How do I cook a pork tenderloin on a gas grill?
500 g tenderloin, three-burner gas, direct, United Kingdom
Answered
More than one independent publisher covers this, and nothing in the evidence contradicts anything else.
The question, as BBQHQ read it
- Food
- Pork tenderloin
- Heat
- direct
- Where
- GB
- Weight
- 500 g
- Starting state
- fridge cold
The cooking window
Estimated cooking window
21 min–34 min
Moderate confidence
Why this is a range, not a number
- Weight varies within the range this covers
- Cookers hold temperature imperfectly
- How cold the food was when it went on
- Individual animals and pieces differ
Cook to the endpoint, not to the clock. The window tells you when to start checking.
Why this is not stronger
- At least one source does not state the cooker temperature.
- No source states whether the food went on fridge-cold or rested.
- No source states the thickness, which governs cooking time more than weight.
How the window was built
- Base, from matched guidance: 20 min–30 min
- Straight from the fridge: +1 min–4 min
Food going on cold has further to travel. The effect scales with the length of the cook rather than being a fixed number of minutes.
- Final window: 21 min–34 min
What this could not settle
- Thickness was not supplied. It governs cooking time more directly than weight does, so the window is wider than it needs to be.
When is it done? Separate questions, separate answers
“Done” means several things and they do not coincide. The safety endpoint is set by the jurisdiction you are cooking in and is not a matter of taste. Culinary doneness is what you want. The texture endpoint is how you actually tell.
Food-safety endpoint
BBQHQ holds no food-safety rule for this food in GB. We are not showing you another jurisdiction’s figure in its place — check your national food-safety authority.
Culinary doneness — a preference, not a safety figure
medium — 63–65 °C (145–149 °F)
Measure at: The centre of the thickest part, probing along the length.
A tenderloin is the leanest cut on the animal and has almost no margin past the endpoint. The difference between 63 °C and 71 °C is not subtle here.
Where this comes from
In the United States, whole cuts of beef, pork, lamb and veal have a safe minimum internal temperature of 145 °F (63 °C), followed by a rest of at least three minutes.
Well established
United States Department of Agriculture, Food Safety and Inspection Service — States this directly
“Cook raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F ... allow meat to rest for at least three minutes”
- Form:
- Whole cuts only. Ground meats are covered by a separate, higher figure.
- The three-minute rest is part of the safety requirement, not only a quality step.
- How it was measured:
- As measured with a food thermometer before removing from the heat source.
About this source · Original · retrieved 2026-08-13
Hazards, by kind
These are not about when the food is done. They are about whether the activity is safe where you are doing it, and each kind sits under its own heading because they are answered in different ways.
Equipment safety
Failure, stability, assembly and maintenance of the cooker itself.
Weber charcoal barbecues: outdoor use only Critical
Weber instructs that its charcoal barbecues must not be used indoors, in a garage, building or breezeway, or any other enclosed area, and not under any overhead combustible construction. Coals and ashes must be fully extinguished before the barbecue is stored.
Wire brush bristles can end up in food Significant
A bristle shed by a wire grill-cleaning brush can be left on the bars, picked up by the next thing cooked on them and swallowed. Documented cases have required surgery to remove it.
Electric does not mean indoor-safe Significant
An electrically powered outdoor cooker is not automatically safe to use indoors. Producing no carbon monoxide removes one hazard; it does not remove fire risk, smoke, or the manufacturer's own restriction on where the appliance may be used.
Electric smokers: earthed supply, RCD protection, outdoor-rated cord Significant
Masterbuilt instructs that its electric smoker runs only from a properly earthed outlet, is supplied through a residual current device rated at no more than 30 mA, and uses only a grounding-type three-wire outdoor extension cord kept dry and off the ground. The supply cord is to be examined regularly and the appliance not used if it is damaged.
Carbon monoxide
Carbon monoxide from burning fuel. Invisible, odourless, and the reason no combustion cooker belongs in an enclosed space.
Never take a barbecue into an enclosed space Critical
Never take a barbecue into a tent, awning, caravan, motorhome, garage, shed or any other enclosed space — including to keep warm, and including when it is no longer flaming.
A cooling barbecue is still producing carbon monoxide Critical
A barbecue continues to give off carbon monoxide as it cools. Never bring one inside to finish cooling, and never store one indoors until it is completely cold.
Electric smokers still produce carbon monoxide — from the wood, not the element Critical
An electric smoker's heat comes from a mains element that burns nothing, and the appliance still emits carbon monoxide, because the wood chips it makes smoke with are burning inside the cabinet. Masterbuilt warns that burning wood chips gives off carbon monoxide, which has no odour and can cause death, and that chips must never be burned inside homes, vehicles, tents, garages or any enclosed area.
Offset smokers: never under an overhead structure of any kind Critical
Oklahoma Joe's instructs that its smoker be used only in a well-ventilated space and never in an enclosed one — naming a carport, garage, porch, covered patio or any overhead structure — and warns that burning charcoal indoors can kill because it gives off odourless carbon monoxide.
Never bring a barbecue indoors to cool Critical
Never bring a barbecue indoors, into a tent or into a garage while it is cooling. A finished barbecue is still producing carbon monoxide and can still start a fire.
Fire safety
Preventing and controlling unintended fire around a cooker.
UK: do not use a barbecue on a balcony Critical
Do not use a barbecue on a balcony. Flames, sparks and hot embers can start a fire that spreads quickly to other parts of the building.
UK: putting out and disposing of coals and ash Critical
Let the barbecue cool and make sure it is properly out before disposing of coals or ash, and never put them in a bin while they are still warm. Smouldering ashes give off carbon monoxide and stay a fire risk for hours after cooking has finished.
UK: where to stand a barbecue, and never leave it Significant
Stand a barbecue on level ground and not on decking, well away from anything that could catch fire — sheds, fences, trees. Never leave it unattended while it is lit.
UK: lighting a barbecue, and local bans on disposables Significant
Never light a barbecue in an enclosed space, and do not use accelerants to get it going. Check local rules before taking a disposable barbecue to a park or open space — many London parks have banned them because of grass-fire risk.
Gas safety
LPG and natural gas: connections, leaks, cylinders and storage.
UK: what not to do with a gas regulator or cylinder fitting Critical
Never force a regulator onto a cylinder valve that it does not fit easily, never work its mechanism with excessive force, and never tamper with or adjust a regulator that is not user-adjustable. Tighten screwed connections with the correct sized spanner and do not over-tighten — most cylinder connections use a left-hand thread and tighten the opposite way to a normal screw. Gas components on a barbecue are replaced, not repaired.
UK: when an LPG regulator has to be replaced Significant
Replace an LPG regulator on the service life its manufacturer states, or after ten years if none is stated, and straight away at any sign of wear, leakage or damage whatever its age. A regulator marked BS 3016 is already past that life. Keep its vent clear and pointing where rain cannot get in, and never fit a second-hand one.
Fuel handling
Lighting, handling and disposing of charcoal, wood and firelighters.
UK: never pour petrol, paraffin or meths on a barbecue Critical
Never pour petrol, paraffin or methylated spirits onto a barbecue or a fire, lit or unlit. Use firelighters, or a chimney starter.
Spent coals can reignite for up to 24 hours Significant
After a charcoal fire appears extinguished, unconsumed embers can retain heat for up to 24 hours and can burst into flame unexpectedly when fresh air reaches them. Embers outside the firebox can ignite combustible surfaces such as a wooden deck.
Electrical safety
Mains power outdoors, cables, water and residual current protection.
UK: use a residual current device for anything that plugs in Significant
Use a residual current device with any mains-powered cooker or equipment used outdoors. If your fusebox does not have one built in, use a plug-in RCD at the socket.
UK: dew counts as wet Significant
Do not run a mains-powered cooker outdoors while the ground or the equipment is wet. Electrical Safety First sets the threshold at dew on the ground, not at rain.
UK: the lead is part of the appliance Significant
Use only extension leads, reels and connectors rated for outdoor use — weather-resistant, with moulded connections. Check them for damage before plugging in, uncoil a reel completely, and use one with a thermal cut-out.
UK: unplug before you fiddle with it Moderate
Switch off and unplug a mains-powered cooker before cleaning, adjusting or checking it.
Wildfire and environment
Fire spreading beyond the cook: dry ground, decking, wind and wildfire risk.
UK: the ground stays hot after the fire is out Significant
The ground under a fire or a disposable barbecue stays hot for some time after the fire has gone out. Let coals and embers cool completely before throwing them away.
The working
How the sources were combined
- 1.Reconciling 2 observation(s) that bear on the duration. 1 further observation(s) — endpoints, doneness ladders, pull temperatures — are evidence about this cook and are NOT counted as opinions about its length.
- 2.All observations describe compatible conditions; they form one group.
- 3.Unstated by at least one source: cooker temperature, thickness, starting temperature. Treated as uncomparable, not as agreement.
- 4.Combined as the union of reported durations: 20–30 minutes. Union, not mean — the window contains every source's figure.
- 5.Confidence: moderate — 2 independent publisher(s), with 3 condition(s) unstated.
- 6.Evidence about this cook that is not evidence about its length: United States Department of Agriculture, Food Safety and Inspection Service. Retained as provenance, excluded from corroboration.
How this answer was classified
- 1.57 published profile(s) considered; 1 cover this question.
- 2.Answered: confidence moderate, 2 publishers corroborating the cooking time, no unresolved disagreement.
Pork tenderloin, direct heat
Two determinations, and the second corrected a statement made here earlier. Clemson Cooperative Extension gives 20 to 25 minutes broiled or grilled for a ½ to 1½ lb tenderloin. This note previously said the National Pork Board's grilling table 'gives kabob cubes rather than the whole muscle' — that was true of the page first read and false of the Board's full cooking chart, retrieved later, which gives a 1–1½ lb tenderloin 20 to 30 minutes over direct medium heat. The windows overlap across their whole lower half, so they union to 20–30. Note that this is a second PUBLISHER rather than a second document from one: Clemson is an extension service and the Pork Board is a levy body. The endpoint remains on firmer ground than the timing: 63 °C with a three-minute rest is the USDA whole-cut figure and applies to this cut exactly as it applies to a chop.
The safety rules behind this profile
In the United States, whole cuts of beef, pork, lamb and veal have a safe minimum internal temperature of 145 °F (63 °C), followed by a rest of at least three minutes.
Well established
United States Department of Agriculture, Food Safety and Inspection Service — States this directly
“Cook raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F ... allow meat to rest for at least three minutes”
- Form:
- Whole cuts only. Ground meats are covered by a separate, higher figure.
- The three-minute rest is part of the safety requirement, not only a quality step.
- How it was measured:
- As measured with a food thermometer before removing from the heat source.
About this source · Original · retrieved 2026-08-13
The same Food Standards Agency guidance names pork and chicken, with minced products, as foods that should not be served pink or rare — placing whole cuts of pork on the opposite side of the sentence from whole cuts of beef and lamb.
Well established
Food Standards Agency — States this directly
“other meats, like chicken and pork, as well as minced meat products such as burgers, kebabs and sausages should not be served pink or rare as bacteria can be in the meat”
- What it covers:
- Applies to England, Northern Ireland and Wales, as the document states.
- Pork is named, as a species, on the restricted side. This is the sentence that stops the red-meat permission being read as covering whole cuts generally: a pork loin is a whole cut and is excluded by name.
- Shape:
- Again no figure. The FSA's numerical endpoint — 70 °C for two minutes or an equivalent — is published in its business guidance and modelled separately; this sentence is a form rule and is recorded as one.
About this source · Original · retrieved 2026-08-14
What is still missing
The cooking time here traces back to a single publisher. A second, independent source would raise confidence in it; none has been found yet.
Other questions
- How do I cook a whole chicken on a charcoal kettle?
- How do I cook a whole chicken on a charcoal kettle, in the United States?
- How do I cook bone-in chicken thighs on a charcoal kettle?
- How do I cook boneless chicken thighs on a gas grill?
- How do I cook chicken breasts on a gas grill without drying them out?
- How do I cook chicken wings on a charcoal kettle?
- How long do I cook burgers on a gas grill?
- How do I cook a sirloin steak on a charcoal kettle?