Pork tenderloin is one of the most flavorful and tender cuts of pork — perfect for barbecuing on a gas grill. Its mild flavor absorbs marinades beautifully, and with the right heat control, you can achieve a perfectly juicy, slightly smoky crust in under 30 minutes.

1. Choose and Prepare the Pork Tenderloin

Select the Right Cut

• Choose a fresh, evenly sized tenderloin (about 1–1.5 pounds).

• Avoid cuts with too much silver skin or uneven thickness — they cook unevenly.

• If you’re grilling for a crowd, buy two smaller tenderloins instead of one large roast.

Trim and Marinate

1. Use a sharp knife to remove the silver skin (a tough, shiny membrane).

2. Pat dry with paper towels.

3. Marinate for at least 30 minutes (or overnight) for deeper flavor.

Simple BBQ Marinade:

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 1 tablespoon brown sugar or honey

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• Freshly ground black pepper

Mix and coat the pork evenly. Place in a zip bag or covered dish in the refrigerator.

For advanced flavor, marinate overnight and bring the tenderloin to room temperature 30 minutes before grilling.

2. Preheat the Gas Grill

A gas grill gives you precise temperature control — key for tender pork.

1. Turn on the grill and set to medium-high heat (around 400°F / 200°C).

2. Clean and oil the grates to prevent sticking.

3. If possible, set up two heat zones:

• One side for direct heat (searing).

• One side for indirect heat (slow cooking).

Gas grills from TopGrill Outdoor are designed for even heat distribution, allowing you to sear and slow-cook without hot spots.

3. Grill the Pork Tenderloin

Step 1: Sear Over Direct Heat

• Place the tenderloin directly over the high-heat side.

• Grill for 2–3 minutes per side, rotating until all sides are nicely browned.

This step locks in juices and creates a flavorful crust.

Step 2: Move to Indirect Heat

• After searing, transfer the tenderloin to the cooler side of the grill.

• Close the lid and let it cook 10–15 minutes more, turning occasionally.

• Brush with BBQ sauce during the last 5 minutes for a caramelized glaze.

Internal Temperature Goal:

• Use a meat thermometer to check the thickest part.

• Cook until it reaches 145°F (63°C).

• Remove immediately — it will continue to cook slightly as it rests.

4. Rest and Slice

After removing the tenderloin:

1. Place it on a cutting board and cover loosely with foil.

2. Let it rest for 5–10 minutes to allow juices to redistribute.

3. Slice into ½-inch medallions against the grain.

Resting is crucial — cutting too soon can cause the juices to escape, leaving the meat dry.

5. Flavor Variations

With TopGrill Outdoor’s stainless steel gas grills, consistent temperature control makes it easy to switch between flavors without burning or undercooking the surface.

6. Pro BBQ Tips for Perfect Tenderloin

• Use a thermometer — visual cues can be misleading.

• Avoid overcooking — 145°F is the perfect doneness for juicy results.

• Keep the lid closed — helps maintain consistent heat and moisture.

• Baste lightly — too much sauce early can cause flare-ups.

• Add wood chips (in a smoker box) for a light smoky flavor.

✅ Summary

Final Thoughts

Grilling pork tenderloin on a gas grill is a balance of high heat for searing and gentle finishing heat for tenderness. With careful attention to temperature and resting time, you can serve a meal that’s smoky, juicy, and restaurant-quality every time.

TopGrill Outdoor’s premium gas BBQ systems — featuring stainless steel burners, infrared searing zones, and even heat distribution — make mastering this dish simple and enjoyable, no matter your skill level.