There is nothing quite as easy or delicious as grilled pork tenderloin. This Dry Rub Sweet Barbecue Pork Tenderloin is easy enough for a weeknight meal and fancy enough for company!! You can prepare the dry rub ahead of time. You can apply the rub ahead of time and refrigerate 2 hours to overnight. This is the star of the meal so the sides should be kept simple and tasty. My Green Bean Bacon Bundles and Skillet German Potato Salad would complement this perfectly!!!
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Make sure you trim your pork tenderloin prior to the rub. Pork tenderloins have an area of connective tissue known as silver skin for its silvery-white appearance. Silver skin doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away. The National Pork Board recommends cooking pork tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium). However it is all a matter of preference. My hubby prefers his cooked a little longer.
I have always found pork tenderloin easy to cook with. It is a consistently tender flavorful cut of pork. Happy grilling my food loving friends!!
Dry Rub Sweet Barbecue Pork Tenderloin
Ingredients
- 1 1/4 –1 1/2 lb pork tenderloin trimmed
- Rub
- 1 1/2 teaspoon paprika
- 1 tablespoons brown sugar
- 1 tablespoons cumin
- 1 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon honey
- 2/3 cup Kansas City style barbecue sauce
- 2 teaspoons Dijon mustard
Instructions
- In Ziploc bag combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.
- In small bowl combine honey, barbecue sauce and Dijon mustard.
- Preheat grill. Cover and cook for 12 to 18 minutes depending on preference, turning and basting with barbecue sauce every 4 minutes, until the tenderloin reaches an internal temperature of at least 140 degrees F. Remove from grill, cover loosely with foil and allow to rest 10 minutes before slicing.
Another delicious pork tenderloin recipe!!
Stuffed Pork Tenderloin Wrapped in Bacon
I’d love to try this recipe for my baby shower this weekend. I’ve got 2 (7.5 lb) pork loins! Can you help with grill times? Anything else you’d change or suggest? Thank you!!
I am right in the middle of a recipe so I will try to respond more later but I wanted you to read this article as a pork loin and pork tenderloin are two different cuts. https://www.pegshomecooking.com/pork-loin-vs-pork-tenderloin-differences/
I have always baked my pork loin which makes it nice and tender.
As a Chef I cook a lot of pork tenderloin in many different ways so I’m always looking for something new. Because I have to prepare dinner ahead of time and leave it for my clients, I use a sous vide quite a bit to keep it from overcooking. I made the rub as written but added a tiny bit of cinnamon to it…1 tsp or so. I vacuum sealed the tenderloins and “rub” then set my sous vide circulator for 130 degrees and let it go for a couple of hours. I preheated my grill for a good 20 minutes on high before searing them quickly on each side being sure not to raise the internal temp above 140. (The Thermoworks Thermapen is the best I’ve ever used for instant an instant read thermometer) I let them rest for a few minutes before slicing and resealing them in the same vacuum bag (with the rub still in it). I put the bag back in the 130 degree water and left it for the staff to serve an hour or so later at dinner time. It never over cooks this way. This rub is fantastic! I will definitely make this again and maybe try it on a different protein. Great job!
★★★★★
Thanks Bo! I am glad that you liked it! Thanks for all the great details on how you prepare the tenderloin. Sounds like you have it down to a fine science!