Pork tenderloin is a lean and tender cut that can easily be overcooked. But with the right technique, you can grill moist and delicious pork tenderloin on your Weber gas grill every time.
This step-by-step guide will walk you through how to trim, season, grill and rest pork tenderloin for perfect results. With a few simple tricks, you’ll have tender, juicy pork with a flavorful crust in no time.
Ingredients Needed:
- 1-2 pork tenderloins, about 1 lb each
- Olive oil or vegetable oil
- Salt and pepper
- Spice rub or herbs (optional)
Equipment:
- Weber gas grill
- Instant read thermometer
- Basting brush
- Aluminum foil
Step 1 – Trim and Prepare the Tenderloin
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Rinse the pork tenderloin under cold water and pat dry with paper towels.
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Trim off any excess fat and silver skin The tenderloin should look clean and smooth.
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Coat all sides with olive oil. This helps browning and prevents sticking.
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Generously season all over with salt, pepper and any other spices or herb rub
Step 2 – Pre-Heat the Grill
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Preheat your Weber gas grill on high heat, close the lid and allow 10-15 minutes for the grill to get piping hot.
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Use a grill thermometer to check the temperature reaches 550°F to 600°F.
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Clean the grates well and brush with oil to prevent sticking.
Step 3 – Sear the Tenderloin
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Place the tenderloin directly over high heat. Sear for 2-3 minutes without moving to get nice grill marks.
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Rotate 90 degrees and sear another 2 minutes for crosshatch marks.
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Flip and repeat on the other sides. Move to indirect heat if flare ups occur.
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Sear all sides, even the ends, for maximum browned crust.
Step 4 – Finish Cooking Indirect
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Move the seared tenderloin to indirect heat, away from the burners.
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Insert an instant read thermometer in thickest part, but not touching bone.
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Close lid and cook 10-15 minutes until it reaches 145°F for medium doneness.
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Baste occasionally with olive oil to keep moist.
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Remove immediately when desired temp is reached.
Step 5 – Rest and Slice
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Transfer pork to a cutting board and tent loosely with foil.
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Let rest 10-15 minutes; the internal temp will climb 5-10°F.
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This allows juices to redistribute so they don’t leak out when slicing.
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Cut into 1/2 inch slices across the grain for tenderness.
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Serve warm with desired sauces or toppings.
Tips for Juicy, Flavorful Pork Tenderloin
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Choose evenly sized tenderloins for even cooking.
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Trim all silver skin and excess fat for better browning.
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Oil helps browning and prevents sticking to the grill grates.
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Get the grill very hot before searing to quickly brown exterior.
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Flip frequently while searing to prevent burning.
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Move to indirect heat if flare ups occur during searing.
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Insert thermometer in thickest section without touching bone.
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Cook to 145°F for medium doneness. The temp will rise during resting.
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Allow meat to rest before slicing to retain juices.
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Slice across the grain for tender texture.
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Add a flavorful rub or herbs for extra flavor.
With high heat searing followed by indirect cooking, you can achieve perfect pork tenderloin with a browned crust and moist, juicy interior every time on your Weber gas grill. Master this simple method for delicious, tender pork ready in under 30 minutes.
Frequently Asked Questions
What temperature should I cook pork tenderloin to?
- For medium doneness, cook to an internal temperature of 145°F. Resting will increase it 5-10° more.
Can I use wood chips with a gas grill?
- Yes, soak wood chips and add to a smoker box or foil pouch over the heat for extra smoke flavor.
Do I need to trim the tenderloin before grilling?
- It is recommended to trim excess fat and silverskin for better browning and even cooking.
What is the best way to prevent pork from drying out?
- Sear over direct heat, then finish cooking over indirect heat. Baste during cooking and always rest pork before slicing.
What are good spice rubs for pork tenderloin?
- Brown sugar, chili powder, cumin, garlic, paprika, coriander, mustard and oregano all taste great on pork.
Take Your Grilling Anywhere
- Heat the grill to 350° to 450°F and get it ready for direct cooking. Prepare the grill for cooking over medium heat (400°F).
- Brush the cooking grates clean. Close the lid and grill the peppers over direct medium heat for 10 to 12 minutes, turning them every now and then, until they are blackened and blistered all over. Put them in a bowl and cover it with plastic wrap to keep the steam inside. Let stand for about 10 minutes. Remove and discard the charred skins, stems, and seeds. Brush the cooking grates clean. Close the lid and grill the peppers over medium heat for 10 to 12 minutes, turning them every now and then, until they are blackened and blistered all over. Put them in a bowl and cover it with plastic wrap to keep the steam inside. Let stand for about 10 minutes. Remove and discard the charred skins, stems, and seeds.
- In a blender or food processor, mince the garlic. Add the roasted peppers, salt, and bread crumbs. Put in the paprika and lemon juice. With the engine running, slowly add the oil. Mix until it’s very smooth, orange-red, and about the consistency of mayonnaise. Add about 1 tablespoon of water if the rouille seems too thick. Season to taste with more salt, if needed.
- Trim the tenderloins of any surface fat and silver skin. Lightly brush with oil and sprinkle with salt and pepper. Before grilling, let it sit at room temperature for 15 to 30 minutes. Related Grill SkillsPreparing Pork Tenderloins.
- Place the tenderloins on a grill over direct medium heat with the lid closed. Cook for 15 to 20 minutes, turning every 5 minutes, until the outsides are evenly seared and the centers are just barely pink. When they are done, the tenderloins should be 145°F on the inside. Grill the tenderloins over medium heat with the lid closed for 15 to 20 minutes, turning them over every 5 minutes, until the thickest part of the meat registers 145°F (or the level of doneness you like). When they are done, the tenderloins should be 145°F on the inside. Place the tenderloins on a grill over direct medium heat with the lid closed. Cook for 15 to 20 minutes, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145°F (or the level of doneness you like). When they are done, the tenderloins should be 145°F on the inside.
- Take the pork off the grill and let it rest for three to five minutes. During this time, the temperature inside will rise a few degrees. Cut each tenderloin crosswise into thin slices. Serve warm or at room temperature with the rouille.
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Recipe from Webers Way to Grill™ by Jamie Purviance Fuel Type:
- PeopleServes 6
- Prep Time15 mins
- Grilling Time27 to 35 mins
- Completed step 2 medium red bell peppers
- Completed step 2 small garlic cloves
- Completed step ¾ teaspoon kosher salt
- Completed step 1 cup soft bread crumbs
- Completed step 3 tablespoons fresh lemon juice
- Completed step ¾ teaspoon smoked paprika
- Completed step ⅔ cup extra-virgin olive oil
- Completed step 2 pork tenderloins, each about 1 pound
- Completed step Extra-virgin olive oil
- Completed step ½ teaspoon kosher salt
- Completed step ¼ teaspoon freshly ground black pepper
- instant-read thermometer