Best Ever Grilled Pork Tenderloin Recipe: Cedar-Plank Infused Juiciness

Cedar-plank grilling transforms pork tenderloin into a best-ever dish with smoky depth and unmatched juiciness. I discovered this method during a coastal cookout, where the scent of cedar blended with spice rub created something extraordinary.

This technique delivers tender, flavorful meat every time. The cedar infuses subtle wood smoke while protecting the lean cut from drying out on the grill. A simple herb rub enhances the natural sweetness of the pork.

You’ll achieve restaurant-quality results with minimal effort. The pork emerges with a delicate crust and perfectly pink center, ready to impress at any gathering. Serve with grilled vegetables for a complete meal.

Perfect for weekend barbecues or special occasions. This method never fails to deliver on its promise of exceptional flavor and texture.

Ingredients for Best Ever Grilled Pork Tenderloin

Transform your grill with these bold ingredients for smoky, juicy perfection every time.

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The pork tenderloin is the star—look for uniform thickness and a rosy color at the store. Whole Foods or Costco have great options, but any supermarket with a solid meat counter works. The cedar plank is non-negotiable here (untreated, food-grade only). Soak it for at least 2 hours before grilling to prevent burning. I grab mine from Home Depot or a local hardware store—they’re usually stocked with the grilling supplies.

No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Fresh rosemary or thyme can replace dried at three times the amount. If you don’t have apple cider vinegar, rice vinegar or lemon juice work too. The brown sugar is key for that caramelized crust, but honey (if not vegan) or maple syrup can sub in a pinch. Don’t skip the soaking step on the plank—it’s what keeps everything from catching fire.

The rub can be prepped 24 hours ahead—just store it in an airtight container. Leftover cooked pork keeps for 4-5 days in the fridge or 3 months in the freezer. Slice against the grain before storing for the most tender bites every time.

Step-by-Step Instructions for Cedar-Plank Grilled Pork Tenderloin

This method delivers incredibly tender pork with smoky cedar aroma every single time.

Step 1: Prepare and Soak the Cedar Plank

Submerge the untreated cedar plank in water for at least 2 hours or overnight. This prevents it from catching fire on the grill while still allowing it to release that incredible cedar smoke. I always use a heavy bowl or can to weigh it down so it stays fully submerged.

Before grilling, remove the plank from water and give it a quick scrub to remove any loose fibers. Pat it dry with paper towels—you want it damp but not dripping when it hits the grill. This preparation ensures even smoke distribution without flare-ups.

Step 2: Create the Flavorful Dry Rub

In a small bowl, combine the 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tbsp kosher salt, and 1 tsp black pepper. Rub the mixture between your fingers to release the aromatic oils from the herbs.

This blend creates a sweet, smoky, herbal crust that complements the pork beautifully. The brown sugar will caramelize during grilling, adding depth to the flavor profile while the smoked paprika provides that essential grilled character.

Step 3: Season and Marinate the Pork Tenderloin

Pat the 1.5 lb pork tenderloin completely dry with paper towels. This ensures the rub adheres properly and promotes even browning. Rub the entire surface with the 2 tbsp olive oil and 1 tbsp apple cider vinegar—the vinegar adds brightness that cuts through the richness.

Press the dry rub mixture all over the pork, making sure to coat every surface evenly. Then, rub the minced 3 cloves fresh garlic cloves onto the meat, pressing it into the rub so it sticks. Let the seasoned pork sit at room temperature for 30 minutes while you preheat your grill.

Step 4: Grill to Perfection on the Cedar Plank

Preheat your grill to medium-high heat (about 400°F). Place the soaked cedar plank on the grill grates and close the lid for 5 minutes to allow it to start smoking. Then, place the pork tenderloin on the hot plank and close the lid immediately.

Grill for 20-25 minutes, turning the pork every 5 minutes for even cooking and to prevent sticking. The pork is done when an instant-read thermometer inserted into the thickest part reads 145°F and the surface is beautifully caramelized with a deep mahogany color.

Step 5: Rest and Serve with Fresh Garnish

Transfer the pork to a cutting board and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and flavorful.

Slice the pork against the grain into ½-inch thick medallions. Garnish with the 0.25 cup fresh parsley for a pop of color and freshness that complements the rich, smoky flavors perfectly. Serve immediately while still warm.

Best Sauces and Condiments for This Recipe

Classic Apple Compote

Simmer 2 diced apples with 1 tbsp apple cider vinegar, 1 tbsp brown sugar, and a pinch of cinnamon until soft. The acidity mirrors the pork’s brightness while the sweetness complements the smoky rub. I love how this brings out the pork’s natural fruitiness. ✨

Herb Chimichurri

Blend ½ cup fresh parsley, 3 garlic cloves, 2 tbsp olive oil, and 1 tbsp apple cider vinegar. This vibrant green sauce cuts through the richness with its fresh, tangy profile. It’s my go-to for adding a pop of color to the plate.

Creamy Garlic Aioli

Whisk ½ cup mayo with 1 minced garlic clove, 1 tsp lemon juice, and a pinch of smoked paprika. The creamy texture contrasts beautifully with the lean pork. I often add a dash of Dijon mustard for extra depth.

Spicy Mustard Glaze

Combine 3 tbsp Dijon mustard, 1 tbsp honey, and ½ tsp cayenne for a sweet-heat finish. Brush it on during the last 5 minutes of grilling. The heat plays perfectly against the cedar’s sweetness. 🔥

Grilled Pineapple Salsa

Dice 1 cup grilled pineapple with ¼ cup red onion, 1 jalapeño, and 2 tbsp cilantro. The smoky-sweet pineapple echoes the cedar while the jalapeño adds a fresh kick. This salsa is a crowd-pleaser at my BBQ gatherings.

Balsamic Reduction

Simmer ½ cup balsamic vinegar with 1 tbsp brown sugar until syrupy. Drizzle over sliced pork for a glossy finish. The reduction’s tangy sweetness enhances the pork’s caramelized crust without overpowering it.

Frequently Asked Questions