How to: grilled pork tenderloin

Not to be confused with pork loin, the pork tenderloin is a griller’s dream — affordable, easy, and a surefire crowd-pleaser. You can grill boneless or bone-in tenderloin with minimal seasoning, but the real magic happens when you pair it with your favorite marinade or sauce.

1. 1

   Marinate and chill.

   Marinate and chill.
   Marinating is an optional step, best done the night before grilling. Place the tenderloin and your favorite marinade in a quart-size Glad^® Food Storage Bag. Marinate in the refrigerator for at least 2 hours or overnight if time allows.
2. 2

   Fire up the grill.

   Fire up the grill.
   Build a fire (wood or a combination of Kingsford^® Charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty.
3. 3

   Start cooking.

   Start cooking.
4. If you’re marinating, remove the pork tenderloin from the bag and discard excess marinade. If not, simply rub the tenderloin with oil, then add salt and pepper to taste. When your cooker reaches 250°F, place the tenderloins on the void side of the grill and close the lid.
5. 4

   Grill until done.

   Grill until done.
6. During grilling, you can spritz the pork tenderloin with an apple cider vinegar and water solution to help maintain moisture. For pork tenderloin, the ideal internal temperature is 145°F.
7. 5

   Wrap and rest.

   Wrap and rest.
   Let the tenderloin rest under tinfoil for 10 minutes on a cutting board.
8. 5

   Serve and enjoy.

   Serve and enjoy.
9. Slice into medallions and serve.