Dry Rub for Pork Tenderloin
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5.0
21 reviews
Excellent
Dry Rub for Pork Tenderloin
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Grilled pork tenderloin with a sweet-and-smoky barbecue rub!
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Ingredients
- 1 pork tenderloin (about 1 lb.)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Optional, for serving: barbecue sauce
Instructions
- In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
- Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
- Allow pork to sit at room temperature while preparing the grill. Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking). Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
- Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.
Notes
- Prep ahead! The tenderloin can be trimmed and rubbed up to 24 hours in advance. Remove from the refrigerator 30 minutes before grilling.
- The salt and sugar are necessary for seasoning the meat and for encouraging caramelization on the outside. You can adjust the other spices to suit your taste. For instance, substitute regular paprika for the smoked paprika, or add a dash of cayenne for a spicy rub.
- A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you're feeding a larger family of 4-5, I recommend doubling all of the ingredients and cooking two tenderloins side-by-side on the grill.
- Prep ahead! The tenderloin can be trimmed and rubbed up to 24 hours in advance. Remove from the refrigerator 30 minutes before grilling.
Nutrition Information
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Serving
1/3 of the tenderloin
Calories
228.3kcal
(11%)
Carbohydrates
14.8g
(5%)
Protein
32.1g
(64%)
Fat
5.5g
(8%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
0.2g
Cholesterol
97.3mg
(32%)
Sodium
649.5mg
(27%)
Potassium
649.7mg
(19%)
Fiber
1g
(4%)
Sugar
9.2g
(18%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 2283 kcal
% Daily Value*
| Serving | 1/3 of the tenderloin | |
| Calories | 228.3kcal | 11% |
| Carbohydrates | 14.8g | 5% |
| Protein | 32.1g | 64% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 0.2g | 1% |
| Cholesterol | 97.3mg | 32% |
| Sodium | 649.5mg | 27% |
| Potassium | 649.7mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 9.2g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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