Description
Juicy, tender grilled pork tenderloin made with a simple sweet and savory BBQ rub. It cooks in about 15 minutes on the grill and the caramelized crust is unreal.
Ingredients
- 2 pork tenderloins, 1.25-1-75lbs. each
- 1/4 cup brown sugar, light or dark
- 2 tbs smoked paprika
- 2.5 tsp kosher or coarse salt
- 2 tsp ground mustard
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1/2 tsp garlic powder
- 1 tbs vegetable oil
- 1/2 tsp cayenne (optional)
Instructions
- Combine all dry ingredients in a bowl and mix well.
- Trim pork tenderloins of any excess fat or silver skin. Coat with vegetable oil and rub in the seasoning mixture evenly.
- Preheat grill to medium-high heat (about 400–450°F). Clean and oil the grates. Close the lid and let the grill heat for at least 5 minutes.
- Place pork tenderloins on the grill and close the lid. Cook for 4–5 minutes, or until the meat releases easily from the grates.
- Turn each tenderloin a quarter turn and cook another 4–5 minutes. Continue turning every 4–5 minutes, cooking all sides evenly.
- Check internal temperature. Remove from grill when it reaches 140°F in the thickest part.
- Let rest for 5–10 minutes before slicing. This allows the juices to settle and brings the final temperature to 145°F.
Notes
Silver skin: Remove the thin membrane from the side of the tenderloin before seasoning. It doesn’t break down during cooking and makes the meat tough if left on.
Thermometer is essential: Tenderloin is lean and goes dry fast. Pull it at exactly 140°F. Don’t go by time alone. Carryover cooking will bring the temp up to 145°F.
Grill prep matters: Oil the grates and let the grill get fully hot (5 min, lid closed) before the meat goes on. This prevents sticking and gives you a proper sear.
The quarter turn: After the first 5 minutes, rotate the tenderloin 90 degrees rather than flipping. This builds the crosshatch grill marks and ensures even color.
Rest before slicing: 3-5 minutes off the grill lets the juices redistribute. Skip the rest and you’ll lose them on the cutting board.
Cayenne is optional but adds a great depth of flavor. Highly recommended.
Storage: Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in a covered skillet over medium-low with a splash of broth.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner, Main Course, Grilling
- Method: Grill
- Cuisine: American