Pork Tenderloin on the BBQ — juicy in 20 minutes
Deel
Pork tenderloin is the most tender cut of pork — and it's ready on the BBQ in just 20 minutes. With a dry rub and the right technique, you'll get a crispy exterior and a juicy, slightly pink interior. Quick, easy, and always impressive.
→ Pork on the BBQ — spareribs, pulled pork & more
Preparation
Remove the silver skin — the tough white membrane on the outside. Cut it loose with a sharp knife and pull it off. This ensures better rub adhesion and more even cooking. Brush with olive oil and generously apply your rub. Let it rest for 20 minutes.
Pro tip: Pork tenderloin is thin and cooks quickly — keep a close eye on the core temperature. Overcooking is the biggest mistake with pork tenderloin.
→ Which BBQ rub pairs with which meat?
Which rub pairs with pork tenderloin?
- Memphis — sweet-smoky, the classic choice for pork. More about Memphis rub
- Shawarma — warm and aromatic, surprisingly good with pork tenderloin. More about Shawarma rub
- Toscana Fire — Italian herbs and fennel, elegant. More about Toscana Fire rub
- Carolina Gold — mustard and honey, perfect with pork. More about Carolina Gold rub
On the BBQ
- Preheat the BBQ for direct heat, 200–220°C
- Place the pork tenderloin on the grate and grill 3–4 minutes per side — turn regularly for an even crust
- Move to indirect heat for the final 5–10 minutes
- Core temperature: 63–68°C — slightly pink inside is perfect and safe
→ Pork core temperature — complete guide | Direct vs indirect heat | BBQ temperatures & cooking times
Resting and slicing
Let the pork tenderloin rest for 5 minutes after grilling. Slice into 2 cm thick medallions. Serve immediately.