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Dry Rub Grilled Pork Tenderloin

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There is nothing quite as easy or delicious as Grilled Pork Tenderloin.  This dry rub sweet barbecue Grilled Pork Tenderloin is easy enough for a weeknight meal and fancy enough for company!! A little advance preparation can make this recipe super easy and quick.   You can prepare the dry rub ahead and apply the rub to the pork tenderloin.  Refrigerate two hours up 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 complement this recipe perfectly!!!

Grilled Pork Tenderloin

How do you make Grilled Pork Tenderloin?

Start by trimming the silver skin off your pork tenderloin if it has not already been done.  Then combine the paprika, brown sugar, cumin, chili powder and cayenne pepper in a large Ziploc bag.  Shake the bag well to combine all the ingredients.  Using your hands rub the mixture all over the pork tenderloin.  Place the pork tenderloin into the bag and store in the refrigerator for several hours up to one day.

Preheat the grill to medium/high heat or about 425-450 degrees using half of the burners.  Now add the pork tenderloin to the side of the grill that is lit (direct heat) and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook the other side for about 4-5 minutes.  Move the tenderloin to the side that is not lit (indirect heat) and baste with the barbecue sauce mixture every couple of minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees.  Remove the meat from the grill, plate and cover loosely with an aluminum foil tent.  Let rest for 10-15 minutes before slicing.

Grilled Pork Tenderloin Recipes

Helpful tips for making Grilled Pork Tenderloin

  • 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.
  • Prepare the dry rub in advance and rub into the pork tenderloin. Cover and refrigerate for several hours up to overnight.
  • 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.
  • You can check the temperature of the meat with a quick read instant meat thermometer.
  • After grilling the pork tenderloin cover it loosely with an aluminum foil tent and let it rest for 10-15 minutes. As this allows the meat to redistribute juices that have been driven to the center from the heat on the grill

How to Grill Pork TenderloinI have always found pork tenderloin easy to cook with. It is a consistently tender flavorful cut of pork. Happy grilling my food loving friends!!

Other pork recipes you will love!

This post was originally published October 14, 2016 and was republished June 26, 2019 with new content.

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Dry Rub Sweet Grilled Pork Tenderloin

★★★★★

5 from 14 reviews

A quick and easy recipe for dry rubbed pork tenderloin with helpful grilling tips for making it flavorful and juicy.

  • Author: Beth Pierce
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: main meal pork
  • Method: grill
  • Cuisine: American
Scale

Ingredients

  • 1 1/4 –1 1/2 lb pork tenderloin trimmed

Rub

  • 1 1/2 teaspoons paprika
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper

Sauce

  • 1 tablespoon honey
  • 2/3 cup Kansas City style barbecue sauce
  • 2 teaspoons Dijon mustard

Instructions

  1. In Ziploc bag combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.
  2. In small bowl combine honey, barbecue sauce and Dijon mustard.
  3. Preheat the grill to 425-450 degrees; lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook for an additional 4-5 minutes.  Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2-3 minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees.  Remove the meat from the grill, plate and cover loosely with an aluminum foil tent.  Let rest for 10-15 minutes before slicing.

Keywords: pork tenderloin, dry rub pork tenderloin, dry rub grilled pork tenderloin, pork recipe, summer grilling

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Comments

  1. 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!!

    Reply

  2. 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!

    ★★★★★

    Reply

    • 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!

      Reply

    • Sorry about the delay. I had to get my taxes filed this weekend. Yes you can roast the pork tenderloin for about 20-25 minutes at 400 degrees or an internal temperature of 145 degrees. I would let rest for 15 minutes. Double the cooking time for a 2 pound loin but the same internal temp and resting time.

      Reply

  4. Just wanted to thank you for the pork tenderloin and German potato salad recipes. You were so right about the flavors being fantastic together. Looking forward to making them again.

    ★★★★★

    Reply

  15. Wow!! This looks so juicy & mouthwatering! That rub sounds amazing! Can’t wait to try it!

    ★★★★★

    Reply

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