Crispy Grilled Pork Tenderloin: Better Than Takeout
Crispy Grilled Pork Tenderloin is the perfect solution for busy weeknights. After making this many times, I’ve discovered the trick to a crispy, juicy exterior and tender, flavorful interior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Honey Garlic Chicken and S'mores Pie.
Why This Crispy Grilled Pork Tenderloin: Better Than Takeout Is Pure Comfort
- Crispy, golden exterior with a juicy, tender interior
- Easy to make and ready in under 30 minutes
- Better than takeout and packed with flavor
What You'll Need for Crispy Grilled Pork Tenderloin: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 pork tenderloin (about 1 lb)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Salt
- Black pepper
- Garlic powder
- Paprika
- Optional: Fresh herbs for garnish (thyme, rosemary, or parsley)
- Optional: Lemon wedges
📝 Ingredient Notes
- Pork tenderloin: Also known as pork fillet
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing → See on Amazon
- Meat thermometer — Ensures perfect doneness every time → See on Amazon
How to Make Crispy Grilled Pork Tenderloin: Better Than Takeout
- Prepare the pork: Trim any excess fat from the pork tenderloin. In a small bowl, combine salt, black pepper, garlic powder, and paprika. Rub the mixture evenly over the pork, coating it completely.
- Preheat the grill: Preheat your grill to medium-high heat (about 400°F/200°C).
- Grill the pork: Place the pork on the grill and cook for 10-15 minutes, turning every 2-3 minutes, until the pork reaches an internal temperature of 145°F (63°C).
- Rest and serve: Remove the pork from the grill and let it rest for 5-10 minutes before slicing. Garnish with fresh herbs and serve with lemon wedges.
Cook's Tips for Perfect Crispy Grilled Pork Tenderloin: Better Than Takeout
- : Score the fat on the pork tenderloin before seasoning to help render the fat and create a crispier exterior.
- Common mistake and fix: Overcooking the pork can lead to dry meat. Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C) and no more.
- : For a smokier flavor, grill the pork over indirect heat or add wood chips to your grill.
Storing & Reheating Crispy Grilled Pork Tenderloin: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pork tenderloin in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the seasoning mixture and trim the pork tenderloin up to 1 day ahead. Store in the fridge until ready to grill.
Freezing Crispy Grilled Pork Tenderloin: Better Than Takeout
Freeze cooked pork tenderloin for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Preheat the oven to 350°F (180°C) and reheat the pork for 10-15 minutes, until heated through. Microwave: Reheat sliced pork tenderloin in the microwave for 1-2 minutes, until heated through. Cover with a damp paper towel to prevent drying.
Recipe Notes
- Chef tip: For a quick side dish, toss sliced zucchini with olive oil, salt, and pepper, then grill for 5-7 minutes on each side until tender and charred.
- Best substitution: Substitute chicken breasts or boneless, skinless chicken thighs for the pork tenderloin in this recipe.
- Make-ahead: Prepare the seasoning mixture and trim the pork tenderloin up to 1 day ahead. Store in the fridge until ready to grill.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the pork tenderloin is sticking to the grill, lightly oil the grill grates before cooking.
Want to level up this recipe?
Grill pan — Achieves perfect grill marks and flavor even on the stovetop → Check price on Amazon
Crispy Grilled Pork Tenderloin: Better Than Takeout
Ingredients
Main Ingredients
- 1 pork tenderloin (about 1 lb)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
Seasonings
- Salt
- Black pepper
- Garlic powder
- Paprika
Optional Toppings
- Fresh herbs for garnish (thyme, rosemary, or parsley)
- Lemon wedges
Instructions
- Prepare the pork: Trim any excess fat from the pork tenderloin. In a small bowl, combine salt, black pepper, garlic powder, and paprika. Rub the mixture evenly over the pork, coating it completely.
- Preheat the grill: Preheat your grill to medium-high heat (about 400°F/200°C).
- Grill the pork: Place the pork on the grill and cook for 10-15 minutes, turning every 2-3 minutes, until the pork reaches an internal temperature of 145°F (63°C).
- Rest and serve: Remove the pork from the grill and let it rest for 5-10 minutes before slicing. Garnish with fresh herbs and serve with lemon wedges.
Notes
- Chef tip: For a quick side dish, toss sliced zucchini with olive oil, salt, and pepper, then grill for 5-7 minutes on each side until tender and charred.
- Best substitution: Substitute chicken breasts or boneless, skinless chicken thighs for the pork tenderloin in this recipe.
- Make-ahead: Prepare the seasoning mixture and trim the pork tenderloin up to 1 day ahead. Store in the fridge until ready to grill.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the pork tenderloin is sticking to the grill, lightly oil the grill grates before cooking.
Storage
- Fridge: Store leftover pork tenderloin in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pork tenderloin for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Preheat the oven to 350°F (180°C) and reheat the pork for 10-15 minutes, until heated through.
- Microwave reheat: Reheat sliced pork tenderloin in the microwave for 1-2 minutes, until heated through. Cover with a damp paper towel to prevent drying.
- Make ahead: Prepare the seasoning mixture and trim the pork tenderloin up to 1 day ahead. Store in the fridge until ready to grill.
Nutrition Per Serving
- Calories: 240
- Protein: 30g
- Fat: 12g
- Carbs: 0g
- Fiber: 0g
- Sugar: 0g
- Sodium: 450mg
- Cholesterol: 90mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Grilled Pork Tenderloin: Better Than Takeout FAQs
Overcooking is the most common reason for dry pork. Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C) and no more.
Yes, prepare the seasoning mixture and trim the pork tenderloin up to 1 day ahead. Store in the fridge until ready to grill. Cooked pork can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Slice pork tenderloin against the grain for the most tender results. This shortens the muscle fibers, making the meat easier to chew.
Yes, preheat your oven to 425°F (220°C) and cook the pork on a rimmed baking sheet for 20-25 minutes, turning every 5 minutes, until the pork reaches an internal temperature of 145°F (63°C).
Reheat sliced pork tenderloin in the microwave for 1-2 minutes, until heated through. Cover with a damp paper towel to prevent drying. Alternatively, reheat in the oven at 350°F (180°C) for 10-15 minutes, until heated through.
A Warm Final Note
I can’t wait for you to try Crispy Grilled Pork Tenderloin: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
