Perfect Pork Tenderloin Every Time!

Updated on January 5, 2026

The 7-6-5 Method: Foolproof Pork Tenderloin on the Grill

Pork tenderloin has a reputation for being tricky, but it doesn’t need to be. There’s a simple way to cook it on the BBQ that anyone can master, even if your grilling experience is limited to flipping burgers. I call it the 7-6-5 method, and it guarantees juicy, perfectly cooked pork every time.

The Method

Preheat your BBQ. Let it warm up for at least 10 minutes on medium-high. A cold grill will cause the meat to stick and cooks unevenly.

Next, prep your pork. Lightly coat it with a neutral oil (try avocado oil), then season with salt and pepper. That’s it.

1. Place pork on the hot grill and close the lid. Don’t adjust the heat. Keep the lid closed. Cook for 7 minutes (I recommend setting a timer).
2. Flip the pork. Lid closed, and keep it closed. Cook for another 6 minutes (set your timer again).
3. Very important: do not open lid. Just turn off the burners. Let pork sit in closed BBQ for 5 minutes.

It is very important that you do not open the BBQ lid during the cooking times. No poking the meat. No “just checking”. If you lift the lid, you let the heat out, and the magic doesn’t happen. Trust the process.

After the 5 minutes, check the internal temperature. Make sure it’s at least 150°F. If you don’t have a meat thermometer, what are you doing? Here is a good one for cheap on Amazon.

Slice and serve!

Time to Dress It Up

Cooking the pork plain is the baseline. But if you want to take it up a notch, a glaze or sauce is the easiest way to do it. The three below are easy, use everyday ingredients, and each comes with a suggested side dish and drink pairing.

Note: apply the glaze at step #2 in the process. Before you flip the pork, glaze one side, then after you flip the pork, glaze the other size. Be generous with the glaze. Close the lid of the BBQ and leave it closed.

Sweet Chili Soy Glaze

Ingredients:

• ½ cup Thai sweet chili sauce
• 2 tbsp soy sauce
• 1 tsp grated ginger (jarred works fine)
• 1 garlic clove, minced
• Squeeze of lime

Directions:
Mix everything in a bowl. Brush onto the pork in step #2 of grilling. Warm a little extra on the stove and drizzle over the slices when serving.

Serve with: Asian slaw and steamed jasmine rice.

Drink pairing:
A crisp lager or a dry cider. Both cut through the sweet-spicy glaze and keeps the meal light.

Rosemary-Orange Glaze

Ingredients:

• 3 tbsp orange marmalade
• 2 tsp Dijon mustard
• 1 tsp fresh chopped rosemary
• 1 tsp vinegar or orange juice

Directions:
In a saucepan, warm the marmalade slightly. Whisk in the rest of the ingredients, and brush onto the pork at step #2 of grilling. Heat extra glaze separately for drizzling on cooked meat.

Serve with: roasted baby potatoes and garlicky green beans.

Drink pairing:
A citrusy wheat beer or a light Pinot Grigio. Both echo the orange and rosemary while keeping things fresh.

Honey-Mustard Glaze

Ingredients:

• ¼ cup Dijon mustard
• ¼ cup honey
• 1 tbsp lemon juice or soy sauce

Directions:
In a bowl, whisk until smooth. Brush onto pork at step #2 of grilling. Because this glaze is not heated, make a separate/new batch for dipping at the table.

Serve with: grilled corn on the cob and Caesar salad (link to my “Best Caesar Salad” Recipe here)

Drink pairing:
A radler or a semi-dry Riesling. The hint of sweetness balances the honey-mustard glaze perfectly.

Everyday Pairings = Everyday Elevated!

Dinner doesn’t have to be complicated to be good. Sometimes the best meals are the ones that don’t take a dozen spices, three pans, and a silent prayer to the kitchen gods. Pork tenderloin with a simple glaze, a couple of smart sidekicks, and a drink in hand? That’s real-life delicious.

The beauty of the 7-6-5 method is that once you learn it, you don’t have to think about it again. It’s on autopilot. That means more time for chatting on the patio, sipping your drink, or (let’s be honest) running back inside to referee whatever chaos is happening in the kitchen.

One other tip about pork tenderloin. You can grill it earlier in the day, or even the day before and serve it cold. It is equally delicious, and you’ve just saved yourself some time (and stress) by having your main dish prepared before-hand. It’s great for buffets, potlucks, or picnics.

Now I want to know, what’s your go-to side dish when you’re grilling pork? Tell me in the comments below. I’m always looking for new ideas.

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