Grilling pork tenderloin is a quick and easy way to make a delicious, juicy entree for any occasion Smithfield’s line of marinated pork tenderloins takes the guesswork out of seasoning and allows you to grill up restaurant-quality pork right at home
In this article, I’ll walk you through everything you need to know to grill Smithfield pork tenderloin like a pro, from proper storage and prep to cooking methods for guaranteed moist, flavorful pork.
Smithfield offers pork tenderloins in a variety of mouthwatering marinades like garlic herb, brown sugar bourbon, and honey maple flavored. The marinades impart flavor all the way through the meat so every bite is packed with taste
Compared to other cuts of pork, tenderloin is smaller, leaner, and cooks quickly since it’s so tender. It’s the perfect fast weeknight dinner because it can go from package to plate in about 30 minutes.
Pork tenderloins are usually around 1-2 lbs, so they feed about 4 people. The lean meat is also a healthier option compared to fattier pork cuts.
Proper Storage for Freshness
For best quality, use Smithfield pork tenderloins by the use-by date on the package. But if you can’t cook them that quickly, they can be frozen for later use.
To freeze, simply place the unopened vacuum-sealed packages directly into the freezer. They’ll keep for 2-3 months frozen.
When ready to use, thaw overnight in the refrigerator. For faster thawing, submerge the package in cold water for 1-2 hours until thawed enough to separate the pieces.
Once opened, store pork tenderloins in an airtight container or resealed bag for up to 4 days.
Prepping Pork Tenderloin for the Grill
Before cooking, you’ll want to do a little prep work to get the most flavor and tenderness out of the pork.
Start by removing the tenderloins from the package and patting them dry with paper towels. Let them sit out while you prep and preheat your grill to help them come closer to room temp.
Trim off any large pieces of fat or silver skin. Silver skin is the thin, silvery membrane on the surface of the meat that can make certain sections chewy if left on.
Finally, lightly coat the pork all over with oil. This helps promote browning and prevents sticking. The meat is already seasoned, so you don’t need to add anything else.
Choosing the Best Cooking Method
There are two main ways to cook Smithfield pork tenderloins on the grill:
Direct High-Heat Grilling
This quick direct grilling method gives you those coveted grill marks and smoky flavor. It works well for more petite 1 lb tenderloins.
Preheat your grill (gas or charcoal) on high heat, about 450-500°F. Clean and lightly oil the grates.
Place the tenderloins directly over the heat and grill for 7-9 minutes per side until browned with grill marks. Use tongs to rotate the meat every 2 minutes for even cooking.
Check for doneness by inserting an instant read meat thermometer into the thickest part. Pork is safe to eat and juicy when it registers 145°F. The meat will continue cooking after removal from the grill, so take it off just shy of 145°F for best results.
Indirect Low-Heat Roasting
For larger or thicker cuts of pork, indirect roasting allows the inside to cook gently without burning the outside. This method works well for 2 lb family-pack tenderloins.
Set up your grill for indirect cooking by only turning on some of the burners. If using charcoal, bank lit coals on either side of the grill, leaving an open space in the middle.
Place the pork in the center of the grill, away from direct heat. Close the lid and roast at a lower temp of 275-300°F, until the internal temperature reaches 140-145°F, about 25-35 minutes.
Flip the tenderloins halfway through for even cooking. Move them directly over the heat right at the end if you want to add some crispy grill marks.
Serving Suggestions
Smithfield pork tenderloins pair nicely with lots of easy sides. Here are some of my favorites:
- Grilled vegetables – zucchini, squash, tomatoes
- Pasta salad or potato salad
- Garlic mashed potatoes or baked potatoes
- Sauteed or roasted veggies like broccoli, carrots, brussels sprouts
- Rice pilaf or wild rice
- Greens like spinach, kale, or a mixed salad
- Fresh corn on the cob
For a full meal, you can throw veggies right on the grill alongside the pork. Potatoes and corn cook great this way wrapped in foil.
Grilling Tips for Perfect Results
Grilling Smithfield’s pre-marinated pork tenderloins is almost foolproof. But you can take your pork game to the next level with these pro tips:
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Don’t crowd the grill. Leave space between pieces so they sear rather than steam.
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Use the right heat. Higher heat for direct grilling and lower for indirect roasting.
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Flip frequently. Rotate every 2-3 minutes for even cooking.
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Let it rest. 5-10 minutes after cooking allows juices to redistribute.
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Check temp. Use an instant read thermometer to confirm doneness.
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Watch for flare-ups. Move meat temporarily to a cooler spot if needed.
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Clean grates. Scrub grates before preheating to prevent sticking.
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Prevent overcooking. Remove pork when it’s 5°F shy of target temp.
FAQs
Here are answers to some frequently asked questions about grilling Smithfield pork tenderloin:
How long should I grill pork tenderloin?
- Direct grilling: 7-9 minutes per side
- Indirect roasting: 25-35 minutes total
What temperature should pork tenderloin be when done?
145°F is ideal for juicy pork that’s pink but safely cooked.
Can you grill pork tenderloin from frozen?
It’s best to thaw pork first in the fridge overnight before grilling for even cooking.
Should pork tenderloin rest before serving?
Yes, letting it rest 5-10 minutes allows juices to reabsorb for moister meat.
What is the best marinade flavor?
The garlic herb and brown sugar bourbon are two of the most popular flavors.
Make Grilling Pork Tenderloin Easy
Smithfield pork tenderloins offer convenience, flavor, and tender texture all in one package. Follow this guide for grilling success and you’ll have juicy, delicious pork entrees your whole family will request again and again.