A quick Grilled Pork Tenderloin is easier than you might think! Read on to learn how to butterfly pork tenderloin and grill it to perfection, rubbed with a smoky chili rub that takes just a couple of minutes to throw together.
I’ve figured out how to make a perfectly seasoned butterflied pork tenderloin on the grill in just a few easy steps, and I can’t wait for you to try it!
A pork tenderloin is a small, long, and thin cut. It’s boneless and doesn’t have too much fat, but it’s still full of flavor. It cooks quickly, making it perfect for a last minute dinner! And with the butterfly method, it cooks even faster.
If you don’t know how to butterfly pork tenderloin, don’t worry! I’ll walk you through it step by step.
Grilled pork tenderloin is a bit heavy, so lighten things up with a refreshing Southern Coleslaw recipe! Its bright flavors are just what your plate will need. A Zesty 4 Bean Salad would also do the trick, or a crisp Spicy Cilantro Lime Slaw.
INGREDIENT NOTES AND SUBSTITUTIONS
- Pork – The measure of spices and timing of grilling in the recipe is for 1.5 lbs of meat.
- Ancho Chile – Poblano peppers are dried and ground to make this rich, spicy seasoning. It’s unique in its fruity sweetness, and it adds a whole new flavor to this blend.
- Chipotle – This chili powder guarantees a delectable sweet heat. The flavor is amplified when grilled, which is why you’ll find it in most grilled meat recipes. You could use smoked paprika powder for less spice, or cayenne powder for a similar heat.
- Garlic Powder – Sometimes, powdered is better than fresh. Minced garlic would fall off the meat and wouldn’t coat the entire surface. Garlic powder, alternatively, can be evenly spread over the meat, helping to form a crunchy crust.
- Kosher Salt – It may seem simple, but using the right salt makes a world of difference. Kosher salt has large grains that meat readily absorbs.
HOW TO BUTTERFLY PORK TENDERLOIN
1. Trim the Meat. If there is any unwanted fat or silverskin on the meat, be sure to trim before butterflying. Otherwise, it may be difficult to get a clean cut.
2. Cut the Tenderloin. Carefully slice the meat lengthwise down the center, but don’t slice all the way through. It may take a couple of passes with the knife, depending on the thickness of the cut.
3. Spread the Meat. Take each side of the sliced meat and open it up, pressing down with your hands to spread and flatten it. It will look almost like an open book.
4. (Optional) Pound With a Mallet. If you’d like your tenderloin thinner, then you can continue flattening the meat with a mallet until it’s just as thin as desired.
HOW TO MAKE GRILLED PORK TENDERLOIN
1. Prep the Grill. Prep your grill by cleaning with a brush and preheating to 425°F.
2. Mix the Spices. While the grill heats up, add the ground ancho chile, ground chipotle, garlic powder, and salt to a small bowl. Combine with a whisk and set aside.
3. Butterfly the Pork. Butterfly the tenderloin, as described above: slice the meat lengthwise down the center, but not all the way through, and spread it out flat.
4. Season. Dust the meat with spice mix and pack it into the meat, massaging with your hands to really pack it in. Flip and repeat on the other side of the tenderloin, then let rest until the grill comes to temperature.
5. Grill. Lay the butterflied pork tenderloin on the cleaned, oiled grill and cook for 6 minutes. If desired, baste with your choice of BBQ sauce. Flip with a pair of tongs and grill for another 6 minutes, basting again if needed, then remove from the grill.
6. Let Rest and Serve. Let sit for at least 5 minutes before slicing and serving.
How long does it take to grill pork tenderloin?
Butterflied pork tenderloin grills fairly quickly. That being said, it always varies from cut to cut and from grill to grill. For me, it takes 12 minutes to make a pork tenderloin on the grill.
The most important thing to remember is the safe internal temperature of pork: 145°F. That’s the golden number that tells you that the pork is safe to eat and ready to serve.
What sauce goes well with grilled pork tenderloin?
There’s almost an endless list of sauces that pair well with this grilled pork tenderloin recipe! You can find most of them right here on my site. Here’s a short list of just a few great choices:
How do you keep grilled pork tenderloin from drying out?
Tenderloins are flavorful, but thin. This means that they can dry out pretty easily.
The best way to keep your meat from getting dry is to cook it only until it comes to temperature and then immediately remove it from the grill. It’s also crucial to let the meat rest – otherwise, all of the juice will leak out.
Grilled Pork Tenderloin (Butterflied)
- 1.5 lb pork tenderloin
- 1/2 tsp ground ancho chile
- 1/2 tsp ground chipotle
- 1 tsp garlic powder
- 1/2 tsp salt
- Heat grill to 425°F. Clean grill grates.
- In a small bowl mix together the ancho, chipotle, garlic powders and kosher salt.
- Using a sharp knife, clean any fat and sinew off the tenderloin, discard.
- Carefully slice the pork tenderloin down the middle, but not completely through, opening it like a book. This is the butterfly technique. Spread out flat and rub spice mixture on both sides. Allow to rest while grill heats up.
- Oil the grill and cook pork for 12 minutes, turning half way through. Baste with any BBQ sauce, if desired, before turning and again on other side. Meat should be cooked with an internal temperature at 135°-145°F. Let rest 5 minutes and slice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.