How To Cook A Pork Tenderloin On A Gas Grill

ByLily

A gas grill gives you dialed-in temperature control, which is exactly what lean pork tenderloin needs to stay juicy. If you want to know how to cook a pork tenderloin on a gas grill, the process is simpler than most people think. You just need a hot zone, a cool zone, and a good thermometer.

Pork tenderloin is thin and lean. It cooks fast and dries out even faster. A gas grill solves that problem because you can set one side to high heat and leave the other side off.

This guide walks you through prep, searing, indirect cooking, and resting. Follow the steps and you will get a tender, slightly pink center every time.

Why A Gas Grill Works So Well For Pork Tenderloin

Charcoal is great, but gas gives you repeatable heat. You turn a knob, you get a number. That matters when the meat cooks in under 25 minutes.

Pork tenderloin also has almost no fat. There is no marbling to keep it moist. So the cooking method has to do the work.

Two-zone grilling is the answer. High heat for color. Low heat for the inside. This combo is hard to beat.

What You Will Need

  • One pork tenderloin, about 1 to 1.5 pounds
  • Olive oil
  • Kosher salt and black pepper
  • An instant-read thermometer
  • Tongs and a clean plate
  • Aluminum foil for resting

Most packages contain two tenderloins. That is fine. Just cook both and adjust your timing slightly.

How To Cook A Pork Tenderloin On A Gas Grill

Here is the full method, start to finish. Read it once before you light the grill.

Step 1: Trim And Season The Meat

Pat the tenderloin dry with paper towels. Wet meat steams instead of sears.

Look for a thin silvery membrane on the surface. Slide a knife under it and pull it off. It is tough and chewy if you leave it on.

Fold the thin tail end under itself and tie it with kitchen twine. This keeps the meat an even thickness so it cooks at the same rate.

Coat the whole thing with a light layer of olive oil. Season generously with salt and pepper. You can add garlic powder, smoked paprika, or dried herbs if you like.

Let it sit at room temperature for 20 to 30 minutes. Cold meat cooks unevenly.

Step 2: Set Up Your Gas Grill For Two Zones

Preheat the grill with the lid closed for 10 to 15 minutes.

Turn both burners to high. Then turn off the burner on one side. That side becomes your indirect zone.

Clean the hot grates with a brush. Oil them with a folded paper towel dipped in oil.

You want the hot side around 450 to 500 degrees Fahrenheit. The cool side should sit near 300 to 350 degrees.

Step 3: Sear On The Hot Side

Place the tenderloin on the hot side of the grate. Close the lid.

Leave it alone for 2 to 3 minutes. Then rotate it a quarter turn to get crosshatch marks. Sear another 2 to 3 minutes.

Flip it and repeat on the other side. The whole sear should take about 8 to 10 minutes total.

You are not cooking it through here. You are building color and flavor.

Step 4: Move To Indirect Heat

Slide the tenderloin over to the cool side of the grill. Close the lid.

Cook for 10 to 15 minutes, flipping once halfway through. Keep the lid down as much as possible so the heat stays steady.

Start checking the temperature at the 10-minute mark.

Step 5: Pull It At The Right Temperature

Insert your thermometer into the thickest part of the meat.

  • 145 degrees Fahrenheit for a juicy, slightly pink center
  • 150 degrees for a firmer texture
  • Anything past 160 degrees will be dry

The USDA says 145 degrees is safe for pork. It is also the tastiest. Pull it right at 145 and no later.

Step 6: Rest Before Slicing

Move the tenderloin to a clean plate or cutting board. Tent it loosely with foil.

Let it rest for 5 to 10 minutes. This lets the juices settle back into the meat instead of running out on the board.

Slice against the grain into half-inch medallions. Cutting with the grain makes it stringy and tough.

Common Mistakes To Avoid

Overcooking The Meat

This is the number one problem. Lean pork goes from perfect to dry in about two minutes. Use a thermometer every single time.

Skipping The Rest

Cutting too early wastes all the juice. Give it at least five minutes.

Using Only High Heat

If you leave it on the hot side the whole time, the outside burns before the inside cooks. Two zones fix that.

Not Trimming Silver Skin

That shiny membrane does not break down. It stays chewy. Remove it before seasoning.

Flavor Ideas And Serving Tips

Pork tenderloin takes on almost any seasoning. Try these combos:

  • Brown sugar, cumin, and chili powder
  • Rosemary, garlic, and lemon zest
  • Dijon mustard and honey glaze, brushed on during the indirect phase
  • Italian herbs with balsamic vinegar

Slice it thin for sandwiches the next day. It also works great over rice, in tacos, or on a salad.

Let the meat rest before you slice, and always slice against the grain. Those two habits alone will improve your results more than any rub.

Once you learn this method, you can cook pork tenderloin on a gas grill on any weeknight in under 30 minutes. Keep the heat controlled, watch your thermometer, and you will get juicy meat every time.

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