Pork Tenderloin On Gas Grill 7 6 5 | Juicy 7-6-5 Timing

Grill pork tenderloin with a short sear, a gentle finish, then a rest, and you’ll get a browned crust with a pink, juicy center.

Pork tenderloin is lean. That’s the whole deal. It cooks fast, it tastes clean, and it can turn dry in a hurry if you cook it past its sweet spot. The trick on a gas grill is control: high heat when you want color, lower heat when you want tenderness, then a pause so the juices settle.

The “7 6 5” idea is a simple rhythm you can repeat: 7 minutes to build color, 6 minutes to finish with the lid down, 5 minutes to rest. It’s not a magic spell. Grill size, tenderloin thickness, and outside weather all change the clock. Treat 7-6-5 as a starting point, then let a thermometer be the boss.

What “7 6 5” Means On A Gas Grill

The method works because it matches how a tenderloin behaves on live heat:

• 7 minutes for browning over direct heat, turning often so the surface dries and colors instead of scorching.
• 6 minutes to finish over indirect heat with the lid closed so the center cooks evenly.
• 5 minutes of rest off the grill so carryover heat evens out the temperature and the juices stay in the meat when you slice.

If your tenderloin is thick (or still fridge-cold), you’ll often need extra indirect time. If it’s thin, you may reach target temperature before the clock ends. That’s normal. The goal is a safe, tender result, not loyalty to a timer.

Pick The Right Tenderloin And Trim It Once

Look for a tenderloin that’s evenly shaped from end to end. A tapered “tail” cooks faster than the thick end, so even shape helps your slices finish at the same time. Plan on one tenderloin for two to three hearty servings, or four lighter ones.

Most tenderloins have a strip of silvery connective tissue on one side. Slide a knife tip under one end of that silver skin, angle the blade slightly up, and shave it off in long strokes. Remove any big flaps of surface fat, but don’t worry about small patches.

Quick Dry-Brine That Pays Off

Salt early if you can. Even 30 minutes helps. Pat the tenderloin dry, sprinkle kosher salt all over, and set it uncovered in the fridge on a plate or rack. The surface dries a bit, which helps browning. If you’re short on time, salt right before grilling and still pat it dry well.

Seasoning That Fits Pork Without Burning

Gas grills can run hot right at the grates, and sugar-heavy rubs scorch fast. Keep it simple for clean flavor and steady browning.

Basic Spice Mix

• 1 to 1½ teaspoons kosher salt (adjust if you dry-brined)
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon neutral oil (for coating)

Rub the tenderloin with oil first, then season all sides. Oil helps the spices stick and keeps the surface from grabbing the grates.

Set Up Your Gas Grill For Two Heat Zones

A two-zone setup gives you a hot spot for browning and a cooler spot for finishing. It’s the simplest way to avoid a charred outside and a raw middle.

1. Clean the grates, then preheat the grill with the lid closed for 10–15 minutes.
2. Turn one side to medium-high for direct heat. Leave the other side on low, or off, for indirect heat (depends on your grill).
3. Brush the grates, then oil them lightly with a folded paper towel held with tongs.

Skip the built-in lid thermometer for “doneness.” It reads air near the lid, not the meat. For pork, internal temperature is what counts.

Pork Tenderloin On Gas Grill 7 6 5 Method Steps

Start with the lid open for browning, then close it for the finish. Keep the tenderloin moving during the sear so you get even color on all sides.

Step 1: The 7-Minute Browning Phase

Place the tenderloin on the direct-heat side. Set a timer for 7 minutes and turn the meat every 1–2 minutes. You’re chasing a deep golden-brown crust, not black char. If flare-ups hit, slide it a few inches away from the flame and keep turning.

Step 2: The 6-Minute Finishing Phase

Move the tenderloin to the indirect side. Close the lid. Cook for 6 minutes, then check internal temperature in the thickest center.

For safe, juicy pork, aim for 145°F (63°C) with a short rest time. That’s the USDA guidance for fresh pork steaks, chops, and roasts, including tenderloin. The FSIS safe minimum internal temperature chart shows the 145°F plus rest standard.

Insert the thermometer into the thickest part of the meat. Avoid the thin tapered end so you don’t get a misleading reading. FSIS also explains how to probe away from fat or gristle for a more accurate reading in its food thermometer placement tips.

If you’re under 140°F, keep the lid closed and check again in 2–3 minutes. If you’re at 140–143°F, you’re close. Pulling at 142–145°F often lands you near 145°F after resting, depending on thickness and grill heat.

Step 3: The 5-Minute Rest

Move the tenderloin to a plate and tent it loosely with foil. Rest 5 minutes. Don’t slice early. Resting makes the temperature more even and keeps the slices moist.

Time And Temperature Targets That Keep You On Track

The clock is handy, but tenderness comes from temperature. Tenderloins vary from skinny to thick, and that changes how long the center needs.

Use this set of targets as your decision point during the indirect phase:

• Pull at 140–145°F depending on thickness, then rest 5 minutes.
• Slice at 145°F+ once the rest is done.

If you prefer your pork more done, you can take it a bit higher. Expect a drier texture as you push past 150°F. Lean meat has less margin.

Common Problems And Fast Fixes

Gas grills cook differently from model to model. Wind, cold air, and a dirty burner can also change things. When the results aren’t right, you can usually correct it on the next cook with one small move.

Recipe Card: Gas-Grilled Pork Tenderloin 7-6-5

Ingredients

• 1 pork tenderloin (1 to 1½ lb), trimmed
• 1 teaspoon neutral oil
• 1 to 1½ teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Optional Add-Ons

• 1 teaspoon Dijon mustard (thin coat under the spices)
• 1 teaspoon dried rosemary, crushed
• Lemon wedges for serving

Steps

1. Pat the tenderloin dry. If time allows, salt it and chill uncovered 30–60 minutes, then pat dry again.
2. Preheat the gas grill 10–15 minutes. Set up two zones: one side medium-high, the other low or off.
3. Rub the tenderloin with oil, then season all sides with salt, pepper, paprika, garlic powder, and onion powder.
4. Sear over direct heat for 7 minutes total, turning every 1–2 minutes for even browning.
5. Move to indirect heat, close the lid, and cook 6 minutes. Check internal temperature in the thickest center.
6. Keep cooking on indirect heat until the center reads 140–145°F, depending on thickness.
7. Rest 5 minutes, loosely tented with foil. Slice across the grain and serve.

Timing Notes

• Prep: 10 minutes (plus optional salting time)
• Grill: 13–20 minutes, depending on thickness and grill heat
• Rest: 5 minutes

Slicing And Serving Without Losing Juices

Slice across the grain into ½-inch rounds. If the tenderloin has a thicker “head” end, you can cut that piece in half lengthwise after resting, then slice. That gives you more even pieces on the plate.

For a simple sauce without turning this into a second cooking project, pour any resting juices into a small bowl. Stir in a teaspoon of Dijon and a squeeze of lemon. Spoon a little over the sliced pork right before serving.

Flavor Variations That Still Grill Clean

Once you’ve nailed the timing, changing the flavor is easy. Keep sugar low for the sear, or add sweetness after the meat is off the grill.

Garlic-Herb

Add crushed rosemary and a pinch of thyme to the basic mix. Finish with olive oil and lemon after slicing.

Chili-Lime

Use smoked paprika plus a pinch of chili powder. Serve with lime wedges and a spoon of salsa verde on the side.

Maple-Mustard Finish

Skip sugar in the rub. After resting, brush slices lightly with a mix of mustard and maple syrup, then return them to indirect heat for 30 seconds with the lid open just to set the glaze.

Second Table: Adjusting 7-6-5 By Thickness

If you cook tenderloin often, thickness is the lever that changes everything. Use the thermometer first, then use this table to get your timing closer before you even start.

Make It Repeatable Every Time

If you want the same results each cook, focus on three checks: surface dryness, two-zone heat, and the center temperature. Pat the meat dry. Preheat the grill long enough that the grates are truly hot. Sear for color, then finish gently with the lid down.

When the center hits your target, pull it, rest it, then slice. That’s it. The 7-6-5 rhythm keeps you organized, and the thermometer keeps you accurate.

Send us your feedbackTell us what you thought about this post

⚠Please use a real email you check. If it's fake or mistyped, your message won't reach us and we can't reply — wrong addresses are rejected automatically.

Name *Email *

Your comment *

Quick check — what is …? *

Send feedback