Tired of dry, tough Pork Tenderloin ruining your meal? The solution is to cook it on a pellet grill for a juicy, perfectly cooked Tenderloin every time.
Discover how to achieve a smoky, juicy masterpiece with steady results. I’ll share my top wood pellet choices, the best sides to pair with pellet grill Pork Tenderloin, and pro tips for flawless results.
Why Choose a Pellet Grill for Pork Tenderloin?
- The first benefit and the one I like best, is that it offers ‘hands-off’ cooking.
- Secondly, pellets offer a consistent temperature. This even heat promotes juiciness.
- Thirdly, the smoke flavor infusion! Real wood smoke infiltrates the meat and produces a ‘smoke ring’ (the pinkish or reddish circular band just beneath the surface of smoked meat).
Is a pellet grill better than gas or oven?
A pellet grill has the unique benefit of adding layers of smoke to the foods cooked within it. This smokiness adds depth to the foods’ existing flavors. A gas grill or oven cannot achieve this, making a pellet grill worth the effort.
So what work is involved with pellet grill usage and ownership? There are tasks needed to be performed after each use, periodically and seasonally:
After Each Use:
- Clean the cooking grates.
- Empty the grease tray/drip pan.
- Remove ash and debris from the dashpot and grill interior.
- Inspect the hopper and remove unused pellets.
Periodically, Every Few Weeks During Usage:
- Deep clean the interior with a shop vac, check for grease build up and degrease if necessary.
- Check the auger for pellet dust or blockage, and the firepot that it has proper airflow.
- Inspect electrical components such as the power cord, fan and igniter. Look for wear or damage.
- Clean the exterior to remove grease and stains.
Seasonal or Annual Maintenance
- Inspect gaskets and seals, replace any worn or cracked gaskets.
- Lubricate moving parts, add food safe lubricant if needed.
- Check for rust on the grill body and grates. Sand and repaint if needed.
- Calibrate temperature probes to ensure accuracy with every use. Recalibrate or replace probes if needed.
A gas grill has much lower maintenance than a pellet grill. Yes, there is some overlap in upkeep such as grate cleaning and equipment maintenance, but overall the maintenance of a gas grill is minimal.
In comparison, a kitchen oven requires little to no maintenance. The occasional cleaning (9 out of 10 ovens today have a self cleaning function) is really all that is required.
What are the Health Perks of This Lean Cut
Pork Tenderloin has a relatively small amount of fat. This particular recipe has 248 cals per serving (serving size is 4 oz or 115g). It is high in protein with 24g per serving and it’s also an impressive source of B-vitamins supplying 82% DV (Daily Value) of B1 Thiamin, 31% DV of B3 Niacin, 31% DV of B6 Pyridoxine, and 26% of B12 Cobalamin, to name a few.
Ingredients for the Perfect Rub and Marinade
Pork Tenderloin needs either a dry rub or wet marinade before it is grilled.
So, what is the best marinade for juicy Pork? I believe it is this one, using the following ingredients:
- Pork Tenderloin: fresh or defrosted.
- Herbs de Provence: dried herb blend containing savory, marjoram, rosemary, thyme, and oregano. If preferred, use only one of these herbs if you don’t want a blend.
- Onion powder.
- Worcestershire sauce.
- Olive oil or similar high temperature cooking oil.
- Salt and pepper.
- Lemons: only the juice is needed. The acid in the juice helps tenderize meat fibers.
Pro Tip: Use an acid in the marinade to help break down meat muscle. Common acids to use are orange, lemon or apple juice, vinegars such as red wine or balsamic, alcohol like wine or beer and let’s not forget dairy like buttermilk or yogurt. If using fresh lemons, freeze the used lemon rinds and stuff them into a chicken before roasting for added flavor.
Rub and Marinade Variations
Sweet and Smoky Rub Recipe
If you want to only prepare the Pork Tenderloin with a dry rub, then mix brown sugar, paprika and salt and pepper together and apply to meat.
Quick Apple Juice Marinade for Extra Moisture
Alternatively, if you want a quick and simple marinade use apple juice. Soak the Pork for 1-3 hours. The acidity of the fruit juice tenderizes the meat.
Step-by-Step: How to Cook Juicy Pork Tenderloin on Your Pellet Grill
This foolproof guide will walk you through how to have success with cooking Pork Tenderloin.
I am using a hybrid method of grilling – I smoke the Pork Tenderloin at a low temperature and then finish the meat on high to develop the crust.
Preparing the Meat and the Marinade
Using a sharp knife, remove the silver skin from the meat. Pat dry. Discard the silver skin and any unwanted fat. Silver skin is the thin, silvery-white connective tissue membrane that covers muscle groups. It doesn’t break down during heating. If left on the Pork, the muscle fibers will curl and cook unevenly producing tough and chewy meat.
Add all the dry ingredients into a large (gallon) freezer bag and mix.
Then half the lemons and squeeze the juice into the bag along with the Worcestershire sauce.
To complete the marinade – add the olive oil and mix.
Finally add the Pork Tenderloin and ensure the marinade is surrounding the meat. Refrigerate for between 4-6 hours.
Pro Tip: mix together the dry ingredients with the juice and Worcestershire sauce. The acid in the juice immediately starts to pull the flavors out of the dried herbs. Once the olive oil is added, the oil coats the ingredients, so leave its addition to the end.
Smoking the Pork Tenderloin on a Pellet Grill
Set the pellet grill to 225°F. Place the Pork Tenderloin directly onto the grill grate. Close then lid and smoke for 45-60 mins or until an internal temperature of 100°F / 38°C is reached. Throughout the cooking time, spritz the meat with apple cider, apple cider vinegar or broth.
Raise the grill temperature to 400°F / 204°C for 10-15 mins until an internal temperature of 145°F / 63°C is reached.
Pro Tip: spritzing the meat with a liquid provides moisture to the surface of the meat. It also helps develop the bark (flavorful, caramelized crust).
Remove the Pork Tenderloin from the grill and place on a wooden board. Cover loosely with foil to retain heat. Leave the meat to rest for at least 10 minutes. This allows the juices to redistribute.
Best Wood Pellets for Unbeatable Flavor
Just as there are a lot of different trees, this means there is a lot of wood pellets to choose from. Here are my top picks and flavor profiles:
- Apple for subtle sweetness, it is a hard wood, clean and efficient, with a medium to slow burning rate.
- Hickory has a bold bacon-like smokiness. It is great for red meats and like apple, it has a steady medium to slow burning rate.
- Oak pellets are mild, earthy, and neutral with subtle smokiness, making then a great all-purpose grilling pellet. Oak is a hard, slow-burning wood that burns hot and consistently.
- Cherry is sweet and tangy with fruity, nutty notes that works well with poultry and Pork. It is a hard wood that offers even medium burning even smoke distribution.
- Maple is mildly sweet and subtle with a clean smoke that is great for grilling fruit. It offers a slow-burning; dense, even heat.
- Pecan wood is nutty (no surprise!), sweet and mildly spicy. It is a hard wood that burns slowly producing low ash.
- Mesquite pellets offer an earthy and tangy smoke, best used for beef or fish. A hard wood that burns hot and fast, it is well suited to high heat grilling, (400°F / 204°C or hotter).
- Alder offers a delicate, light smokiness to foods. It only burns for a medium amount of time so it is better for foods requiring a shorter grill time.
- Peach pellets are mildly sweet and fruity, great for Pork, chicken, and ham. Like apple and alder, it is a hard wood with a medium-burning rate.
So, what pellets pair best with Pork? I highly recommend using apple wood pellets.
Pro Tip: Choose the wood pellet based on the food you are grilling. Use milder woods for delicate items (fish/veggies), and bolder flavored woods for hearty meats. Remember to store pellets in a dry place to maintain burn quality.
Variations in Flavors to Keep Things Exciting!
These glazes are brushed over the Pork Tenderloin during the final 5 minutes of grilling:
Spicy BBQ Glazed Tenderloin
Add 1 tsp of cayenne to a bottle of BBQ sauce.
Asian-Inspired Soy-Ginger Twist
For this glaze, mix 8oz (225g) hoisin sauce, 1 tbsp freshly grated ginger, 1 tsp sesame oil and 1 tbsp rice wine vinegar, then apply to the Pork.
Or Stuffed with Herbs and Cheese
Mix your favorite stuffing with one-third the amount of grated cheese, such as cheddar or mozzarella. Cut the Pork Tenderloin lengthwise to flatten it. Spread the stuffing over the meat, then fold the sides to enclose it. Sew the Pork along the length with visible black thread and place it seam-side up on a preheated pellet grill.
Sides and Pairings That Steal the Show
So, what goes with smoked Pork Tenderloin? I recommend the following:
If smoked meats or meat is general is your thing – you might enjoy these recipes:
Meats used when making an Ulster Fry (bacon, sausages and black pudding.)
Got Questions?
I’ve got answers – hopefully!
I recommend wrapping it in foil and air frying it or in a preheated 350°F / 180°C. An internal temperature of 145°F / 63°C needs to be reached.
Possible answers are – it was overcooked (use a digital thermometer for accuracy), or cooked for too long (once the internal temperature of 145°F / 63°C is reached, pull the Pork off the grill), or lastly the Pork was not allowed to rest and was sliced immediately after it was removed from the grill, this will cause the juices to be released onto the cutting board.
Wrap it in plastic wrap and then in a ziplock bag. This will keep it well sealed for the refrigerator or freezer. Refrigerate for up to 3 days or freeze for you to 3 months. Defrost overnight in the fridge.
The USDA does not recommend cooking Pork under 145°F / 63°C. This temperature will produce Pork on the medium / well side of cooking.
Now that you see just how easy it is to cook juicy Pork Tenderloin on a pellet grill, try it tonight and share your results with me by writing a comment below.
How to Cook Juicy Pork Tenderloin on a Pellet Grill
Ingredients
- 2.5 lbs pork tenderloin
- 1 tbsp granulated onion
- 1 tbsp salt
- 2 tbsp herbs de Provence
- 1 tsp black pepper
- 8 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 lemons juice only
Instructions
Preparing the Pork and Marinade
- Using a sharp knife, remove the silver skin from the meat. Pat dry.
- Add all the dry ingredients into a large (gallon) freezer bag and mix.
- Half the lemons and squeeze the juice into the bag along with the Worcestershire sauce.
- Add the olive oil and mix all the ingredients together.
- Place the Pork Tenderloin into the bag and ensure the marinade is surrounding the meat. Refrigerate for between 4-6 hours.
Grilling the Pork Tenderloin on a Pellet Grill
- Set the pellet grill to 225°F / 107°C. Place the Pork Tenderloin directly onto the grill grate. Close then lid and smoke for 45-60 mins or until an internal temperature of 100°F / 38°C is reached. Periodically, spritz the meat with apple cider vinegar.
- Raise the grill temperature to 400°F / 204°C for 10-15 mins until an internal temperature of 145°F / 63°C is reached.
- Remove the Pork Tenderloin from the grill and place on a wooden board. Cover loosely with foil and allow meat to rest for at least 10 minutes. Slice and enjoy!
Notes
- Use an acid in the marinade to help break down meat muscle. Acids such as orange, lemon or apple juice, vinegars such as red wine or balsamic, alcohol like wine or beer and dairy like buttermilk or yogurt, will work well.
- Mix together the dry ingredients with the juice and Worcestershire sauce. The acid in the juice immediately starts to pull the flavors out of the dried herbs. Once the olive oil is added, the oil coats the ingredients, so leave its addition to the end.
- Spritzing the meat, as it is grilling, with a liquid provides moisture to the surface of the meat, it also helps develop the bark (flavorful, caramelized crust).
- Choose the wood pellet based on the food you are grilling. Use milder woods for delicate items (fish/veggies), and bolder flavored woods for hearty meats.
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