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!!!
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.
Recipe notes and helpful tips
- 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
Other pork recipes you will love!
- Pork Loin Roast
- Pork Schnitzel
- Crock Pot Pork Tenderloin with Balsamic Sauce
- Roasted Pork Tenderloin and Vegetables
- Easy Honey Garlic Pork Chops
This post was originally published October 14, 2016 and was republished June 26, 2019 with new content.
PrintDry Rub Sweet Grilled Pork Tenderloin
A quick and easy recipe for dry rubbed pork tenderloin with helpful grilling tips for making it flavorful and juicy.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main meal pork
- Method: grill
- Cuisine: American
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
- 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 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.
Notes
- 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
Keywords: grilled pork tenderloin, grilled pork tenderloin rub, how to grill pork tenderloin, how long to grill pork tenderloin
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
