Grilled Pork Tenderloin on a Collapsible Grill
A whole pork tenderloin seared over charcoal and finished on the cool side of a flat pack grill, to a safe and juicy 145°F.
Pork tenderloin fits a compact grill perfectly: long and slim, it cooks in about 20 minutes. The trick is pulling it at 145°F and resting it so it stays moist.
Ingredients
- 1 pork tenderloin, about 1–1¼ lb, silver skin trimmed
- 1 tbsp oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cumin or dried thyme
- 2 cloves garlic, minced
Method
- Mix the seasonings with the oil and rub over the pork. Let sit 15 minutes while the fire lights.
- Build a two-zone fire.
- Sear on all sides over the coals, about 2 minutes per side, 8 minutes total.
- Move to the cool side and cook, turning every few minutes, until the thickest part reads 145°F, about 8 to 12 more minutes.
- Rest 3 minutes, then slice into medallions.
Tips
- The thin tail end cooks faster; keep it toward the cooler edge.
- Lay it diagonally if it's too long for the cooking area.
Safe internal temperatures
Check the thickest part with an instant-read thermometer, away from bone. These are USDA minimum safe temperatures; tougher cuts like brisket and ribs are cooked well past them for tenderness.
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb and veal steaks, chops and roasts | 145°F, then rest 3 minutes |
| Ground beef, pork, lamb and veal (burgers, fresh sausage) | 160°F |
| Chicken and turkey, whole, pieces or ground | 165°F |
| Fish and shellfish | 145°F, or flesh opaque and flakes with a fork |
| Egg dishes | 160°F; cook eggs until yolks and whites are firm |
| Precooked sausage, hot dogs and leftovers | Reheat to 165°F |
Cooking notes for a collapsible grill
A collapsible grill puts food close to the coals, so things brown faster than on a tall backyard cooker. Pat food dry, oil the food rather than the grate when you can, and leave it alone until it releases. Keep a clean platter for cooked food, separate from the one that carried raw meat. And cook to temperature, not time: wind, charcoal type and how full the grill is all change the clock.
Taking this cook on the road
- Prep and marinate at home; pack in sealed containers in cook order.
- Raw meat sealed at the bottom of a cold cooler (40°F or below).
- Bring two sets of tongs, a thermometer, soap and water.
- Pack a lidded metal can for ash and follow the site's rules.
Questions people ask
Is pink pork safe at 145°F?
Yes. USDA's safe minimum for whole cuts of pork is 145°F with a 3-minute rest, and it may still look slightly pink.