How To: Easy Dry Rub Grilled Pork Tenderloin
Prep Time: 20 Min | Cook Time:
- 1 1.5 Lbs Pork Tenderloin (Trimmed and Pat Dry)
- 2 1 Tbsp Brown Sugar
- 3 1 Tbsp Garlic Powder
- 4 1 Tbsp Chili Powder
- 5 1 Tbsp Salt
- 6 1 Tbsp Black Pepper
- 7 1 Tsp Smoked Paprika
- 8 1 Tsp Red Chili Flake
If you’re like me, you fall prey to eating some of the same meals over and over. There’s no shame to that game; I just find myself in need of a little push of inspiration when I am grilling chicken 3-4 times a week. So, if you’re in need of a little inspirational push, here it is! This week, we’re switching it up! Let’s give the other white meat some love, shall we? Grilled pork tenderloin is on my weekly personal chef client menus, but somehow, it rarely makes its way onto my grill at home. Such a shame, really, as a rubbed pork tenderloin is pure magic on the grill. We’re going to mix a few spices together, rub the meat, and you can let it sit overnight or head straight to the grill- it’s really up to you! Let’s get started.
- Preheat Char-Griller Grill to high heat. For an easy weeknight dinner, I use the gas side of my Texas Trio for quick cooking, but of course, charcoal flavor would only add to this recipe!
- While grill is heating, mix spices together, sprinkle heavily over the meat, and rub well. Allow the meat to sit at room temperature for about 20 minutes, letting the spices marry.
- When grill has reached high heat, add pork loin and close lid. In 5 minutes, rotate meat clockwise to make diamond marks, and allow to cook another 5 minutes with the lid closed.
- After 10 minutes on one side has passed, flip your pork, and repeat- 5 minutes in one position with the lid closed, and rotate again, 5 minutes with the lid closed. I like to pull my pork off the grill at 145 degrees. While it rests, it will come up about 5-8 more degrees, allowing the meat to stay perfectly moist.
- Remove meat from the grill, cover loosely with foil, and let rest for 15 minutes before slicing.
- Serve with your favorite grilled vegetable or a large tossed salad. Enjoy!
Pro tip: I thinly slice any leftovers and pile them high on a breakfast sandwich the next morning. Try it, you’ll see why I do it.