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Grilled Pork Tenderloin Recipe

The Best Grilled Pork Tenderloin Recipe

Course Pork
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 8
Author Fine Cooking

Ingredients

  • For the Sweet Chile Glaze:
  • 2 teaspoons vegetable oil
  • 2 teaspoons ancho chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup frozen pineapple juice concentrate thawed (or 1/2 cup pineapple juice thickened with 1/2 tablespoon corn starch)
  • For the Pork Tenderloin
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 2 pounds pork tenderloins about 2 total
  • Mango Chutney Sauce for serving optional

Instructions

  1. In a medium 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. Remove the pork from the brine, rinse thoroughly, and pat dry.

  2. Rub the brined tenderloins all over with the sweet chile glaze and then season with the pepper. Or, season to taste with another flavoring of your choice.

  3. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
  4. Put the pork on the hot grill grate. 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 continue to cook the pork 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 1/2-inch slices and serve immediately, with the sauce of your choice.
  5. Serve with mango chutney sauce. (optional)