How to Cook Pork Tenderloin on the BBQ

by J.K. Allen

Grilling pork tenderloin is easy and results in tender, mouthwatering meat. A simple marinade is all you need to transform boring pork into an exciting grilled dinner perfect for any occasion. Pork tenderloin truly is the "other white meat." It is incredibly low in fat but high in protein, and it is incredibly versatile. In addition to being grilled, it can be baked, stir-fried, stewed, braised and pan-fried. Leftover grilled pork tenderloin makes a wonderful addition to pasta salads, or sliced thinly it makes an excellent sandwich.

Trim any visible fat from the pork tenderloin by working your sharp knife under the fat and slicing it away. Trim the silver membrane that runs along the top of the tenderloin by working your knife along the underside, cutting it away from the pork tenderloin.

Combine soy sauce, vinegar, onion, garlic, rosemary and mustard in a small bowl. Mix well. Transfer the marinade to a Ziploc bag, and add the tenderloin. Coat the pork well, and set in the refrigerator to marinate for 30 minutes.

Remove the pork from the marinade, and place it on the preheated grill. Cook the pork over medium high heat for 3 minutes, then turn with the tongs and continue heating each side for an additional 3 minutes.

Check the internal temperature of the pork. It should read 165 F for well done. Remove the pork from heat, and let it stand on a cutting platter for 10 minutes if the desired temperature has been reached.

Let the meat stand for 10 minutes, then slice it into the desired thickness and serve.


  • Change the seasonings in the marinade to alter the flavor of the cooked pork.

    Let the pork sit in the marinade overnight for intensely flavored meat.

Our Everyday Video

Brought to you by LEAFtv
Brought to you by LEAFtv

Photo Credits

  • Victor Holguin/Demand Media

About the Author

J.K. Allen holds an Honours Bachelor of Arts in English Literature from the University of Toronto and is a professional writer who has been published in a variety of media including print and online. Her secondary love of all things food led to a career as a chef, but now she's back to writing full time as a freelance author.