How to Grill Pork Tenderloin 
Pork tenderloin is often dry and bland. For 
a tender, juicy roast, brine the tenderloin 
for one hour and then grill over a two-level 
fire. 
 
The challenge: The chief problem when 
grilling pork tenderloin is how to achieve a 
rich, golden, caramelized crust without 
destroying the delicate texture of the meat 
by overcooking it. What level of heat is 
best, and exactly how long should a 
tenderloin cook? Theres also the important 
question of flavor. Will grilling alone 
flavor the meat adequately? Or should you 
pull another flavor-building trick out of 
your culinary magic hat?
The solution: We solved the problem of 
getting both interior and exterior cooked to 
perfection by building a two-level fire. (In 
a two-level fire, the coals are banked on 
one side of the grill and the other side is 
left empty or strewn with just a single 
layer of coals. Gas grillers: see "For Good 
Measure," below.) We seared the meat on a 
medium hot fire for a couple of minutes on 
each side to develop a nicely browned crust, 
then moved the tenderloin to the cooler part 
of the grill to finish cooking the interior. 

For good measure: The equivalent of a two-
level fire can be achieved on a gas grill by 
leaving one burner turned off (the grill 
must have at least two burners). 
Nonetheless, we found this extra step to be 
unnecessary when gas-grilling pork 
tenderloin. See the recipe variation Gas-
Grilled Pork Tenderloin.

CHARCOAL-GRILLED PORK TENDERLOIN
Serves 6 to 8

Pork tenderloins are often sold two to a 
package, each piece usually weighing 12 to 
16 ounces. The cooking times below are for 
two average 12-ounce tenderloins; if 
necessary, adjust the times to suit the size 
of the cuts you are cooking. For maximum 
time efficiency, while the pork is brining, 
make the rub and then light the fire. If you 
opt not to brine, bypass step 1 in the 
recipe below and sprinkle the tenderloins 
generously with salt before grilling. Use a 
rub whether or not the pork has been brined
it adds flavor and forms a nice crust on the 
meat. 

3 tablespoons kosher salt (or 1 1/2 
tablespoons table salt)
3/4 cup sugar
2 cups hot water, plus 2 cups cold water
2 pork tenderloins, 1 1/2 to 2 pounds total, 
trimmed of silver skin
1 recipe wet flavor rub or 1 recipe spice 
rub (recipes follow) 

1. In medium bowl, dissolve salt and sugar 
in hot water; stir in cold water to cool 
mixture to room temperature. Add 
tenderloins, cover bowl with plastic wrap, 
and refrigerate until fully seasoned, about 
1 hour. Remove from brine, rinse well, and 
dry thoroughly with paper towels; set aside.

2. Meanwhile, ignite 1 large chimney using 
about 6 quarts of charcoal and burn until 
coals are completely covered with a thin 
coating of light gray ash, 20 to 30 minutes. 
Spread coals evenly over one half of grill 
bottom, position grill rack, and heat until 
medium-hot (you can hold your hand 5 inches 
above grill surface for three to four 
seconds). Scrub rack with wire grill brush.

3. If using wet rub, rub tenderloins with 
rub mixture. If using dry spice rub, coat 
tenderloins with oil and rub with spice 
mixture. Place tenderloins directly over 
coals and cook until well browned on all 
four sides, about 2 1/2 minutes per side. 
Move tenderloins to cool part of grill and 
cover with overturned disposable aluminum 
roasting pan; continue to cook until instant-
read thermometer inserted in thickest part 
of tenderloin registers 145 degrees or until 
it is still slightly pink at center when cut 
with a paring knife, 2 to 3 minutes longer. 
Transfer tenderloins to cutting board, cover 
with disposable aluminum pan, and let rest 5 
minutes. Slice crosswise into 1-inch-thick 
pieces and serve.

GAS-GRILLED PORK TENDERLOIN

Follow recipe for Charcoal-Grilled Pork 
Tenderloin through step 1. When pork is 
almost done brining, turn all burners on gas 
grill to high, close lid, and heat grill 
until hot, 10 to 15 minutes. Continue with 
recipe from step 3 to season tenderloins 
with rub. Cook with grill lid closed until 
well browned on three sides, about 3 1/2 
minutes per side, then cook on fourth and 
final side until well browned and instant-
read thermometer inserted into thickest part 
of tenderloin registers 145 degrees or until 
meat is slightly pink at the center when cut 
with paring knife, about 2 1/2 minutes. 
Transfer tenderloins to cutting board, tent 
loosely with foil, and let rest 5 minutes. 
Slice crosswise into 1-inch-thick pieces and 
serve. 

ORANGE-GARLIC WET RUB
Makes 1/2 cup, enough for 2 tenderloins

If you have no orange marmalade, substitute 
an equal amount of honey.

1 tablespoon zest grated from 1 large orange
2 large garlic cloves, minced (about 1 
tablespoon)
1 tablespoon chopped fresh sage leaves
1 tablespoon extra-virgin olive oil
1 tablepoon orange marmalade
1/2 teaspoon ground black pepper
1/4 teaspoon salt

Mix all ingredients together in small bowl. 

ASIAN BARBECUE WET RUB
Makes 1/3 cup, enough for 2 tenderloins

If you dont have Asian chile paste, 
substitute 1/2 teaspoon dried red chile 
flakes.

2 large garlic cloves, minced (about 1 
tablespoon)
1 piece fresh ginger (2 inches), minced 
(about 2 tablespoons)
2 medium scallions, white and green parts, 
minced (about 3 tablespoons)
2 tablespoons light brown sugar
1 tablespoon hoisin sauce
1 tablespoon Asian sesame oil
1 teaspoon Asian chile paste
1/4 teaspoon five spice powder
1/4 teaspoon salt

Mix all ingredients together in small bowl.

FRAGRANT DRY SPICE RUB FOR PORK
Makes enough for 2 tenderloins

In this case, coat the pork with the oil to 
help the spice rub adhere to the meat.

1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
3/4 teaspoon ground cinnamon
1 1/2 teaspoons dry mustard 
1 1/2 teaspoons light brown sugar
1/4 teaspoon ground black pepper
2 tablespoons olive oil (for rubbing on pork 
before applying spice rub) 

Toast fennel, cumin, and coriander over 
medium heat in small skillet, shaking pan 
occasionally to prevent burning, until 
fragrant, 3 to 5 minutes. Cool to room 
temperature, mix with remaining ingredients 
(except oil), and grind to powder in spice 
grinder.

TECHNIQUE: REMOVING SILVER SKIN
Slip the knife under the silver skin, angle 
it slightly upward, and use a gentle back 
and forth motion.

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