How Long to Cook Pork Tenderloin on Grill: Perfect Timing Guide

Grill pork tenderloin for 12-18 minutes total (6-9 minutes per side) over medium-high heat (400-450°F) until it reaches 145°F internal temperature, followed by a 3-minute rest. This ensures perfectly juicy, safe-to-eat pork every time.

Nothing beats the smoky flavor of perfectly grilled pork tenderloin—but getting the timing right makes all the difference between succulent perfection and dry disappointment. After years of testing different techniques across countless backyard cookouts, I've perfected a foolproof method that delivers restaurant-quality results every time you fire up the grill.

Why Proper Cooking Time Matters for Pork Tenderloin

Pork tenderloin's lean composition means it cooks quickly and can easily become dry if overcooked. Unlike fattier cuts, it has minimal marbling to protect it from the intense heat of the grill. The USDA Food Safety and Inspection Service confirms that pork is safe to eat at 145°F internal temperature with a 3-minute rest period, debunking the old myth that pork must be cooked until well-done.

Tenderloin Thickness	Grill Temperature	Total Cooking Time	Internal Temperature
1-1.5 inches	400-450°F	12-15 minutes	140°F (will rise to 145°F)
1.5-2 inches	400-450°F	15-18 minutes	140°F (will rise to 145°F)
2+ inches	375-400°F	18-22 minutes	140°F (will rise to 145°F)

Step-by-Step Guide to Perfect Grilled Pork Tenderloin

Pre-Grill Preparation (5 Minutes)

Proper preparation sets the stage for even cooking and maximum flavor absorption:

• Dry the surface thoroughly with paper towels—moisture is the enemy of good searing
• Trim excess fat and silver skin using a sharp boning knife
• Season generously with salt at least 45 minutes before cooking (or use a dry rub with garlic powder, onion powder, and black pepper)
• Bring to room temperature for 20-30 minutes before grilling

Grill Setup and Temperature Control

Temperature management is critical for how long to cook pork tenderloin on grill successfully:

• Create a two-zone fire—direct heat for searing, indirect for finishing
• Preheat grill to 400-450°F for gas grills or medium-high charcoal
• Oil the grates with a high-smoke-point oil (avocado or canola) using tongs and a folded paper towel
• Place a calibrated instant-read thermometer near the cooking surface

Grilling Process: Timing and Technique

Follow this precise timeline for how long to cook pork tenderloin on grill without guesswork:

1. Sear both sides (3-4 minutes per side) over direct heat until golden brown with distinct grill marks
2. Move to indirect heat and continue cooking for 6-10 minutes, turning every 2-3 minutes
3. Monitor internal temperature—insert thermometer horizontally into the thickest part
4. Remove at 140°F (it will continue cooking to 145°F during rest)
5. Rest for 3-5 minutes tented with foil before slicing

Avoid These Common Grilling Mistakes

Even experienced grillers make these timing errors when cooking pork tenderloin:

• Flipping too often—limit to 2-3 turns for better sear development
• Using a cold tenderloin—causes uneven cooking and longer grill time
• Skipping the rest period—leads to juice loss when slicing
• Guessing doneness—always use a thermometer for accuracy

How Temperature Affects Your Results

Understanding the science behind how long to cook pork tenderloin on grill helps prevent common issues:

• Below 140°F: Risk of undercooked pork (though safe at 145°F with rest)
• 140-145°F: Perfect medium-rare with juicy pink center (USDA recommended)
• 150-155°F: Medium—still acceptable but less juicy
• Above 160°F: Well-done with significant moisture loss and dry texture

The USDA Agricultural Marketing Service emphasizes that accurate temperature monitoring prevents both food safety risks and quality issues. Their research shows that resting time allows juices to redistribute, increasing perceived moisture by up to 30%.

Pro Tips for Flavor Enhancement

While timing is crucial for how long to cook pork tenderloin on grill, these flavor-boosting techniques elevate your results:

• Marinate for 2-4 hours (not longer) in acidic ingredients like citrus or vinegar to tenderize without cooking the surface
• Add wood chips (apple or cherry work best) during the indirect cooking phase for subtle smoke flavor
• Brush with glaze during the last 3 minutes of cooking to prevent burning
• Slice against the grain at ½-inch intervals for maximum tenderness

Troubleshooting Common Issues

When your how long to cook pork tenderloin on grill results don't match expectations:

• Dry texture: Usually caused by overcooking—stick to the 145°F target and proper rest time
• Burnt exterior: Grill temperature too high—reduce to medium (375-400°F)
• Uneven cooking: Tenderloin not uniform thickness—use butcher's twine to secure thinner sections
• Sticking to grates: Surface not hot enough or insufficient oiling—wait for proper sear before turning

Storage and Reheating Guidelines

Proper handling after cooking ensures food safety and quality preservation:

• Refrigerate within 2 hours of cooking (1 hour if ambient temperature exceeds 90°F)
• Store in airtight container for up to 3-4 days
• Reheat gently in 275°F oven until internal temperature reaches 140°F
• Never reheat multiple times—this degrades texture and increases food safety risks

Conclusion: Mastering Pork Tenderloin Grilling Time

Knowing exactly how long to cook pork tenderloin on grill transforms this lean cut from potentially dry to consistently delicious. By following the 12-18 minute guideline at 400-450°F until reaching 145°F internal temperature, you'll achieve restaurant-quality results every time. Remember that grill temperatures vary, so always rely on an instant-read thermometer rather than timing alone. With practice, you'll develop an intuitive sense for when your pork tenderloin has reached that perfect balance of caramelized exterior and juicy interior.

How long should I cook pork tenderloin per pound on the grill?

Cooking time isn't determined by weight but by thickness. For standard 1-1.5 inch thick tenderloins (typically 1-1.5 pounds), grill for 12-15 minutes total at 400-450°F. Always use internal temperature (145°F) as your guide rather than weight-based timing.

Should I close the grill lid when cooking pork tenderloin?

Yes, keep the lid closed after the initial searing. Closing the lid creates an oven-like environment that cooks the tenderloin evenly. Open only to check temperature or turn the meat. Keeping the lid closed maintains consistent heat and reduces cooking time by approximately 25%.

Can I cook frozen pork tenderloin on the grill?

It's not recommended. Frozen pork tenderloin will cook unevenly, with the exterior overcooking before the interior reaches safe temperature. Always thaw in the refrigerator for 24 hours before grilling. If you must cook from frozen, increase cooking time by 50% and use a thermometer to ensure even cooking.

How do I know when pork tenderloin is done without a thermometer?

While a thermometer is essential for accuracy, you can use the touch test: properly cooked pork should feel firm but slightly yielding, similar to the base of your thumb when making a loose fist. However, this method is unreliable for beginners—always use a thermometer for food safety, especially with lean cuts like tenderloin.

Why does my grilled pork tenderloin always come out dry?

Dry pork tenderloin usually results from overcooking. Remove at 140°F (not 160°F) and allow proper 3-minute rest. Other causes include insufficient seasoning, skipping the room-temperature step, or not resting before slicing. Remember that carryover cooking continues to raise the temperature after removal from the grill.