Grilled Pork Loin on the BBQ | How to Grill Pork Tenderloin

Pork tenderloin is one of the best cuts on the pig. It soaks up any flavors you put on it and tastes even better when it’s grilled to perfection. In this video we make herb crusted pork loin and a American BBQ style pork loin. Both turned out great, but you’l have to watch the video to find out which one we liked best.
Recipe:
1 2lb Tenderloin:
2 TBSP Olive Oil
2 TBSP Italian Seasoning
1 Tsp Fresh Rosemary
1/2 Tsp Garlic Powder
1 Tsp Salt
1/2 Tsp Pepper
Cover the tenderloin with olive oil mix up the remaining ingredients and coat the meat with a good herb crust. Wrap it up in plastic wrap and toss it in the fridge for a couple hours.
BBQ Tenderloin
1 2LB Tenderloin
1 TBSP Yellow Mustard
Pork Rub
Sriracha BBQ Sauce - • Dr Pepper Sriracha BBQ...
Coat the tenderloin with yellow mustard. Liberally apply the pork rub. Wrap it plastic wrap and put in the fridge for a couple of hours.
Heat the grill to 400 Degrees F and cook all four sides for 4-5 minutes. Once all the sides are browned put it on the top rack and take off the grill when it has reached an internal temperature of 145 degrees F.

[@GrillTopExperience]

Have a pork LOIN instead of tenderloin? Here is a pork loin specific version of this recipe: kzbin.info/www/bejne/qnqxp3qXgaermKs

[@elmateo624]

Change the title of this video Smokey.

[@haydendawkins8231]

Just to clarify the final temp should be 145. If you take it off the grill at 145 it's most likely ending around 155 from carryover heat during the rest. I would take it off the grill around 135 for a final temp of 145. But good explanation for grilling pork.

[@deeran656]

I was going to say something about that but you already did, I can't imagine how dry his must have been. That's a very thin line to play with.

[@vivianevangiesen8598]

I made this recipe for a group of 8 people and it was absolutely DELICIOUS!! I got 2 packages , which means that I had 4 tender loins. I made only the italian seasoning crust recipe. For the 4 tender loins I used a whole container (1.12 oz) of italian seasoning plus fresh rosemary, salt and pepper. I had the 2 burners on the sides on and the middle one off. After browned all four sides with the closed lid, placed the loins on the upper rack at a lower temperature (around 350 F), closed the lid and left it for about 20 to 30 minutes. Checked temp with thermometer. When it reached the right temperature removed from the rack and covered with foil as recommended. It was flavorful and super moist, delicious!! Thank you for this amazingly yummy and easy recipe! PS: One package would have been enough, but I am so happy to have left overs.

[@GrillTopExperience]

Thank you for reporting back. I love to hear how it goes when people give it a try. I almost always cook extra on purpose. My last leftover tenderloin went on a pizza and another one was salad.

[@tonyjohnson3]

Everytime I cook pork tenderloins, I watch this video beforehand. Thanks!

[@GrillTopExperience]

Thanks, Tony. I hope they are turning out well.

[@supergluehotty]

Same.

[@BigLewBBQ]

They look delicious!

[@scottmcquillan2354]

Tried this just recently and grilled four Pork Tenderloins Herb Crusted style and was delicious! Whole family enjoyed! Thank you, I will definitely do this again very soon!

[@GrillTopExperience]

I'm glad it turned out. This one is pretty easy and a real crowd please.

[@Suesongs1]

Wow you made it looks so easy. I wanna try to do it.Thanks for your video.

[@Janette612]

Great video!! 👍 😊😊

[@AMHAPPY]

Butterflying these goes a lot faster and is just as tasty just marinating already butterflied.

[@marlyntillman7448]

This was the bomb! It smelled up the yard and the house when I brought it in. The aroma brought out the flies to see what I cooked. I didn't have rosemary so I used fresh thyme instead. I also let it marinate overnight. It was very moist and tender. I'm going to try it on salmon and chicken next. Hope to get around to the BBQ version soon.

[@GrillTopExperience]

Nice! I hadn't thought to try it on fish.

[@davidrawlings7067]

This video changed my life! haha but seriously, I've made this exactly how you described many times for my wife and friends. It's my go-to grill option for something other than burgers and brats that's creative and unexpected. Thanks so much for sharing this!

[@GrillTopExperience]

I'm glad it worked out so well and you've been able to share it with others. I really appreciate the kind words!

[@GigaChad_169]

This is great! Thanks for making this video.

[@GrillTopExperience]

Thanks! Pork tenderloin is sure to please!

[@jakemitchell1671]

THIS is how to make a food tutorial video. Perfectly paced...to the point...excellent info. THANK YOU!

[@GrillTopExperience]

Thanks Jake. I'm grilling up an herb crusted pork loin for dinner tonight. Good stuff!

[@TheRealBigT1984]

Will have to try this herb version. My usual go to is Montreal Steak Seasoning and Olive Oil on my pork tenderloin, but will be good to mix it up. I also use the 7/6/5 method. High Direct with lid closed for 7 minutes. Flip and close lid for 6 minutes. Turn off all gas and flames and coast in for 5 minutes. I also have probes and they usually are perfect around 150-155 degrees and after resting the Temps come up about 5 degrees.

[@GrillTopExperience]

I hadn't heard of the 7-6-5 method, but I'll give it a try. Thanks for sharing!

[@petemcnulty]

Have shared and referred back to this vid often. Well done sir. Herb crusted a favorite here as well.

[@GrillTopExperience]

Thanks for reporting back Pete. I'm glad it was helpful. Those herbs really kick up the flavor. I want to try some new ideas for pork loin too.

[@Scorpiomaj27889]

Thanks for the great video, we just did a tenderloin for dinner, was incredible!

[@GrillTopExperience]

I'm glad it was a hit. Grill on!

[@randypoe560]

great video

[@mikejones6223]

Ty

[@IxDEVOUTxI]

Bro, that flower plate you have; I have the exact same one! And I think I've had it for like 20 years!! Hahaha

[@GrillTopExperience]

Me too! Must have been really popular in the 90s.

[@noahcristian503]

I love this video. Every time I need to grill one I come back to remind myself. Thanks!

[@bonnieblanchard8568]

Great video & recipe ... no matter what it’s called.

[@Weberkettleclub]

LOL, best meat to come out of a tube. Nice video! Herb crusted tenderloin is always a favorite!

[@mannyleos4051]

Tube stake 😂😂

[@jimcowden733]

Thank u

[@FF-gn5nx]

Wow this actually made my mouth water

[@jazsambi2347]

What a plot twist for the end , I was sure u were going to go bias with the dr pepper sauce lol . Doing these up for my son's bday tommorow. Thank you

[@GrillTopExperience]

Good luck! I hope he likes them.

[@taffy1564]

Hey, can you just confirm that you're always grilling these with the lid closed, right? Also, are you just leaving the burners on LOW the whole time (to get the 400 degrees on the grill, or are you doing something else like indirect heating? This is my first time grilling this, I want to make sure I don't mess up man. Thanks

[@GrillTopExperience]

I almost always grill with the lid shut and I kept it shut for the pork loin too. 400 degrees depends on your grill. For me, in the heat of the summer thats just above low on all three burners. If I turn the middle one off to cook indirect it would be closer to medium on each. You'll want to experiment and make sure you can get the temps close.

[@Vferrell83]

You're the nicest chef lol

[@GrillTopExperience]

I try to be nice, but it doesn't always work! Thanks for watching. I hope it helps.

[@pageluvva]

Wonderful, simple and clear video. I am trying them tonight. Many thanks

[@tommysimmons5266]

Really. What is the temperature or timing on the grill. Guess I’ll guess at cutting the meat.

[@petemcnulty]

Refer to this video again.., shared it as well. Herb crusted recipe perfect for the holidays.

[@GrillTopExperience]

Thanks for sharing Pete. It's pretty good just about any day.

[@GrillTopExperience]

Hey Pete, what year is your 356? My grandpa has a black '57. He won't let me drive it ;)

[@petemcnulty]

Grill Top Experience Mine is a ‘63 and I also have a 1961 VW Camper. A black ‘57 is sweet. A Black A Coupe with a sunroof and red interior would be a dream car. Tell grandpa you want to be the next custodian of that car.

[@SlickD217]

One of the only cuts besides pork chops that I like to cook hot and fast. I’ve tried low and slow but tenderloin doesn’t really gain anything from heavy smoke.

[@GrillTopExperience]

Right, it would still be good over charcoal, but hot and fast is the way to go. Without the fat, you are likely to have it dry out.

[@RobertKohut]

Nice!!

[@lovebbqnoles367]

Please help me out with something. Why is there 2 different Internal Temp for Pork? What I Mean is, I Read that a Pork Loin *''internal Temp''* should be grilled to *(145°F)* but a Pork Butt aka Shoulder *(Pulled Pork)* should be grilled to *(165°F)* then Wrapped in foil and cooked until *(198-208°F) (Give or Take).* Please do a video in comparison between these to cuts of Pork, grill time(s) and internal temps for both. Thanks

[@GrillTopExperience]

It sounds like you have it down. 145F is the temperature at which the USDA says it is safe to eat pork. If you tried that with the pork butt, it would be tough and it benefits from going to a higher temperature to break down the connective tissue and fat. If you did that with a tenderloin, it would be so dry you'd think it was jerky. Different cuts should be cooked differently to maximize their potential.

[@toddrobillard4739]

Roughly, how long did it take (once grilled all four sides) to cook the tenderloins ??

[@leakyjeep5.9]

Yeah I would love to know that too, I realize it won't be exact for everybody though but the way he cooks it is exactly the way I would cook it.

[@MrTayyyooo]

Another comment nailed it, Cook on the upper rack for about 20-30 mins, keeping the temp around 350 inside

[@candice72204]

I love making this! Everytime I make it it tastes like steak

[@GrillTopExperience]

Awesome... And a bit cheaper!

[@kevini4295]

Great idea, I might give this a go. I usually put them in the crock pot. They come out very tasty.

[@polarissucks]

Thanks

[@XxemoX4lifex]

My bbq is cheap and old so i dont have a temp guage and have to guestimate but i think i got the hang of it now 😂

[@ghost762]

Meat rests better in my stomach LOL.

[@askewedchimp]

Is this a lid down cook? Like are we supposed to close the lid between the four minutes of turning the meat each time?

[@GrillTopExperience]

Gas grills are designed to cook with the lid down. If you leave it open, most gas grills won't get hot enough.

[@askewedchimp]

@@GrillTopExperience thank you very much, and thanks for the very fast response!

[@theswampfox3821]

So how much time to cook? 2-3 hours?

[@GrillTopExperience]

That's way too long. It's done when it hits about 145F internal. Plan on 30 minutes, but go by temp.

[@theswampfox3821]

@@GrillTopExperience what if you were smoking it?

[@JoeShopper]

At 0.44 is that the chest burster from Alien?

[@ruvenhernandez8751]

Joe Shopper can’t unsee it

[@judyjetson686]

I was always taught that you don’t wrap meat after it’s cooked. To let it cool on a cutting board or something because it will steam and sweat out all the juices. 🤷🏻‍♀️ insightful video. I’m using a chipotle raspberry jam on a dry rub loin. I’ll be skipping the foil this time but maybe I’ll experiment when I have 2. Thanks for the video.

[@GrillTopExperience]

That would be a great test. Wrapping it can help it stay warm and keep from drying out during the rest, but that steam can soften the tasty crispy bits. Raspberry Chipotle would be an awesome combination. I'd love to try that.

[@Defund_HOA.]

Idk where you're at Dr Pepper Sriracha sauce, but i will find you

[@JoeShopper]

Try this with lump charcoal for approximately 6 thousand times better flavor.

[@GrillTopExperience]

Charcoal does add a good flavor, but some people are willing to trade flavor for convenience. I've made them both ways on the channel.

[@JoeShopper]

@@GrillTopExperience I totally agree. While I would never own a propane grill, I have had some great food from them. The convenience is an order of magnitude easier, for sure.

[@Bayou_boys4375]

I don't trust anyone with that clean of a grill

[@GrillTopExperience]

I have over a million views on my how to clean a gas grill video 😬Keep it hot, keep it clean, keep it lubricated.

[@anonanon8974]

Amen! Or a propane grill for that matter! 🤪🙌

[@thomasgarner1415]

So many no no you can get that with offset and always put the sauce on last 30 minutes of smoking

[@silkyslim2054]

You washed it off right

[@switches6499]

Also, running under water doesn’t kill bacteria

[@Smellydoug]

This is tenderloin....not loin.

[@scotty193]

Most of the flavour is going to come out the rub and not the meat. So cut out the middle man and eat a spoon of seasoning instead.

[@GrillTopExperience]

And it is low fat!

[@scotty193]

@@GrillTopExperience I admit to trying to be a smart ass but your video and tutorial are top rate. i will thumb and subscribe, keep up the good work fella.

[@GrillTopExperience]

That makes too of us. Thanks for the support!

[@Belte23]

1.25x ...

[@tommysimmons5266]

Think by now, people stop wasting time on cutting out the wrap.

[@jewelzb1402]

What do you do when someone wont look at a video or learn anything and ruins everything they put on the grill because they cook it to death and they insist on grilling? 🤬

[@GrillTopExperience]

Get them out of the house so you can hit the grill unencumbered then share it with them when they get back.. My grandpa was known to burn everything on the grill and gives up the tongs when my dad or I visit.

[@davesmith6065]

Americans saying ‘erb instead of herb is probably the most annoying thing Americans do, and they do a lot of annoying stuff

[@anonanon8974]

HAHAHAH! That is funny. I’ve heard one or two Americans pronounce the h in my life and both times it made me boil with rage. PISSES ME OFF! So I understand.

[@claytonslavens2074]

Loin is not the same as Tenderloin. I wish people would figure that out and post correctly. Word mean things and Things have proper names. Communicate people.

[@GrillTopExperience]

My bad, that's why I did an updated video. KZbin doesn't let you fix it once youve messed up.

[@phil7394]

Disliked as soon as I saw you cutting off the fat. SMH

[@MusedDiaries]

Phil You’re supposed to cut the fat off

[@blakemcchesney377]

Maybe your title should say pork tenderloin instead of pork loin.

[@KyloBedo-]

It says both

[@blakemcchesney377]

@@KyloBedo- but he didnt cook a pork tenderloin at all

[@KyloBedo-]

@@blakemcchesney377 title still says it though

[@blakemcchesney377]

@@KyloBedo- you must be completely ignorant. The title should say what he cooked only, not what he didnt cook and what he did cook. That's dumb.

[@Aston_one77]

Totally overdone meat….