Grilled Southwestern Pork Tenderloin

Ever wonder why you’ve waited so long to try something? Well, I sure have waited far too long to try grilling a pork tenderloin on the Big Green Egg. Pork Tenderloin is a much different type of cook than pork shoulder or boston butt considering you typically cook at much higher temps and you have the choice of cooking with direct or indirect heat. A huge bonus about pork tenderloin is the fact it is a lean protein which is great if you’re keeping an eye on your diet. Another awesome fact is the USDA lowered the internal cooked temperature, in 2011, from 160°F to a cooked internal temperature of 145°F, followed by a three-minute rest time. Cooking to 145°F will provide a very flavorful and juicy medium-rare tenderloin, much like you see in the restaurants.

Deciding whether to grill direct or indirect, I believe comes down to a personal preference. I prefer tenderloin to have a crispy crust on the outside and juicy in the middle, so for this particular time I grilled direct at 350°F. I also wanted to incorporate a smoky flavor along with a southwestern spice, so I added a few chunks of apple wood to my stabilized grill at 350°F and used Dizzy Pig Swamp Venom Rub. When grilling direct, judging the time to cook worked out to be about 50-60 minutes for a 3.5 pound pork tenderloin.



Grilled Southwestern Pork Tenderloin
Prep time
Cook time
Total time
Serves: 10-12
  • 3.5 lb Pork Tenderloin
  • 3 Apple Wood Chunks
  • Rub - Dizzy Pig Swamp Venom
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  1. Several hours prior to grilling, apply 2 Tbsp of EVOO all over the pork tenderloin and add Rub all over the meat.
  2. Cover and place tenderloin in the refrigerator for around 2 hours.
  3. Remove meat from refrigerator 1 to 2 hours prior to grill time.
  4. Setup grill for a direct cook and stabilize at 350°F
  5. Place a few apple wood chunks on top of the hot coals.
  6. Take a remote temperature probe and place in the thickest part of meat.
  7. Add tenderloin to the grill and close the top.
  8. Allow pork to cook for 15 minutes, then flip
  9. Cook 15 more minutes, then flip
  10. Cook until internal temp reaches 145°F
  11. Remove pork and let it rest for at least 3 minutes
  12. Slice and enjoy your medium-rare pork tenderloin!


The end result was exactly what I was hoping for, crispy on the outside and juicy in the middle, so good!

Next time I grill a tenderloin, I plan to incorporate sweet flavors for a completely different taste.



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