum tenderness.
FLAVOR IT YOUR WAY
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