Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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How to Grill Pork Tenderloin

A surefire way to fire up perfect skirt steaks every time.

Let's get grilling


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.


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.


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.


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.


Let the tenderloin rest under tinfoil for 10 minutes on a cutting board.


Slice into medallions and serve.

Cooking for 4 people


  • pork tenderloin
    2 lb.
  • oil
  • salt
  • pepper
  • optional: your favorite marinade

For safe meat preparation, reference the USDA website.

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