Thanks to the simple and magical combination of chili powder, pineapple juice and cumin you’ll find this to be one of the most perfect grilled pork tenderloin dinners you’ve ever served. Drizzled with jarred Mango Chutney, this is easy enough even for a beginner cook and impressive enough for entertaining, you’re going to love this recipe.
Pork chops recipes can be easy to prepare and a good idea for entertaining. Check out this recipe for Honey Garlic Pork Chops … a no-fuss recipe that’s big on flavor.
I bet each and everyone of you have a “go-to” pork tenderloin recipe. But do you have a perfect grilled pork tenderloin recipe that so special you’d be willing to serve to company for entertaining?
This recipe is most certainly one to be considered. Not only for it’s flavor qualities, but for the no-fail method to grill pork tenderloin.
Pork tenderloin is one of the most tender proteins that we can purchase. It’s extremely low in fat and extremely easy to cook. And it cooks rather quickly.
Boasting lovely flavor on its own, pork tenderloin is also a blank canvas for so many flavor option we can throw its way. Marinated, glazed or rubbed, it’s a forgiving cut of meat that never seems to disappoint.
This recipe for Grilled Pork Tenderloin calls for a quick brine in sugar and salt. And then an 20 minute visit with the grill.
Once cooked, I think you’ll find this to be just about the most perfect grilled pork tenderloin recipes you’ve ever tried.
With a sweet spicy luxurious glaze, and a food-proof method of grilling pork tenderloin, you’ve going to love the results.
Ingredients You’ll Need
- Frozen Pineapple Concentrate.
- Cumin.
- Chili Powder.
- Oil
- Salt and Sugar for the Brine
- 2 Pork Tenderloins. About 2 pounds total.
- Mango Chutney to finish for the easiest grilled pork tenderloin sauce.
Ingredient Substitutions
- Pineapple Concentrate: Substitute pineapple concentrate with ½ cup pineapple juice thickened with ½ tablespoon cornstarch.
- Chili Powder Seasoning: Substitute chili seasoning with a single ground chile powder. Ancho chile powder is a good choice, or a New Mexico chile powder such as Chimayo. A single blend chile powder can carry some heat, so be careful how much you add.
- If you can’t find Mango Chutney, thin apricot jam with a little water. You can also finish this recipe with Mango Pico de Gallo. It’s all about that sweet and salty end flavor.
Step by Step Instructions
Be sure to see the recipe card below for complete ingredients and instructions.
- Step 1: In a 3 quart bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silver skin and submerge them in the brine. Let stand about 45 minutes.
- Step 2: In the meantime, make the glaze. In a small saucepan (I use my omelette pan) heat the oil, chile powder and cumin over medium heat. When the mixture starts to sizzle and the spices become fragrant, add the pineapple juice. Simmer until the mixture becomes thick. Remove from heat. At this point I like to stir in a tablespoon of mango chutney (optional).
- Step 3: Remove the pork from the brine and pat dry. Using a brush, coat the tenderloins liberally with the sweet chile glaze.
- Step 4: Grill the pork tenderloins. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
- Put the pork on the hot grill grate. Turn heat down to 400 degrees. Close the lid and grill for 7 minutes.
- Turn the pork over, close the lid, and grill for another 6 minutes.
- Turn off the heat (keep the lid closed) and let the pork cook for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
- Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately, Drizzle liberally with Mango Chutney.
This process for grilling pork tenderloin works very well. The end result is a crunchy on the outside and oh-so-tender on the inside flavorful treat that was cooked perfectly.
Variations
Here are a couple of fun glaze flavor options. Just cook the mixture using the same instructions as for the pineapple glaze called for in this recipe.
- Rosemary Orange Glaze: ¼ cup frozen orange juice concentrate (thawed), 1 teaspoon brown sugar, 2 teaspoons minced fresh rosemary.
- Curry Apple Glaze: ⅓ cup frozen apple juice concentrate (thawed), 2 teaspoons vegetable oil, 1 Tablespoon curry powder.
- This grilled pork tenderloin would also be delicious glazed with Peach BBQ Sauce. Just sayin’.
Pro Tip: Purchase pork tenderloins that are pinkish red in color with some marbling in the meat. Marbling = fat = flavor. And don’t cook pork tenderloin straight from the refrigerator. Let it sit at room temperature for 30 minutes before cooking.
FAQ’s
If pork tenderloin is so tender, is it really necessary? Pork tenderloin is a super lean cut of meat, and it does have the potential to dry out if you over cook it. When brining a pork tenderloin, the meat not only takes on additional flavor, but additional moisture. So you’re basically making the meat juicer before the cooking process is started. Brining is much more important that marinating, which simply adds flavor to the surface of the meat.
Pork tenderloin meets the criteria for the American Heart Associations Heart Checkmark. Which means it contains less than 5 grams of fat, 2 grams or less of saturated fat, and 480 milligrams or less of sodium, per serving. Pork is packed with protein, making it a good choice for including in a health forward balanced diet. Source: National Pork Board
A simple brine will not only help to add flavor, but it adds moisture to the meat, which will aid in keeping that tenderloin juicy as it cooks. A quick sear on hot grates when the meat first hits the grill, will also seal in the flavor and moisture.
Storage
Its best to cook pork tenderloin soon after purchasing. However, if will store 2 – 3 days in the refrigerator. Once cooked, store pork tenderloin in an air tight container in the fridge or freezer. It will keep about 4 days in refrigerator, and up to 6 months in the freezer.
What To Serve With Grilled Pork Tenderloin
- Pioneer Woman’s Best Macaroni Salad
- Sweet and Spicy Baked Beans
- Savory Oven Roasted Cast Iron Skillet Potatoes
- Company Salad
Perfect Grilled Pork Tenderloin with Mango Chutney
This is a lovely and easy recipe for entertaining. Pork tenderloins are routinely packaged with two tenderloins, and will weigh around 1 pound each. If you calculate about ¼ pound for each person, this recipe will serve 8 people.
And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of great recipes including the most popular on my site for Campfire Ribs, grilled country style pork ribs.
More Pork Tenderloin Recipes
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
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Perfect Grilled Pork Tenderloin with Mango Chutney
Ingredients
- For the Pork Tenderloin
- ½ cup kosher salt
- ½ cup granulated sugar
- 2 pounds pork tenderloins about 2 total
- For the Sweet Chile Glaze:
- 2 teaspoons vegetable oil
- 2 teaspoons New Mexico Chile powder or chili powder
- ½ teaspoon ground cumin
- ¼ cup frozen pineapple juice concentrate thawed (or ½ cup pineapple juice thickened with ½ tablespoon corn starch)
- Mango Chutney Sauce for serving optional
Instructions
- In a 3 quart bowl, mix salt and sugar with 1 quart cool water until dissolved. Trim the tenderloins of excess fat and silver skin and submerge them in the brine; let stand about 45 minutes at room temperature. Remove the pork from the brinen and pat dry.
- In the meantime, make the sweet chili glaze.
- For the Sweet Chili Glaze: In a small saucepan (I use my omelette pan) heat the oil, chile powder and cumin over medium heat. When the mixture starts to sizzle and the spices become fragrant, add the pineapple juice. Simmer until the mixture becomes thick. Remove from heat. At this point I like to stir in a tablespoon of mango chutney.
- Remove the pork from the brine and pat dry.
- Brush the tenderloins all over with the sweet chile glaze and then season with salt and pepper.
- Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
- Put the pork on the hot grill grate. Turn heat down to 400 degrees. Close the lid and grill for 7 minutes.
- Turn the pork over, close the lid, and grill for another 6 minutes.
- Turn off the heat (keep the lid closed) and let the pork cook for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
- Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately, Drizzle liberally with Mango Chutney.
Notes
- Rosemary Orange Glaze: ¼ cup frozen orange juice concentrate (thawed), 1 teaspoon brown sugar, 2 teaspoons minced fresh rosemary.
- Curry Apple Glaze: ⅓ cup frozen apple juice concentrate (thawed), 2 teaspoons vegetable oil, 1 Tablespoon curry powder.
Nutrition
Perfect Grilled Pork Tenderloin with Mango Chutney …It’s what’s for Dinner.
This recipe was first published August of 2014 and updated May of 2022 with step by step instructions.
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Yum! The mango chutney looks terrific. And I LOVE pork tenderloin. Such a great warm weather dish — thanks.
Pinned! The best pork tenderloin starts not with a recipe but cooking it only to 145°F, like you did. Dried pork turns to sawdust in your mouth, ick. Yours looks perfect!
I look forward to trying this one.
Wow, coming from a master griller like yourself, that’s a huge compliment. I did keep a tab on that internal temp.
This looks super tasty and so delicious.. Thanks for the recipe and ingredients, I’m going to have this for weekend with My family 🙂
Thanks so much Jona. Always love to hear from new readers. Thanks for the comment.
I love your new blog , layout, LeAnn!
This looks delicious! We love pork, although I usually make pork chops or cutlets. I will definitely try the brine and sweet glaze and make this before barbecue season is over!
Thanks Pat.
What a fascinating post. I say that from the perspective that pork might be my favorite meat. Luckily I have never been roughed up to make a definitive choice. Ha. The different glaze choices is perfect. I like that.
I don’t’ cook pork tenderloin that often either. This sounds like a delicious way to prepare it!
I never make pork tenderloin exactly the same way twice. And I’ve never grilled it. I gotta try this — it looks so excellent. Thanks.
What a nice easy peasy dinner idea! I’ve had PW’s macaroni salad and I have to agree it’s just wonderful.
This sounds like a very good pork tenderloin. I like that it gets crusty on the outside. Great photos Lea Ann.
I don’t eat a lot of pork except in bacon form, but every now and then I do grill a pork tenderloin. I do not like the preflavored stuff and luckily Costco sells it on its own. Now I’ll have to see if I can adjust your recipe to make it my best ever!
We like pork tenderloin but have never found an oh-wow recipe so I’m glad you did and we’ll give it a try. Yours looks perfectly cooked.
We enjoy pork tenderloin often in our family…This recipe that you posted looks fabulous. After reading this post I am going to start brining my pork tenderloin too.
Hope you are having a great summer.
Velva
I can also say that I’ve never been overly thrilled with the grilled pork tenderloin recipes we’ve tried. After checking, I see that I don’t have one single grilled pork tenderloin recipe on my blog. Thanks for the heads up on the Fine Cooking techniques. Worth another try! Yours looks delicious.
Everyone around me swears by brining. I really need to get on the brining bandwagon! Love this recipe- thanks for sharing!!
HI Lea Ann, your pork tenderloin looks perfectly cooked, love the char on the outside. There is not too many recipes that I cook over and over again, this could be one.
Looks delicious! You can never have too many pork tenderloin recipes! This looks delicious!
I don’t have what I would call a go-to pork tenderloin recipe either. Mostly we grill it or saute it. Your’s is perfectly cooked with a nice sear, both of which are important to me. I will definitely try this.
Sam