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.

Course main meal pork

Cuisine American

Keyword grilled pork tenderloin recipe, grilling pork tenderloin, how long to grill pork tenderloin, how to grill pork tenderloin

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 248kcal

Author Beth Pierce

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 for 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.

Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop over low heat, frequently turning, in the oven on low heat, or in the microwave at reduced power.
To freeze, first cool completely. Then, freeze in a heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight. Reheat in a skillet on the stovetop over low heat, frequently turning, in the oven on low heat, or in the microwave at reduced power.