How to Grill Pork Tenderloins on a Stove Top

by Sara Ipatenco

A perfectly pan-grilled slice of pork tenderloin sits on a plate with vegetables.

etienne voss/iStock/Getty Images

Pork tenderloins are a nutritious source of protein, iron and potassium, and they are versatile enough that they can be cooked in a number of different ways, including on your stove top. Keep in mind, however, that the cooking technique will differ from that of an outdoor grill. You can grill the pork tenderloins on your stove as long as you use the right pan. Serve the pork tenderloins with baked apples or steamed vegetables for a tasty and well-balanced meal.

Cut the pork tenderloins into slices, if necessary, using a sharp knife.

Season the sliced pork tenderloins with salt, pepper and your choice of dried herbs and spices, such as rosemary, thyme or celery seed.

Preheat the grill pan for three to five minutes over medium heat.

Oil the grill pan with a thin layer of cooking oil. Use a basting brush or folded paper towel to evenly coat the entire bottom surface of the pan.

Place each pork tenderloin slice into the preheated grill pan. Use a pair of tongs to reduce the risk that you'll burn your hands or wrists working so near a hot pan.

Allow the pork tenderloins to cook for two to three minutes, turning a quarter turn halfway through if you want the attractive grill marks on your meat.

Flip the pork tenderloins over and continue cooking them for two to three minutes more until the meat reaches an internal temperature of 145 degrees Fahrenheit.

Transfer the grilled tenderloins to a serving platter and allow them to rest for at least three minutes before serving them.


  • Grill pans work best when you're cooking dry meats, according to Steven Raichlen, author of "Raichlen's Indoor! Grilling." If you marinade the pork tenderloins, drain them and scrape any tiny pieces of the marinade from the meat before grilling them, Raichlen recommends.

    Serve your grilled pork tenderloins with your choice of nutritious sides, such as baked potatoes, mashed sweet potatoes or steamed vegetables.

Photo Credits

  • etienne voss/iStock/Getty Images

About the Author

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.