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Grilled Pork Tenderloin

This grilled pork tenderloin is cooked over indirect heat and basted with BBQ sauce. It's always tender, juicy, and flavorful — my family loves it when I cook pork this way!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine south american
Servings 8 people
Calories 1219.6 kcal

Equipment

  • 1 Outdoor Grill
  • 1 Small Bowl For basting sauce
  • 1 Instant-Read Thermometer Crucial for accurate doneness
  • 1 Tongs For safely turning the pork on the grill
  • 1 Cutting Board and Chef's Knife For resting and slicing the pork

Ingredients
  

Main

  • 2 1-pound pork tenderloins
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup BBQ sauce divided

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
  • Season pork tenderloins with garlic powder, salt, and pepper. Place 1/2 of the BBQ sauce into a small bowl for basting; set aside remaining BBQ sauce for serving. Dotdash Meredith Food Studios
  • Cook pork on the preheated grill over indirect heat for 30 minutes. Dotdash Meredith Food Studios
  • Brush pork with BBQ sauce, turn, and brush again, using all sauce in the small bowl. Continue cooking until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 15 more minutes. Let pork rest for 10 minutes. Dotdash Meredith Food Studios
  • Slice pork and serve with reserved BBQ sauce. Dotdash Meredith Food Studios

Notes

Pork tenderloin is lean and prone to drying out; achieving the target internal temperature of 145°F (63°C) is paramount. Always use an instant-read thermometer for precision. Allowing the pork to rest for 10 minutes after grilling is non-negotiable; this allows the juices to redistribute, ensuring a tender and succulent result. For enhanced flavor, consider applying a dry rub an hour before grilling, or even marinating the tenderloins for a few hours. When basting with BBQ sauce, especially those high in sugar, keep a close eye on the pork to prevent charring. Indirect heat is key to cooking the pork evenly without burning the exterior while developing a beautiful crust.