Picture this: a beautifully seared, perfectly juicy tenderloin, hot off the grill, ready to be carved. Sounds amazing, right? Grilling tenderloin can feel a little intimidating, especially when you’re trying to figure out that sweet spot of doneness. No one wants an undercooked or, worse, an overcooked, dry piece of meat!
The good news is, achieving grilled tenderloin perfection is totally within your reach! While there’s no single magic number for how long to cook tenderloin on grill, understanding a few key principles and having a reliable meat thermometer will make you a grilling superstar. Let’s dive in and unlock the secrets to a show-stopping tenderloin.
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The Golden Rule: Temperature Over Time
Before we even talk about minutes, it’s crucial to understand that the internal temperature of your tenderloin is your ultimate guide, not just the clock. Different factors like the thickness of your meat, its starting temperature, and the heat of your grill all play a role, making exact timing tricky. A good quality instant-read meat thermometer is your best friend here!
Understanding Doneness Levels & Target Temperatures
Here’s a quick guide to internal temperatures for beef tenderloin:
- Rare: 120-125°F (49-52°C) – Cool red center.
- Medium-Rare: 130-135°F (54-57°C) – Warm red center. This is often considered the ideal doneness for tenderloin, maximizing juiciness and flavor.
- Medium: 135-140°F (57-60°C) – Warm pink center.
- Medium-Well: 145-150°F (63-66°C) – Slightly pink center.
- Well-Done: 155°F (68°C) and above – Little to no pink, firm.
Remember, the tenderloin will continue to cook a few degrees after it’s removed from the grill due to “carryover cooking.” So, pull it off a few degrees *before* your desired final temperature.
What Affects Grilling Time?
Knowing these variables will help you better estimate how long to cook tenderloin on grill:
- Thickness/Size of the Tenderloin: Thicker cuts will naturally take longer to cook through than thinner ones.
- Starting Temperature: Meat straight from the fridge takes longer than meat that’s been sitting out at room temperature for 30-60 minutes.
- Grill Temperature: A scorching hot grill will sear faster but might also burn the outside before the inside is cooked if not managed properly. A consistent medium-high heat is often best.
- Direct vs. Indirect Heat: Searing over direct heat cooks quickly and creates a crust, while finishing over indirect heat cooks more gently and evenly.
- Type of Grill: Charcoal grills tend to run hotter and have more variation than gas grills.
Your Step-by-Step Guide to Grilling Tenderloin
Let’s walk through the process to ensure a perfect grilled tenderloin:
1. Prepare Your Tenderloin
- Trim: Remove any silver skin (a silvery membrane) and excess fat. This will prevent curling and make it more tender.
- Season: Rub with olive oil, then generously season with salt, pepper, garlic powder, onion powder, or your favorite steak rub.
- Bring to Room Temp: Let the tenderloin sit out for 30-60 minutes before grilling. This allows for more even cooking.
2. Preheat Your Grill
- Preheat your gas grill to medium-high heat (around 400-450°F / 200-230°C) for direct grilling. For charcoal, arrange coals for both direct and indirect heat zones.
- Clean the grates thoroughly with a wire brush.
3. Sear (Direct Heat)
- Place the tenderloin directly over the hottest part of the grill.
- Sear for about 2-3 minutes per side, rotating to get a nice crust on all surfaces. This usually means searing on 3-4 sides. This step is crucial for developing flavor and texture.
4. Finish Cooking (Indirect Heat)
- Once seared, move the tenderloin to a cooler part of the grill (indirect heat).
- Close the lid and continue to cook, turning occasionally.
- Start checking the internal temperature with your meat thermometer after about 10-15 minutes of indirect cooking.
Estimated Grill Times (General Guideline for Medium-Rare)
For a 1 to 1.5-pound tenderloin (about 2-3 inches thick at its widest part), aiming for medium-rare (130-135°F internal temperature), you might expect:
- Searing: 8-12 minutes total (2-3 minutes per side).
- Indirect Cooking: 15-25 minutes, depending on thickness and grill temperature, until it reaches your desired internal temperature (remember carryover cooking!).
Always use your thermometer to confirm!
5. Rest Your Tenderloin
- This is arguably the most important step! Once your tenderloin reaches about 5 degrees below your target temperature, remove it from the grill.
- Place it on a cutting board, tent loosely with foil, and let it rest for 10-15 minutes.
- Resting allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product. If you slice it too soon, all those delicious juices will run out onto your board.
6. Slice and Serve!
- After resting, slice your tenderloin against the grain into thick medallions.
- Serve immediately and enjoy your perfectly grilled masterpiece!
Expert Tips for Tenderloin Triumph
- Don’t Poke Repeatedly: Every time you poke the meat with a fork, it loses precious juices. Use tongs to flip and your thermometer for temperature checks.
- Monitor Grill Temperature: Try to maintain a consistent medium-high heat. Too low, and you won’t get a good sear; too high, and you risk burning.
- Marinades & Rubs: A good marinade can add flavor and tenderize. Allow at least 2 hours, or ideally overnight, for best results.
- Clean Grates: Prevents sticking and ensures those beautiful grill marks.
- Don’t Overcrowd: Give your tenderloin space on the grill for even cooking and proper airflow.
Frequently Asked Questions (FAQs)
Can I cook tenderloin on a charcoal grill?
Absolutely! Charcoal grills impart a wonderful smoky flavor. Just be sure to set up your coals for both direct and indirect heat zones to manage the cooking process effectively.
How do I prevent my tenderloin from drying out?
The key here is not overcooking! Always pull the tenderloin off the grill when it’s a few degrees below your target temperature, and make sure to rest it properly. Also, consider basting with butter or an oil-based marinade during the indirect cooking phase for extra moisture.
What if my tenderloin is uneven in thickness?
You can “tie” the tenderloin with butcher’s twine in a few places to create a more uniform thickness. This helps it cook evenly. Alternatively, you can fold the thinner end under and tie it.
Conclusion
Grilling a tenderloin to perfection is all about understanding the nuances of temperature, time, and technique. By following these steps and relying on your trusty meat thermometer, you’ll confidently know how long to cook tenderloin on grill and achieve a succulent, flavorful meal every single time. So fire up that grill, grab your tenderloin, and get ready to impress!