Pork Tenderloin on the BBQ — Recipe with Dry Rub | Juicy in 20 Minutes

Pork tenderloin is the most tender cut of pork — and one of the fastest dishes to cook on the BBQ. On the table in 20 minutes, always juicy if you keep an eye on the core temperature. A dry rub gives it a crispy, seasoned exterior and a soft, pink heart. Here's the recipe.

What is pork tenderloin?

Pork tenderloin is the long, thin muscle along the pig's spine — the least used muscle and therefore the most tender cut. It's low in fat and cooks quickly. That's also the risk: too long on the BBQ and it becomes dry. The core temperature is crucial here.

  • Weight: approx. 300–500 g per tenderloin
  • Servings: 1 tenderloin for 2 people
  • Cooking time: approx. 15–20 minutes total
  • Doneness: slightly pink inside — 63–68°C core

Pork tenderloin core temperature BBQ

Doneness Core Temperature Color
Slightly pink (recommended) 63–68°C Slightly pink inside
Cooked through 70–75°C White/grey inside
Overcooked 75°C+ Dry and tough

Pork tenderloin is safe to eat slightly pink at 63°C — this is the European food safety guideline for pork.

→ How to measure core temperature?
→ Complete temperature guide for all meat types

Which dry rub to use for pork tenderloin?

  • Toscana Fire — Fennel seeds, smoked paprika, allspice, cayenne. Aromatic and elegant — the Italian herbs perfectly complement the delicate flavor of pork tenderloin. The top recommendation.
  • Shawarma BBQ Rub — Cumin, coriander, cinnamon, allspice. Warm and Middle Eastern — gives pork tenderloin an unexpected but wonderful flavor dimension.
  • Tex-Mex BBQ Rub — Cumin, smoked paprika, chili. Smoky and spicy — for those who want a bolder flavor.

→ Full overview: which rub pairs with which meat?

Step-by-step pork tenderloin BBQ recipe

Step 1 — Preparation (10 minutes)

  1. Remove silver skin — the thin, white membrane on the outside. Slide a knife underneath and pull it off in one motion. This membrane shrinks on the BBQ and makes the meat tough.
  2. Pat dry with paper towels.
  3. Rub with olive oil — a thin layer so the rub adheres better.
  4. Rub in seasoning — generously on all sides. Press firmly.
  5. Let it absorb — at least 30 minutes at room temperature, or overnight in the refrigerator.

Step 2 — Prepare BBQ (two-zone method)

  1. Prepare the BBQ for the two-zone method: direct zone for searing, indirect zone for finishing. → More about direct vs. indirect heat
  2. Aim for 200–220°C in the direct zone.

Step 3 — Searing (6–8 minutes)

  1. Place the pork tenderloin on the direct zone.
  2. Sear for 2 minutes per side — 4 sides total. This creates a crispy crust on all sides.

Step 4 — Finishing (8–12 minutes)

  1. Move to the indirect zone. Close the lid.
  2. Cook until a core temperature of 63–68°C.

Step 5 — Rest and serve

  1. Remove from the BBQ and let rest for 5 minutes loosely covered with foil.
  2. Slice into medallions about 2 cm thick and serve immediately.

Pork tenderloin on the Kamado

On a Kamado, the two-zone method works excellent for pork tenderloin. Set the Kamado to 200–220°C with a deflector on one side. Sear the tenderloin directly over the coals, then move to the indirect zone above the deflector for finishing. The ceramic walls maintain stable heat — ideal for the thin pork tenderloin. Core temperature remains key: 63–68°C.

Frequently asked questions about pork tenderloin on the BBQ

How long does pork tenderloin take on the BBQ?

Total approx. 15–20 minutes: 6–8 minutes searing over direct heat + 8–12 minutes indirect finishing. Core temperature is leading — not time. Goal: 63–68°C.

What is the core temperature for pork tenderloin on the BBQ?

63–68°C for slightly pink — the recommended doneness for maximum juiciness. Above 75°C, it becomes dry and tough.

Can pork tenderloin be pink?

Yes — at a core temperature of 63°C, pork tenderloin is safe to eat and slightly pink inside. This is the European food safety guideline for pork.

What is the difference between pork tenderloin and pork loin?

Pork tenderloin is the long, thin muscle along the spine — the most tender cut. Pork loin is a different cut and slightly less tender. Pork tenderloin is thinner and cooks faster.

How do I cook pork tenderloin on the Kamado?

Set the Kamado to 200–220°C with a deflector on one side. Sear the tenderloin directly over the coals, then move to the indirect zone for finishing until 63–68°C core temperature.

More pork inspiration

Ready to get started?