There’s something undeniably inviting about firing up the grill as warm weather settles in. The first time I grilled a pork tenderloin, I was pleasantly surprised by how the simple act of charring meat could transform an ordinary evening into something special. The sizzle that accompanied each turn on the grill, paired with the tantalizing aroma of spices melting together, made me rethink the possibilities of my go-to recipes.
This Juicy Grilled Pork Tenderloin with a Spicy Dry Rub has become my secret weapon for any gathering, effortlessly impressing friends and family alike. It’s not just about the flavor—though that smoky sweetness paired with a kick of heat is undeniably mouthwatering—but also the ease that comes with preparing such a gourmet dish at home. Plus, it’s a healthy, low-fat option that keeps my weeknight meals exciting. So, let’s dive into this delightful recipe that is bound to elevate your summertime grilling and keep fast food nights at bay!
Why is Grilled Pork Tenderloin a Must-Try?
Simplicity at its finest: This recipe requires minimal prep time and is perfect for both novice and experienced grillers.
Flavor explosion: The combination of spices and the grilling process results in a juicy, smoky, and slightly sweet flavor that will impress everyone at the table.
Healthy choice: With low-fat pork tenderloin, this dish supports a healthy lifestyle without sacrificing taste.
Versatile: Pair it with your favorite sides, such as roasted asparagus or a fresh salad, making it suitable for any occasion.
Crowd-pleaser: Whether it’s a casual weeknight dinner or a weekend gathering, this recipe is sure to please diners of all ages.
Cooking doesn’t get easier than this, so check out the other healthy meal ideas to inspire your next culinary adventure!
Grilled Pork Tenderloin Ingredients
For the Pork
• Pork Tenderloin – A lean cut that remains tender and juicy when cooked properly; remember to trim the silver skin for the best texture.
For the Spice Rub
• Smoked Paprika – Adds depth of flavor and a mild smokiness to your grilled pork tenderloin.
• Brown Sugar – Balances flavors and caramelizes during grilling for a lovely crust.
• Cumin – Provides a warm, earthy flavor that complements the pork beautifully.
• Chili Powder – Infuses a bit of heat and color; adjust according to your spice preference.
• Kosher Salt – Essential for enhancing flavors in your meat, ensuring it’s well-seasoned.
• Black Pepper – Adds a pungent kick; freshly ground pepper really elevates the taste.
• Cayenne Pepper – For an extra touch of heat; feel free to adjust to suit your taste buds.
For the Glaze
• Honey – Helps in glazing the meat to create a sweet and sticky finish that’s irresistible.
• BBQ Sauce – Adds a rich, tangy flavor; select your favorite brand for the best results.
• Dijon Mustard – Introduces a touch of acidity and extra flavor, enhancing the overall glaze.
All these ingredients come together to create a mouthwatering grilled pork tenderloin that’s both delicious and easy to prepare!
How to Make Grilled Pork Tenderloin
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Trim the silver skin: Carefully remove the silver skin from the pork tenderloin using a sharp knife to ensure maximum tenderness and flavor in your grilled pork.
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Mix the spice rub: In a Ziploc bag, combine smoked paprika, brown sugar, cumin, chili powder, kosher salt, black pepper, and cayenne pepper until well mixed for a flavorful seasoning mix.
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Rub the spice mixture: Pat the pork tenderloin dry, then generously rub the spice mixture all over the meat. Refrigerate for at least 2 hours or overnight for the best flavor infusion.
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Prepare the glaze: In a small bowl, whisk together honey, BBQ sauce, and Dijon mustard to create a sweet and tangy glaze that will complement the tenderloin beautifully.
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Preheat the grill: Get your grill ready by preheating it to medium-high (425-450°F), only igniting half of the burners for a two-zone cooking method.
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Sear the tenderloin: Place the pork tenderloin on the lit side of the grill, cover it, and sear for about 5-6 minutes until it develops a nice caramelized crust.
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Rotate and cook: Carefully roll the tenderloin and grill the other side for another 4-5 minutes, allowing it to pick up that delicious grilled flavor.
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Baste and cook indirectly: Shift the pork tenderloin to the unlit side of the grill (indirect heat) and baste it with the BBQ sauce mixture every 2-3 minutes until it reaches an internal temperature of 145°F.
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Rest the meat: Once cooked, remove the tenderloin from the grill and loosely cover it with aluminum foil. Let it rest for 10-15 minutes before slicing to keep the juices intact.
Optional: Serve with a sprinkle of fresh herbs for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
Grilled Pork Tenderloin Variations
Invite your creativity to shine as you customize this grilled pork tenderloin recipe for unique flavors and dietary needs!
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Herb-Infused: Incorporate fresh herbs like rosemary or thyme into your spice rub for an aromatic twist. The fresh notes elevate the dish, making it feel like a gourmet experience.
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Citrus Zing: Add orange or lemon zest to the glaze for a bright, citrusy undertone. This addition beautifully balances the sweetness, providing a refreshing finish.
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Spicy Kick: Swap regular chili powder for chipotle powder for a deeper, smoky heat. The added spice will awaken your taste buds and add depth to the flavor profile.
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Honey Alternative: Use maple syrup instead of honey in the glaze for a delightful twist. This creates a unique sweetness that pairs beautifully with the BBQ sauce.
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Gluten-Free: Ensure the BBQ sauce and mustard are gluten-free for a carefree meal. This allows everyone to enjoy this dish without worry.
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Smoky BBQ: Incorporate a few drops of liquid smoke in the spice rub to amplify that grill flavor. Just a hint brings a captivating aroma and taste that rivals outdoor grilling.
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Mediterranean Flair: Swap the spice rub for a mixture of oregano, rosemary, and garlic powder for a Mediterranean-inspired dish. This will transport your palate to sun-kissed lands.
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Sweet and Spicy: Add a teaspoon of brown sugar to your glaze for an extra layer of sweetness, balancing beautifully with the spice. It will create a tempting crust that promises a delightful bite!
Make Ahead Options
These Grilled Pork Tenderloins are perfect for meal prep enthusiasts! You can mix the spice rub up to 24 hours in advance and store it in an airtight container, allowing the flavors to meld beautifully. Additionally, rub the spice mixture on the pork tenderloin and refrigerate it for up to 24 hours; this step enhances the taste while saving you precious time before grilling. When ready to serve, simply grill as instructed, ensuring the meat reaches an internal temperature of 145°F. This way, you’ll have a delicious, restaurant-quality dish with minimal last-minute effort, making your busy weeknights a breeze!
How to Store and Freeze Grilled Pork Tenderloin
Fridge: Store cooked grilled pork tenderloin in an airtight container for up to 3 days. Make sure it cools to room temperature before refrigerating to maintain juiciness.
Freezer: For longer storage, freeze the grilled pork tenderloin for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil for best results.
Reheating: When ready to enjoy leftovers, thaw overnight in the refrigerator. Reheat in a preheated oven at 350°F for about 15-20 minutes to preserve moisture and flavor.
Chilling: To prepare for freezing, slice the grilled pork tenderloin into portions before wrapping; this makes it easier to reheat only what you need!
Expert Tips for Grilled Pork Tenderloin
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Trim Properly: Always remove the silver skin from the pork tenderloin; it doesn’t break down during cooking and can make the meat tough.
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Use a Thermometer: An instant-read thermometer is essential for ensuring perfectly cooked grilled pork tenderloin; aim for an internal temperature of 145°F.
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Marinate for Flavor: For a deeper flavor, let the spice rub sit on the pork tenderloin for at least 2 hours, or ideally, overnight in the refrigerator.
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Monitor Your Grill: Maintain a medium-high heat (425-450°F) for optimal searing; too low and the meat won’t caramelize, too high can lead to charring before it cooks through.
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Resting Time: Don’t skip the resting step after grilling; this allows juices to redistribute, keeping your pork tenderloin juicy and flavorful.
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Baste Regularly: Basting with the glaze every few minutes during indirect cooking adds flavor and helps create a beautiful caramelized crust.
What to Serve with Grilled Pork Tenderloin?
Looking to create a harmonious meal alongside your tender and flavorful grilled pork?
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Roasted Asparagus: The bright, slightly nutty taste of asparagus pairs perfectly, enhancing the smoky notes of the pork while offering a crisp texture.
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Corn on the Cob: Sweet, buttery corn is a summertime classic that complements the spicy rub and provides a delightful crunch for contrast.
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Garden Salad: A refreshing mix of greens, tomatoes, and cucumbers drizzled with a light vinaigrette brightens your plate and balances the richness of the pork.
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Creamy Potato Salad: Cool and creamy, this side adds a soothing texture and flavor that counters the spiciness of the tenderloin while inviting summer memories.
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Grilled Peppers: Sweet bell peppers, charred to perfection, echo the grilled flavor of the pork while adding a splash of color and nutrition to your plate.
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Apple Sauce: A tangy and sweet apple sauce offers a delightful contrast to the spice of the tenderloin, making every bite sing with flavor.
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Sparkling Lemonade: Cool and refreshing, this drink provides a citrus pop that brightens the meal, perfectly quenching thirst after enjoying the grilled delight.
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Chocolate Mousse: For dessert, a light, airy chocolate mousse is an indulgent way to round off the meal with a touch of decadence.
Grilled Pork Tenderloin Recipe FAQs
How do I select a ripe pork tenderloin?
Absolutely! When choosing a pork tenderloin, look for a piece that is pinkish-red in color and is slightly marbled with fat. Avoid any meat with dark spots or visible discoloration. The texture should feel firm to the touch, ensuring freshness.
What’s the best way to store leftover grilled pork tenderloin?
You can store cooked grilled pork tenderloin in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled to room temperature before sealing to help retain its juiciness. If you plan to keep it longer, consider freezing it for optimal freshness.
Can I freeze grilled pork tenderloin?
Certainly! To freeze grilled pork tenderloin, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. You can also slice it into portions for easier reheating. It can be frozen for up to 3 months, ensuring you have tasty leftovers on hand for busy nights!
What if my grill isn’t reaching the correct temperature?
If your grill isn’t hitting the desired medium-high temperature, check the burners and ensure they’re functioning properly. Allow the grill to preheat for at least 15 minutes with the lid closed. If cooking on charcoal, make sure the coals are white and ashed over to reach the right heat. Adjust your cooking time accordingly, as lower temperatures will require longer cooking without sacrificing juice!
Is grilled pork tenderloin suitable for people with allergies?
Yes, grilled pork tenderloin is a great choice for many diet restrictions! However, those with allergies to specific spices (like cayenne pepper or mustard) should customize the spice rub. Always double-check ingredient labels, especially for a BBQ sauce, to avoid cross-contamination with allergens.
What can I serve alongside grilled pork tenderloin?
Very! This dish pairs wonderfully with a variety of sides. I often recommend serving it with roasted vegetables like asparagus or a refreshing garden salad. You could also try pairing it with corn on the cob for a classic summer meal!
Savory Grilled Pork Tenderloin with Spicy Sweet Glaze
Ingredients
Equipment
Method
- Trim the silver skin: Carefully remove the silver skin from the pork tenderloin using a sharp knife to ensure maximum tenderness and flavor.
- Mix the spice rub: In a Ziploc bag, combine smoked paprika, brown sugar, cumin, chili powder, kosher salt, black pepper, and cayenne pepper until well mixed for a flavorful seasoning mix.
- Rub the spice mixture: Pat the pork tenderloin dry, then generously rub the spice mixture all over the meat. Refrigerate for at least 2 hours or overnight for the best flavor infusion.
- Prepare the glaze: In a small bowl, whisk together honey, BBQ sauce, and Dijon mustard to create a sweet and tangy glaze.
- Preheat the grill: Get your grill ready by preheating it to medium-high (425-450°F), only igniting half of the burners for a two-zone cooking method.
- Sear the tenderloin: Place the pork tenderloin on the lit side of the grill, cover it, and sear for about 5-6 minutes until it develops a nice caramelized crust.
- Rotate and cook: Carefully roll the tenderloin and grill the other side for another 4-5 minutes, allowing it to pick up that delicious grilled flavor.
- Baste and cook indirectly: Shift the pork tenderloin to the unlit side of the grill (indirect heat) and baste it with the BBQ sauce mixture every 2-3 minutes until it reaches an internal temperature of 145°F.
- Rest the meat: Once cooked, remove the tenderloin from the grill and loosely cover it with aluminum foil. Let it rest for 10-15 minutes before slicing.
