On the grilling spectrum between the simplicity of burgers off the grill and the fancy factor of beef tenderloin, there's a sweet spot: pork tenderloin. Learn how to grill pork tenderloin (like using the indirect grilling method and letting the pork rest after cooking for the ultimate juiciness), and you'll make it perfectly the first time and every time.

Pork tenderloin is very customizable. You can flavor it any way you like with marinades or rubs, and it's equally delicious served alongside grilled vegetables or fruit.

Quick Tips for How to Grill Pork Tenderloin

If you're looking for a couple of essential facts about how to grill pork tenderloin, here's what to know.

• How long to grill pork tenderloin: Grill a ¾- to 1-pound tenderloin over medium-high indirect heat 30 to 35 minutes or until done.
• Grilled pork tenderloin temperature: An instant-read thermometer inserted in the center of the tenderloin should register 145°F. Cover with foil and allow to stand 10 minutes before slicing and serving.

How to Grill Pork Tenderloin in 4 Easy Steps

Step 1: Trim the Tenderloin

Before cooking pork tenderloin on a grill, remove excess fat and the silver skin (the smooth, shiny connective tissue on the surface of the meat). Using a sharp knife, remove the silver skin, pulling it up as you cut. A fillet knife is excellent for these tasks. Also, remove visible fat as desired.

Step 2: Season the Pork

Seasoning the meat with a dry rub or marinade before cooking will add more layers of flavor to your grilled pork tenderloin.

To marinate: Place the pork in a resealable plastic bag and pour the marinade over it. Allow the pork to marinate in the fridge for at least 2 hours before grilling.

To apply a dry rub: Use your fingers to gently massage the rub into the pork. Some recipes or package directions will specify applying the rub in advance so the pork better absorbs the rub's flavors. If that's the case, refrigerate the rubbed pork until ready to grill.

Step 3: Prepare the Grill for Indirect Grilling

Because tenderloin is lean, grilled pork tenderloin can dry out if cooked too quickly over a very hot fire. The indirect-grilling route is the way to go for the perfect grilled pork tenderloin. This method entails cooking meat in a covered grill away from (rather than directly above) the heat source. Indirect cooking works whether you make pork tenderloin on a gas or charcoal grill.

For a charcoal grill:

If you swear by the flavor you get cooking with charcoal grills, here's what to do.

• Light coals using lighter fluid, an electric starter, or a chimney starter. (If using lighter fluid, wait 1 minute before igniting the fire.) Let the fire burn until the coals are covered with a light coating of gray ash.
• Move coals from the center of the grill. Place a drip pan in the center of the grill. Arrange coals around the drip pan.
• Test the coals for medium-high heat above the pan.
• If the coals are too hot, raise the grill rack, spread the coals apart, close the vents halfway, or remove some briquettes.
• If the coals are too cool, use long-handled tongs to tap ashes off the burning coals, move coals together, add briquettes, lower the rack, or open the vents.

For a gas grill:

For those who prefer the ease of gas grills, here's how to grill your tenderloin.

• To light a gas grill, open the lid. Turn the gas valve to "on" and ignite the grill as directed by the manufacturer. Turn the burners on high. Close the lid and preheat the grill for 10 to 15 minutes.
• Adjust for indirect cooking: Turn off the burner directly below where you will place the meat. Adjust burner controls to medium-high heat.
• If the indirect heat is too hot or cold, turn the burners to higher or lower heat settings as needed.

Step 4: Grill, Rest, and Serve

The pork is seasoned, the grill is hot, and now it's time to get grilling.

• Place the meat on the grill (over the drip pan if using a charcoal grill or over the unlit burner on a gas grill.)
• Cover the grill and cook a ¾- to 1-pound tenderloin over medium-high indirect heat 30 to 35 minutes or until it registers 145°F on an instant-read thermometer. Turn once halfway through grilling time.
  
• Remove the meat from the grill and loosely cover it with foil. Let the meat stand at least 10 minutes before serving. The meat's internal temperature will continue to rise as it stands.
• Slice the grilled pork tenderloin across the grain into ½-inch slices.
• If desired, serve with mustard or horseradish. You can't go wrong with homemade barbecue sauce, either.

Now that you know how to grill pork tenderloin, you'll think of all kinds of ways to enjoy it. Sure, it's great as a center-of-the-plate feast with a few side dish recipes, but it's also excellent in sandwiches, soups, and main-dish salads. Our Grilled Pork with Apple and Grape Bowl adds nutritious quinoa to sweet apples and grapes for a take-along pork dish, and these Thai Pork Wraps are great for using up leftovers.

When it comes to salads, anything grilled chicken can do, grilled pork tenderloin can do just as well (if not better!). Try substituting grilled pork tenderloin in a Chicken Caesar Salad, and you'll see what we mean.

It's not only tenderloin that's great on the grill. Pork chops are just as good. The next time you pick up pork chops for dinner, try our Grilled Pork and Pineapple, or for something more savory, Grilled Pork Chops with Bacon and Tomato is a delicious meal.