It’s BBQ season and there are so many great recipes to choose from but when you don’t have a lot of time, one of my favourites is rubbed Pork Tenderloin. You can prepare the night before and put on the BBQ only a few minutes before mealtime; finishing off the meal with whatever you prefer; baked potato, roasted vegetables (both done on the BBQ while the meat is cooking) or for me a nice side salad hits the spot. There are so many different rubs you can use for the Tenderloin, this is just one of many. I personally don’t use sugar but instead use 2 tablespoons of olive oil; adding the spices I enjoy – Thyme, Basil, Garlic.
How To Grill Pork Tenderloin
YIELD - Serves 2 to 4
- 1 pork tenderloin (1 to 1 1/2 pounds)
- 1/4 cup lightly packed dark brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Trim the pork tenderloin. Using a thin, sharp knife, remove any connective tissue (silver skin) and fat from the surface of the tenderloin.
- Make the rub. Combine the sugar, salt, paprika, onion powder, and garlic powder in a small bowl.
- Rub the tenderloin. Pat the spice rub onto the surface of the tenderloin and set aside while you prepare the grill. You can also tightly wrap the tenderloin in plastic wrap and refrigerate the rubbed pork for 1 hour or up to overnight.
- Prepare the grill for zone cooking. For a gas grill, heat one side to high or medium-high heat and leave the other side unlit. For a charcoal grill, light a chimney of coals, pile the coals on one side of the grill, and leave the other side empty.
- Grill the tenderloin for 12 to 15 minutes. Place the tenderloin over direct heat. Cover and cook, flipping the tenderloin only once, until the internal temperature reaches 140°F to 145°F, 5 to 7 minutes per side. Move to indirect heat if the tenderloin starts to char too much and continue to cook until it reaches the correct internal temperature, about 18 minutes total cook time.
- Wrap and rest the tenderloin. Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes; the meat will finish cooking from the residual heat and the juices will redistribute for optimal flavor.
- Slice and serve. Slice crosswise into thin pieces before serving.
Make ahead: The tenderloin can be trimmed and rubbed up to 24 hours in advance. Remove from the refrigerator 30 minutes before grilling.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.