Sear hard, then move it off the flame

Two-zone fire and a thermometer.

Pork tenderloin dries out because it’s lean and people cook it like a pork chop—straight over high heat until it’s tough and chalky. Don’t do that.

Set up your grill with a hot side and a cooler side. Sear the tenderloin over direct heat for about 2 minutes per side to get color. Then move it to the indirect side, close the lid, and cook until the thickest part hits 145°F. Pull it off now—it’ll coast up to 150°F while resting. Rest 5 minutes, slice, enjoy juicy pork.

Skip the guessing. Brining or a quick marinade helps moisture, but the real trick is not cooking it to death. Trust the thermometer, not the clock.