Grilled Pork Tenderloin

I’ve been using a dry rub for a delicious pork tenderloin, perfect for a quick summer meal.

This dry rubs adds texture and flavor to the pork. This rub contains a combination of sweet and savory spices mixed with salt to bring out the meat’s rich and delicious flavor.

What’s In the Grilled Pork Tenderloin Rub

• smoked paprika
• ground mustard
• onion powder
• ground black pepper
• garlic powder
• brown sugar
•  salt

How to make the Grilled Pork Tenderloin

• In a small bowl,  add smoked paprika, ground mustard, onion powder, black pepper, garlic powder, brown sugar, and salt.
• Mix the spices to combine and set aside.
• Trim the excess fat or silver skin from the pork tenderloin.
• Coat the pork with a little bit of oil.
• Rub the seasoning mix onto all sides of the pork tenderloin.
• Place the pork in a pan.
• Place in the fridge to “marinate” for about one hour.
• Remove the pork from the fridge 15 minutes before placing on the grill.
• Heat the grill to medium-high heat. Oil the grates. Close the lid and heat the grill for about 5-6 minutes.
• Place the pork tenderloin onto the grill.
• Grill the pork for 5 minutes with the lid closed.
• Turn the pork 1/4 turn and grill for 2-3 minutes.
• Turn the pork again, 1/4 turn, and grill for another 2-3 minutes.
• Turn the pork one more time and grill for another 2-3 minutes.
• The pork is done when temperature reaches 145 degrees on a meat thermometer.
• Remove the pork from the grill and let it rest for 5 minutes.
• Slice the the grilled pork tenderloin across the grain into ½-inch slices.

Print Recipe

Grilled Pork Tenderloin

Author: Anita's Table Talk

Ingredients

• 1 pork tenderloin 1.25-1.75 pounds
• 1 Tablespoon smoked paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 cup brown sugar
• 1 1/4 teaspoons salt
• 1/2 Tablespoon vegetable oil

Instructions

• n a small bowl, ADD smoked paprika, ground mustard, onion powder, black pepper, garlic powder, brown sugar, and salt. MIX to combine. SET aside.
• TRIM excess fat or silver skin from the pork tenderloin. COAT pork with oil.
• RUB seasoning mix onto all sides of the pork tenderloin.
• PLACE pork in a pan, and PLACE it in the fridge to “marinate” for an hour. REMOVE pork from the fridge 15 minutes before placing on the grill.
• HEAT grill to medium-high heat. OIL grates. CLOSE the lid and HEAT the grill for 5-6 minutes.
• PLACE pork tenderloin onto the grill.
• GRILL the pork for 5 minutes with the lid closed.
• TURN pork 1/4 turn and GRILL for 2-3 minutes.
• TURN pork again, 1/4 turn, and GRILL for another 2-3 minutes.
• TURN pork one more time and GRILL for another 2-3 minutes.
• Pork is done when temperature reaches 145 degrees.
• REMOVE pork from the grill and LET REST for 5 minutes. SLICE the grilled pork tenderloin across the grain into ½-inch slices.