To grill a pork tenderloin so that it ends up with a perfect sear while remaining tender on the inside, the best bet is to use the "7-6-5" trick: seven minutes on one side, six minutes on the other side and five minutes with the grill off and closed. Using high heat with this schedule yields a pork tenderloin that is fully cooked and juicy, with just the right amount of crust on the outside.
Pork tenderloin is one of the most versatile cuts available for grilling. It has a sophisticated enough reputation for a dressy dinner party, but it also works well on a weekend barbecue by the pool. The flavor allows it to replace fish or chicken, while the texture is hearty enough to stand in for red meat as well.
Heating the gas grill to high and allowing the grill to stand for 8 to 10 minutes gives the grill enough heat to sear the tenderloin before the pork gets the opportunity to lose its moisture. After the "7-6-5" cooking method is done, the tenderloin should have an internal temperature between 145 and 150 F. It is crucial to remember to turn the grill off for the last five minutes; not doing so will result in a tenderloin that is too dry.