Phat stands for “pretty hot and “TASTY!” For this article at least. Get ready because today you are about to discover twenty delicious grilled pork tenderloin recipes from eighteen experts.
Experts passionate about cooking. And food. And pork tenderloin.
We’ve put together 20 phenomenal recipes from food enthusiasts that guarantee to make you a grilling superstar. The star ingredient you ask?
A smokin’ hot pork tenderloin. These recipes, along with some grilling tips, will have your friends and family eating out of your hand. So to speak. And begging for the secret to your perfectly succulent grilled pork tenderloin.
Where’d ya get that COOL doorstop?
Have you ever overcooked a pork tenderloin and ended up with a dried out hunk o’ meat? Was it so dry and tough you could have used it for a doorstop, rug beating implement or new chew toy for Fido? Ouch.
Maybe you attempted a salvage mission. You chopped it up, drowned it in a quart of BBQ sauce, and slapped it on a toasted bun. Ta da!
What happened anyhow? Did you forget to marinate? Did you need a touch of grilling know how? Were the stars misaligned?
Maybe it was all of the above. That’s a bummer.
Well my friends. Today is your lucky day. Not for winning a million in the lottery. Sorry. 😉 But for winning confidence. Yes! Grilling confidence.
How you ask? By learning some full proof recipes plus a few grilling tricks. But first let’s get a little pork knowledge under our belts. Shall we?
A Tale of Two “Loins”
“It was the best of “loins,” it was the worst of “loins.” Obviously you want to hear about the best. At least the best about a grilled pork tenderloin!
The pork loin and tenderloin are different cuts of meat with the loin being the larger. The loin originates from between the shoulder and start of the piggy’s leg and weighs from two to four pounds. It can be purchased as bone-in or boneless.
This larger cut of meat is termed a roast. Best cooking for a loin (roast) you ask? Rolled and tied. Brined and rubbed. Slow and low over indirect heat. You get the picture.
Now about the slender and lovely pork tenderloin. It comes from inside the ribcage near the end of the loin. It generally weighs around 3/4 to 1/2 pounds. This part of the piggy gets very little exercise. (How does it stay so thin?) Because of this, it has very little fat and connective tissue, grills up nice and juicy. If you cook it correctly, that is.
Pork tenderloin is mild in flavor and best when rubbed and soaked. Stuffed and rolled. Sliced and sauced. Typically it’s cooked quicker instead of slow and low like the loin. Usually to an internal temperature between 145° and 160° F. Followed by a 3-5 minute rest. But more on cooking later.
What’s the big deal you ask? Well the structure and location of course. And the manner in which it’s cooked. Inappropriate cooking leads to a super dry hunk of meat. Yep, like a doorstop. (Please see above paragraph). Unless of course you have some handy-dandy inside tips. 😉
Hear ye oh hear ye!
This meaty round-up includes tried and true recipes from folks who cook with a passion. These experts know the difference between a pork tenderloin and a loin. Their upcoming delicious recipes are proof.
These recipes employ expert cooking techniques. Cooking techniques that guarantee a tender grilled pork tenderloin. Every time. Cooking techniques that increase your grilling success. Maybe even techniques to prevent the above mentioned dried out hunk o’ meat disaster!
So why is this your lucky day again? These passionate cooks experiment, grill, and win on the flavor battlefield. So follow their battle plans to a T and you will too. Your friends and family will thank you for it! But not Fido.
So go ahead and do it. Pull out your grill or smoker and dust ’em off. Plan a cook out soon and show off your new skills. Show everyone how you can cook a tremendously phat grilled pork tenderloin. You’ll be getting rave reviews and rounds of applause. Just make sure you take a bow. Maybe even two!
P.S. Stay tuned friends. At the end some special side dishes will make curtain call. They are great supporting actors for a star grilled pork tenderloin.
20 “Phat” Grilled Pork Tenderloin Recipes
Sweet Peas and Saffron
Denise is the author of Sweet Peas and Saffron and lives in Calgary, Canada. She is a wife and full-time Mom who takes care of her family AND works on her PhD at the same time. Busy lady! Her blog is full of fantastic “Fun, Delicious, No Fuss Recipes.” As her motto states.
Denise, with her witty style of writing, says “I have very high standards and don’t post any recipes on my website that I wouldn’t make again and again. The recipes that make the cut are truly recipes that I adore!” Who wouldn’t adore this Cherry Chipotle Grilled Pork Tenderloin? I’m glad it made the cut. The marinade is a combination of lime, honey, and chipotle peppers that creates a smoky sweet caramelization.
Tasty Tidbit: Wrap the cooked pork up in the foil with some of the marinade for 10 minutes. This will increase the moisture and flavor of the final dish.
Spiced, One Dash at a Time
David, author of Spiced, One Dash at a Time, lives outside of Saratoga Springs, NY. He claims he has a sweet palate. David’s love is supposedly baking sweet goodies. NO problem with that! His cooking repertoire certainly includes yummy savory recipes as well.
Like this Grilled Bacon Jalapeno Stuffed Pork Tenderloin. It looks pretty darn sweet! Don’t you agree? David develops and tests recipes for several national food brands. He was also the national winner of the 2013 Sara Lee Desserts Recipe Contest! Congratulations David! That’s so cool!
Tasty Tidbit: This grilled pork tenderloin can be stuffed ahead of time and grilled later.
Colleen author of Souffle Bombay: Where Food, Love, Life & Laughter Collide, claims in her bio “I can’t draw, I can’t paint, I can’t sew, I can’t craft, I can’t even pick out paint colors for my home…”but I love to cook, it centers me and I guess in a way its my identifier.” Well said Colleen, lots of folks feel the same way. Cooking is a fun creative medium for many of us.
Colleen spends quality time with her children cooking. Her daughter actually came up with the blog name. How catchy and cool is that? This Spicy Grilled Pork Tenderloin is a shining example of her creative excellence. Keep on creating Colleen. You do it so well. Oh yea, this grilled beauty is somewhat spicy so watch out!
Tasty Tidbit: Rest the tenderloin for a few minutes before serving to increase tenderness. For less heat use half the amount of peppers.
Garnish and Glaze
Melanie, author of Garnish and Glaze, is a young stay at home Mom from Omaha, Nebraska, who “loves to cook, sew, craft, run, and sleep.” Well this wonderful looking Easy Teriyaki Pork Kabobs recipe shows her love for cooking! And her skills too.
This recipe is easy like the title says. Melanie claims ” A big part of why I love to cook so much is because of the precious memories I have with my mom,,,She instilled in me a love for the art of cooking and creating something that can be shared to brighten someone’s day.”
Well said Melanie. Cooking together forms bonds and shows love. In so many cultures. Generational recipes get passed down during those special times. Wonderful. Colorful slices of pineapple, red and green bell pepper, and purple onion make this a vibrant and beautiful dish.
Tasty Tidbit: Use of a teriyaki flavor pre-marinated tenderloin saves prep time.
Sally, author of Bewitching Kitchen, was born and raised in Sao Paulo, Brazil. She now calls Manhattan, Kansas home. Sally states in her bio “My approach to cooking reflects the timeless advice of Julia Child, using a famous quote by Harvey Steiman: “Everything in moderation, including moderation” and “ If I were to define myself professionally, I’d say I am equal parts microbiologist, molecular biologist, and biochemist.”
Her grilled Pork Tenderloin Adobado is fabuloso! And yummy. Keep on brewing up goodies in that kitchen Sally. You most certainly are bewitching!
Tasty Tidbit: Adobado style is a Mexican flavor profile that creates a slightly spicy grilled pork tenderloin. Butterfly the pork to save cooking time.
Your Home Based Mom
Leigh Anne, author of Your Home Based Mom, lives in Portland, Oregon. She is a wife and mother of four. Leigh Anne says “My number one priority has been and will always be my family”…”But I also feel strongly that it is possible for women to incorporate all of their interests, goals and ambitions into a balanced life.” Love her philosophy. Don’t you?
Leigh Anne is quite the entrepreneur. She raised her children plus ran several home-based businesses. At the same time. Yes, it’s possible. She lives out her own philosophy daily! (See first paragraph)
Her love for cooking and family show in this grilled Pork Tenderloin with Orange Marmalade recipe. Leigh Anne discovered the deliciousness of orange marmalade during a visit to England. It was love at first bite and adds a nice sweet touch to this recipe.
Tasty Tidbit: Easy and quick recipe with a marinade of pineapple juice, apple cider vinegar, and soy sauce. The marmalade creates a wonderful glaze on the finished grilled pork tenderloin.
The Everyday Cookbook: Everyday Family Favorites
Cheryl at Everyday Family Favorites authors a delicious website. It’s “a collection of recipes for the entrees, sides and desserts that everyone loves. There aren’t any fancy ingredients, no exotic flavors, just good-to-eat home cooked food.” Her tag line? “Recipes gathered from family, friends and various notes scratched down on random pieces of paper, tucked away for years.” Love it.
This basic Grilled Pork Tenderloin recipe demonstrates her motto well. Although simple, it produces an incredibly tender and juicy grilled pork tenderloin. “The Everyday Cookbook” specializes in easy recipes. Recipes that include ingredients from the local grocery store or farmer’s market.
Tasty Tidbit: Tenderloin is simple and seasoned with”The Montreal Steak Seasoning” that gives it a nice peppery flavor.
A Farmgirl’s Dabbles
Brenda is from Minnesota and author of A Farmgirl’s Dabbles. She is a wife a and mother to two daughters. Brenda says “I believe that deliciousness is meant to be shared, and that family food traditions should never fade away.” Most of the recipes she shares were passed down by her mother and grandmas. “Their sense of adventure guides my desire to never stop experimenting, and to add a twist from the modern food world whenever I can.”
Many family traditions pass down during the simple act of cooking together. And passing down recipes. We are glad Brenda continues to share her family favorites at her website.
Brenda developed two of the three following recipes for the National Pork Board (NPB). How cool is that? You will understand the versatility of pork after checking out these recipes. Pork most definitely allows endless recipe possibilities.
Tasty Tidbit: Only grill a pork tenderloin to 145° ; then allow to rest for 3 minutes to increase juiciness.
Up first is a delicious and original recipe designed with her family in mind. It’s one of their favorites! Slightly spicy with a hint of chili and lime.
Second is this easy Grilled Asian Pork Tenderloin Salad. Created for both the National Pork Board and PorkBeInspired. Again, to show the versatility of pork? It’s sliced and then marinated. Makes for a simple yet delicious preparation. Nice.
This lovely salad is colorful, delicious and healthy. How good is that? The salad lovers in your family will go crazy for it. And for the fresh and vibrant honey-ginger dressing. Yummo!
Last but not least is a Grilled Charmoula Pork Kebabs with Yogurt Mint Sauce recipe. This is the second recipe Brenda created for the National Pork Board. Very impressive! The charmoula marinade originates from the North African culture. Cultural variations or versions of this seasoning are numerous.
However, the base is usually a combination of coriander, cumin and chilies. Different herbs, garlic, lemon juice, and olive oil are then added.
Tasty Tidbit: Increase the paprika to add a touch of spicy heat. Charmoula seasoning can be used on grilled meat, fish or vegetables.
Peanut Butter & Peppers
Jennifer is from Oakley, California and author of Peanut Butter & Peppers. She works full-time and is a wife and mom to one daughter. Her goal? To make regular everyday food a little healthier. But she likes to splurge sometimes too!
“I must tell you, I just love to cook and make new creations. My philosophy is to find that balance between good and bad food. I truly believe you can have everything in moderation, just make smart choices. You’ll find healthy recipes and not so healthy recipes here. I also try to make the unhealthy ones a little bit more healthy without sacrificing the flavor. I’ll share with you my good recipes and my flops, so you don’t make the same mistake as me.”
Great motto to live (and cook) by.
Here is a perfect example of eating delicious and healthy. Her Memphis Rubbed Pork Tenderloin recipe. Maybe you can afford to eat a bit of cake now? The ingredients are basic but still produce a juicy tenderloin with a hint of heat.
Tasty Tidbit: The Memphis rub imparts a sweet and savory flavor to the grilled pork tenderloin. Marinate for four hours or longer.
Ink & Embers
Gerald, author of Ink & Embers, is a lifelong resident from St. Louis, Missouri. Gerald, (aka Jerry) is a “Writer, Reporter, Recorder of Thoughts and Musings.” He loves to grill and his motto? “Because life is better wood fired.” AMEN Jerry!
He has “…come to believe that the art of grilling, good times, and a family atmosphere are eternally and historically connected.” Agreed! Gerald’s written work is published in Chicken Soup For The Soul – Stay Positive, ParentUSACity.com, St. Louis Parent Magazine, and other sources. Check out his site for all his credentials. Quite impressive!
Jerry has always liked teriyaki as a flavor profile but doesn’t like the bottled sauce. This recipe uses a home-made, cooked marinade that includes ginger, soy sauce and sesame oil. The leftover marinade is reduced and used to create a sauce. Delish!
There’s a few super grilling tricks included with this recipe. Check out the smoky beauty you will create with this grilled Teriyaki Pork Tenderloin recipe.
Tasty Tidbit: A strong “bark” or crust requires a sear on all four sides of the tenderloin first. For extra flavor throw in a bit of smoking wood.
Chaos in the Kitchen
Katie, author of Chaos in the Kitchen, is from Houston, Texas. She is a busy stay at home Mom who started her blog based on this single question: “So, what do you like to do?”
She “,,, was completely aghast that I couldn’t answer-I had no idea of my own likes and dislikes. Too embarrassed to admit the truth,,,I settled on the idea that I like to cook.” Couldn’t have said it better.
A common dilemma shared by many parents, she considers her blog a network of connections to other busy moms. To share day-to-day life and new recipes. Very important!
Keep creating that chaos. You are GOOD at it and this Grilled or Pan Roasted Pork Tenderloin in Honey Lime Chipotle Marinade recipe is proof in the puddin’.
Tasty Tidbit: This can be oven roasted. A mixture of lime, chipotle peppers and honey combine to create a crisp, caramelized crust on the tenderloin.
Liren, author of Kitchen Confidante, is from the San Francisco Bay area in beautiful California. This mom of two she states in her bio, “I am inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it….When I began cooking in earnest, I learned to cherish recipes that remind me of family, friends and life events…I have found that my blog gives voice to my creative side,,,”
“One of the most rewarding aspects of blogging is connecting with a world of like-minded people. I enjoy meeting and telling the stories behind passionate local food artisans and wine makers.”
Check out this Grilled Balsamic-Garlic Crusted Pork Tenderloin recipe. Creative AND delicious! This is easy to prep and begins with application of an aromatic and flavorful rub. The rub is a combo of Balsamic vinegar, garlic and olive oil.
Tasty Tidbit: The marinade creates a tender grilled pork tenderloin with a smokey garlic flavor. It can be marinated a few hours or over night.
A Feast For The Eyes
Debby, author at A Feast For the Eyes, is a wife and mother to one grown son. She resides in the scenic Monterey Bay area in California. Debby initially began to blog as a way to document and organize German recipes she learned from her mother.
She offers step by step directions and photos for her recipes. “Over the last couple of years, my blog has evolved into a format of sharing step-by-step photos on how I made a recipe. I’m so highly visual, that I hope my instructions will inspire someone to try one of my recipes– and that it will give them the confidence to do it.”
Debby’s cooking style is influenced by German and Mexican traditions. Her mothers’ family were restaurateurs in Bavaria for generations. How cool!
Discover this wonderful Chinese/Asian Style Glazed Pork Tenderloin with Asian Slaw recipe. It’s adapted from an issue of Cook’s Country Magazine, August/September issue. The marinade is a sweet and spicy mix of soy sauce, apricot preserves and hoison sauce. This recipe attempts to replicate the flavor of Chinese style spare ribs. The Asian Slaw recipe is coming up with soon so stay tuned!
Tasty Tidbit: Use a knife to carefully remove the silver skin. The marinade create a tasty sweet glaze atop the grilled pork tenderloin.
Our Best Bites
Kate and Sara are duo authors to Our Best Bites. Both are wives, mothers and good friends. Sara lives in Boise, Idaho and Kate in Pineville, Louisiana. They state “We’re two girls who love to cook and create!
We’re also both wives and mothers balancing home management, part-time work, church and community involvement, and a myriad of other things. So we’re probably just like a lot of you. We want to show you that cooking at home can be a delicious, fun, and easy way to express yourself and to care for your families and friends.” Well said.
Kate and Sara are authors of two bestselling cook books, “Best Bites: Mormon Moms in the Kitchen” and “Savoring the Seasons with Our Best Bites.” Very impressive. Here is a delicious grilled Pork Tenderloin with Chimichurri recipe by these smart, talented moms.
Tasty Tidbit: Chimichurri is an Argentinian sauce traditionally served as a condiment on various meats. It most definitely is the Latin equivalent to a Mexican “salsa.” Every family and region have their own combo of ingredients and spices added to the base herbs of cilantro and flat leaf parsley.
Smoked ‘N Grilled
Curt is author at Smoked ‘N Grilled and lives in Wisconsin. He grew up in Texas and is no stranger to grilling on the BBQ. Curt says “There are some foods here in Wisconsin I’ve come to love on the grill, like brats, but for the most part, I miss the good ole Texas BBQ.”
Nowadays he prefers to cook slow and low on his smoker. “Every time I smoke, it’s an adventure and a learning, or fine tuning process. Experimenting is the key to finding new and unique recipes and methods.”
Looks like he has this Smoked Bacon Stuffed Pork Tenderloin pretty fine tuned. Yummy! Bacon stuffed in a pork tenderloin along with a flavorful mix of onion, bacon, celery and apple. Then smoked. Can you say crazy good? Check out his super summer grilling hints too.
Tasty tidbit: No marinade or rub required. This grilled pork tenderloin lets the mesquite smoke flavor take the lead.
The Food Charlatan
Karen, author of The Food Charlatan, is from Sacramento, California. She’s a wife and mom. With a wicked sense of humor. When you read her bio you’ll understand. She makes you feel comfortable about kitchen blunders. That’s good, right?
“Sometimes I forget important things, like adding the dry ingredients to my cookies, so that they bake into a puddle of soup. Please tell me this happens to you sometimes? I will cry into a glass of milk and an entire package of Oreos if I find out I’m the only one who has epic kitchen failures occasionally.”
No Karen, you are NOT the only one. But can we still eat Oreos together? Her lovely blog is chock full of family friendly recipes. Recipes that are inexpensive to prepare. Recipes the kids will actually eat. Wonderful!
This Grilled Pork Tenderloin with Peanut-Lime Sauce is a prime example of her cooking philosophy. Inexpensive and family friendly. Did I mention easy? The marinade goes into a bag along with the pork. The pork goes straight from the bag to the grill. Slice and serve. Voila.
Tasty Tidbit: The Peanut-Lime marinade is slightly spicy and heated up for a drizzle of extra flavor at the end. Double the recipe and freeze the second tenderloin along with half the marinade for a quick dinner.
The Black Peppercorn
Steve, author of The Black Peppercorn, lives in Toronto, Canada with his wife and children. He was raised by parents that loved to cook and passed their skills and passion down to Steve.
He says “My favourite place to cook is on my deck,,,During the warm months of the year, you will often find me in my backyard with the grill fired up, 80’s music playing and a cold drink in my hand. There is something special about the sizzle sound a grill makes as it is cooking up something special!
Steve also dabbles with international cuisine. He hits a home run with this Italian Orecchiette in a Marinara Sauce with Smoked Pork Tenderloin . The smokiness of the pork is a perfect balance to the freshness of the marinara and orecchiette. Delicious.
He is often in the kitchen cooking with his kids. His goal? To pass his cooking passion down to his kiddos. Just like his parents. A series devoted to his kiddo’s cooking adventures is part of his website. It’s called Kids in the Kitchen. Love it!
Tasty Tidbit: Read here on How to Smoke a Pork Tenderloin . Now this is a PHAT instruction! 😎
Basic Smoked Pork Tenderloin
Katie, author of Katie’s Cucina, is from Orlando, Florida. She is a wife and mother along with a home cook, food blogger and recipe developer. Although not professionally trained in the culinary arts, Katie says “I’m a home cook that has refined my skills over time. I typically like to take 1-2 cooking class each year at Le Cordon Bleu to learn new skills. Maybe one day I’ll go to culinary school.”
Katie started her blog as a hobby and medium to share her recipes. Now she runs her site as a full-time business and is quite the entrepreneur. Like so many other entrepreneurs, she made the decision to ditch Corporate America and do what she loves. Way to go Katie. Feels good doesn’t it?
This fabulous Grilled Brown Sugar Chili Pork Tenderloin shows everyone who’s boss. That would be HER, of course. Katie has the gift no culinary school can teach. The gift every exceptional cook possesses. A passion for cooking which is married to creativity. You got it girl so keep on creating in your lovely cucina!
Tasty Tidbit: A brown sugar and chili rub create a sweet and savory flavor for this lovely grilled pork tenderloin.
Superb Side Dishes
(This is my favorite cake recipe. Designed to pair specifically with BBQ!)