This recipe delivers tender pork with a smoky depth that only gas grilling can achieve. A simple herb rub enhances the natural flavors without overpowering.
With precise heat control and timing, the result is juicy, perfectly cooked pork every time. The method is straightforward, ensuring consistent success on any gas grill.
Ingredients for Gas Grill Pork Tenderloin
Simple dry rub ingredients elevate pork tenderloin to smoky, juicy perfection on the gas grill.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Tenderloin 🥩 | 1 ½ lb | Trimmed of excess fat |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | Fresh ground preferred |
| Dried Rosemary 🌿 | 1 tsp | Crushed between fingers |
| Dried Thyme 🍃 | 1 tsp | Rubbed between palms |
| Smoked Paprika 🌶️ | ½ tsp | For smoky depth |
| Brown Sugar 💛 | 1 tbsp | Light or dark |
| Dijon Mustard 🟡 | 1 tbsp | For tangy balance |
| Apple Cider Vinegar 💧 | 1 tbsp | Brightens the rub |
[recipe_ingredient_scaler]
The pork tenderloin is the star—look for uniform thickness and pale pink color at Whole Foods or Costco. Avoid pieces with excessive fat or dark spots. The herb rub relies on freshly opened spices for maximum potency. Penzeys offers exceptional quality for rosemary and thyme, but standard grocery store brands work if stored properly.
No smoked paprika? Regular paprika plus a pinch of chipotle powder adds similar depth. Fresh garlic and onion can replace powders at a 3:1 ratio (3 cloves minced = 1 tsp powder). For a sweeter rub, increase brown sugar to 2 tbsp. The Dijon can be swapped for whole-grain mustard—texture differs but flavor remains robust.
Trimmed pork keeps in the fridge for 2-3 days or freezes for 6 months. The dry rub mix stays potent in an airtight container for 3-4 months. Always bring pork to room temperature before grilling for even cooking.
Why You’ll Love This Recipe
- Minimal Effort: I just rub the tenderloin with olive oil, salt, pepper, and garlic powder—no marinade, no fuss.
- Smoky Garlic Bite: The grill chars the outside while the garlic powder gives it that deep, savory kick.
- Weeknight Hero: It cooks in 15 minutes flat, so I can get dinner on the table even on hectic nights.
- Leftovers Win: Cold slices taste amazing in sandwiches or salads the next day—no waste here.
Step-by-Step Instructions for Gas Grill Pork Tenderloin
Master the technique for perfectly grilled pork with a flavorful herb crust every time.
Step 1: Prepare the Herb Rub and Season the Pork
In a small bowl, combine the 1.5 tsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Garlic Powder, 1 tsp Onion Powder, 1 tsp Dried Rosemary, 1 tsp Dried Thyme, 0.5 tsp Smoked Paprika, 1 tbsp Brown Sugar, 1 tbsp Dijon Mustard, and 1 tbsp Apple Cider Vinegar. Mix thoroughly until it forms a thick paste.
Pat the 1.5 lb Pork Tenderloin dry with paper towels, then rub the 2 tbsp Olive Oil evenly over all surfaces. Apply the herb paste generously, pressing it into the meat to ensure full coverage. This step infuses the pork with bold, balanced flavors while the sugar caramelizes during grilling.
Step 2: Preheat the Grill for Direct and Indirect Heat
Preheat your gas grill to medium-high heat (about 400°F). Turn off one or more burners to create a direct heat zone and an indirect heat zone. This two-zone setup allows you to sear the pork first, then finish cooking it gently without burning the exterior.
Clean the grates thoroughly with a grill brush to prevent sticking. Close the lid and let the grill stabilize at temperature for 5-10 minutes. Proper preheating ensures even cooking and helps develop a beautiful crust on the pork tenderloin.
Step 3: Sear and Grill the Pork Tenderloin
Place the seasoned pork tenderloin on the direct heat side of the grill. Sear for 2-3 minutes per side until the surface develops a deep golden-brown crust and char marks appear. This high-heat step locks in juices and creates a smoky depth of flavor.
Move the pork to the indirect heat side, close the lid, and grill for 12-15 minutes. Turn the pork occasionally to ensure even cooking. The pork is ready when the internal temperature reaches 145°F in the thickest part. Avoid overcooking, as pork tenderloin can become dry if left too long on the grill.
Step 4: Rest and Serve
Transfer the pork tenderloin to a cutting board and tent loosely with aluminum foil. Let it rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and tender.
Slice the pork against the grain into ½-inch thick pieces. The grain runs lengthwise along the tenderloin, so slice perpendicular to this direction. Serve immediately while warm, with any accumulated juices spooned over the top for added flavor.
Pro Tips For Making Gas Grill Pork Tenderloin
- Preheat the Grill: Crank all burners to high and close the lid for 10-15 minutes before cooking. I learned this the hard way after putting pork on a lukewarm grill and getting pale, sad meat instead of that perfect sear.
- Pat It Dry: Blot the tenderloin with paper towels before seasoning—even a little moisture prevents the rub from sticking and the crust from forming.
- Skip the Overcrowding: Leave at least an inch between pieces on the grill. After burning the edges of my first few tenderloins from cramming them too close, I finally wised up.
- Rest Under Foil: Tent the cooked pork with foil and let it sit 5-10 minutes before slicing. My grandmother swore by this, and she was right: it keeps all those juices where they belong—in the meat.
Essential Equipment for This Dish
Quality Gas Grill
A reliable 3-burner gas grill with precise temperature control is essential. I trust my Weber Spirit II E-310 for even heat distribution and durable construction. Look for models with stainless steel burners and at least 450 square inches of cooking space to accommodate the pork tenderloin comfortably.
Instant-Read Thermometer
Accuracy matters when grilling pork to perfection. I never grill without my ThermoWorks ThermoPop—it gives readings in 3-4 seconds and has a slim probe that fits into thin cuts. Aim for 145°F internal temperature in the thickest part. 🌡️
For budget-friendly options, the Taylor Classic works well. Just ensure it’s calibrated regularly for consistent results.
Grill Tools
Long-handled tongs and a sturdy grill spatula are must-haves. I prefer 12-inch tongs with a locking mechanism for easy storage. A grill brush with brass bristles keeps your grates clean between uses, preventing sticking and flare-ups.
Mixing Bowls
For the herb rub, use a small stainless steel bowl—I like OXO Good Grips for their non-slip bases. This makes mixing the paste easy without worrying about spills. A silicon whisk helps combine ingredients thoroughly, ensuring even distribution of flavors.
Resting Equipment
Always rest your pork on a wooden cutting board to maintain its temperature. I use a bamboo board with a juice groove to catch any drippings. Tent loosely with heavy-duty aluminum foil to keep it warm during the 5-10 minute rest. 💡
Nutrition Facts
Frequently Asked Questions
What internal temperature should I aim for?
Remove the pork when it reaches 145°F internally. Use an instant-read thermometer to check the thickest part. It will continue rising to 150°F while resting.
Can I use a different type of grill?
Yes, but adjust heat zones carefully. Charcoal grills need more attention to maintain consistent medium-high heat. Electric grills may lack smokiness but work in a pinch.
How do I prevent dry pork?
Don’t overcook—pull it at 145°F and rest for 5-10 minutes. The herb rub also helps retain moisture during grilling.
Can I marinate instead of using a dry rub?
Try a 24-hour marinade with olive oil, garlic, and herbs. Pat dry before grilling to ensure a good sear.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Curried Lamb Chops: Spice-Rubbed and Pan-Seared to Succulence - October 3, 2026
- Recipe for Boneless Leg of Lamb Roast in the Oven: Herb-Crusted and Rosy Pink Inside - October 3, 2026
- Meat Loaf Recipe With Beef And Pork: Homestyle Blend With Rich Gravy - October 3, 2026