How to Cook Juicy and Flavorful Pork Tenderloin on a Weber Gas Grill

Pork tenderloin is a lean, tender cut of meat that can be easy to overcook With a little knowledge and the right techniques, you can cook pork tenderloin on your Weber gas grill so that it turns out juicy and full of flavor every time. In this article, I’ll share my tips for preparing and grilling pork tenderloin using a Weber gas grill to get perfect results.

Selecting and Preparing the Pork

• Look for pork tenderloin that is pinkish-red in color without any bruising or discoloration. Plan on about 1/2 to 3/4 pound of tenderloin per person.
• Remove the silvery membrane or “silver skin” from the tenderloin using a sharp knife. This will allow seasonings and marinades to penetrate better.
• Tenderize the meat by pounding it to an even thickness using a meat mallet. This will help it cook more evenly.
• Consider marinating the pork for added moisture and flavor. A simple olive oil, garlic, and herb marinade works very well.
• For extra flavor, you can rub the tenderloin with spices before grilling. Cumin, chili powder, paprika, oregano all pair nicely with pork.
• Let the seasoned or marinated tenderloin rest at room temperature while you preheat the grill.

Setting Up the Weber Gas Grill

• Preheat your Weber gas grill on high heat with the lid closed for 10-15 minutes. Use a grill thermometer to check that it reaches 500-550°F.
• Clean the cooking grates well with a grill brush while the grill preheats. This will prevent sticking.
• Adjust the burners to have a hot zone for searing and a medium zone for cooking through. Turn off one burner entirely to create the medium zone.

Grilling Techniques

• Sear the tenderloin over direct high heat for 2-3 minutes per side to get nice grill marks. Move to indirect medium heat to finish cooking.
• Cook with the lid closed as much as possible to evenly distribute heat. This will prevent the tenderloin from drying out.
• Use a digital instant read thermometer to check for doneness, removing it from the grill at 145°F for medium rare.
• Let the pork rest for 5-10 minutes before slicing to allow juices to redistribute. This makes for a more moist and tender finished result.

Handling Flare-Ups

Flare-ups can char the outside of the tenderloin before the inside is cooked To prevent flare-ups

• Trim excess fat from the pork to reduce drippings and smoke.
• Cook over indirect heat, only searing briefly over direct heat.
• Spray cooking grates with non-stick spray before heating to reduce sticking that can cause flare-ups.
• Move pork to a cooler zone of the grill if flare-ups occur and close the lid to suffocate them.

Wood Smoke Flavor

To add subtle wood smoke flavor to your grilled pork tenderloin:

• Use wood chips or chunks in a smoker box over the gas burners. Good woods include apple, cherry, hickory or mesquite.
• Soak chips for 30 minutes before using to prevent burning. Add a handful every 30 minutes.
• Place a foil packet of wood chips directly on the primary cooking grate near the pork. Poke holes in the top.
• Opt for a gas grill with built-in smoker functionality, making it easy to add smoke flavor.

Sauce Ideas

Pork tenderloin pairs well with sweet and savory sauces. Some ideas:

• Fire-roasted tomato sauce – char tomatoes, jalapeño, onion, cilantro, lime, and garlic. Puree into a sauce.
• BBQ sauce – classic tomato-based sauce works great with pork. Brush on the last few minutes on the grill.
• Peach salsa – mix diced peaches, red onion, lime juice, cilantro and jalapeño for fresh flavor.
• Chimichurri – blend parsley, oregano, garlic, olive oil, red wine vinegar and red pepper flakes.

Side Dishes

Here are some tasty side dishes that complement grilled pork tenderloin:

• Grilled vegetables – try zucchini, squash, bell peppers, or sweet potatoes.
• Roasted potatoes – cube small red or gold potatoes and toss in olive oil, salt, and pepper then roast.
• Corn on the cob – grill husked cobs over direct heat, rolling occasionally for even charring.
• Tomato and cucumber salad – toss cherry tomatoes, cucumber, red onion, feta cheese, and balsamic dressing.

Common Mistakes to Avoid

It’s easy to overcook pork tenderloin and dry it out. Avoid these common pitfalls:

• Cooking over direct high heat the entire time. Use a cooler indirect zone to finish cooking.
• Not using a meat thermometer and overcooking past 145°F.
• Cutting into the pork immediately instead of letting it rest first.
• Marinating too long (no more than 4 hours) which can make the texture mushy.
• Grilling on dirty grates or failing to oil the grates leading to sticking.

Tips for Juicy Pork Every Time

Follow these tips and you’ll be rewarded with tender, juicy pork tenderloin with a nice char on your Weber gas grill every time:

• Pat dry and coat with oil before grilling to promote browning.
• Sear over direct heat then move to indirect heat to finish cooking.
• Grill with the lid closed as much as possible.
• Use a digital thermometer to determine perfect 145°F doneness.
• Allow the pork to rest before slicing into it.
• Add wood chips or chunks for bonus smoke flavor.
• Pair with a sweet and savory glaze or sauce.