Grilled Pork Tenderloin Recipe
This is a quick and easy recipe for dry-rubbed grilled 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
- Category: main meal pork
- Method: grill
- Cuisine: American
Ingredients
- 1 1/4 –1 1/2 lb pork tenderloin trimmed
Rub
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon ground cayenne pepper
Sauce
- 1 tablespoon honey
- 2/3 cup of your favorite bbq sauce
- 2 teaspoons Dijon mustard
Instructions
- In a Ziploc bag, combine paprika, brown sugar, cumin, chili powder, kosher salt, black pepper, and cayenne pepper. Dry the pork tenderloin with a paper towel. Rub the mixture over the pork tenderloin and refrigerate from 2 hours to overnight.
- In a 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 it, and cover it loosely with an aluminum foil tent. Let rest for 10-15 minutes before slicing.
Notes
- Pork tenderloin is one of my favorite cuts of meat, but you must remove the silver skin. Pork tenderloins have an area of connective tissue known as silver skin, which is silvery-white in appearance. Silver skin doesn’t dissolve when the tenderloin is cooked, so it needs to be trimmed away with a sharp knife.
- The dry rub has more flavor than any marinade I have tried. Prepare the dry rub in advance and rub it into the pork tenderloin. Cover and refrigerate for several hours up to overnight.
- Pork tenderloin is a lean cut of meat, so don’t overcook it. Make sure you purchase pork tenderloin, not pork loin. The National Pork Board recommends cooking pork tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium). An instant-read thermometer is inexpensive and a valuable asset in the kitchen.
- After grilling the pork tenderloin, cover it loosely with an aluminum foil tent and let it rest for 10-15 minutes. This allows the meat to redistribute the juices that have been driven to the center by the grill’s heat.
- Garnish the cooked tenderloin with fresh herbs like parsley, rosemary, or thyme.
Find it online: https://www.smalltownwoman.com/grilled-pork-tenderloin/