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
Ingredients
Scale
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
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