Pork Tenderloin BBQ Cook Time
200°C (400°F) Medium-High Heat
15–20 min total, turning • Internal: 63°C (145°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Medium (recommended) | 63°C (145°F) | 15–20 min | Slightly pink centre. Juicy and safe. |
| Medium-Well | 68°C (155°F) | 20–25 min | No pink. Still acceptable but drier. |
| Well-Done | 74°C (165°F) | 25+ min | Dry. Not recommended for tenderloin. |
How to BBQ Pork Tenderloin
1
Trim silver skin. Pat dry.
2
Season with a rub or marinade of your choice.
3
Preheat BBQ to medium-high — 200°C (400°F).
4
Sear on all sides (about 2 minutes each), then move to indirect heat.
5
Cook indirect for 10–15 minutes, turning occasionally, until 63°C internal.
6
Rest 5–10 minutes before slicing into medallions.
Pro Tips
- Pork tenderloin is lean — don’t overcook it. Modern guidelines say 63°C with a 3-minute rest is safe.
- Wrapping in bacon before grilling adds fat and flavour to this lean cut.
- A honey-mustard or soy-ginger glaze brushed on in the last 5 minutes creates a gorgeous caramelised finish.
- It cooks fast — use a thermometer to avoid overshooting.
Resting Time
Rest for 5–10 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- Smoked BBQ Source — Comprehensive smoking guides and BBQ reviews
- Smoking-Meat.com — Smoking times, temperatures, and recipes
- Virtual Weber Bullet — Weber Smokey Mountain cooking guides
- Taste.com.au — Australian recipes and BBQ cooking inspiration
Frequently Asked Questions
How long to BBQ pork tenderloin?
15–20 minutes total over medium-high heat, turning regularly, until 63°C internal.
Can pork tenderloin be pink inside?
Yes. Modern food safety guidelines recommend 63°C with a 3-minute rest, which leaves a slightly pink centre that’s perfectly safe.
How do you keep pork tenderloin moist on the BBQ?
Don’t overcook (use a thermometer), baste during cooking, and rest for at least 5 minutes before slicing.
What’s the best way to season pork tenderloin?
A simple rub of salt, pepper, garlic, and smoked paprika works beautifully. Or marinate in soy, honey, and ginger for an Asian twist.