Dry Rub for Pork Tenderloin
User Reviews
5
Dry Rub for Pork Tenderloin
Description
This dry rub recipe is designed for about a 1 lb. pork tenderloin. It mixes brown sugar with smoked paprika, kosher salt, chili powder, onion powder, and garlic powder. The sugar and salt not only season but also help develop a caramelized crust on grilling. The pork is trimmed of fat and silverskin, patted dry, then coated evenly with the rub. After sitting at room temperature, it's grilled over medium heat, turning regularly for even cooking, until the internal temperature reaches 140-145°F for optimal juiciness and safety.
The meat is removed and rested before slicing to retain juices. Barbecue sauce can be used to baste near the end or served alongside for dipping. Adjustments in spice levels or substitutions like regular paprika or adding cayenne pepper can tailor the rub to personal taste. A single tenderloin typically serves 2-4 people depending on appetite; doubling the recipe suits larger groups.
Advance preparation is possible by trimming and rubbing the meat up to 24 hours beforehand, with a recommended 30-minute rest at room temperature before grilling for even cooking.
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
- barbecue sauce optional, for serving
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
- You can prepare the tenderloin by trimming and applying the rub up to 24 hours ahead for deeper flavor.
- Remove the pork from the refrigerator 30 minutes before grilling to bring it to room temperature.
- The brown sugar and salt promote caramelization and seasoning; adjust other spices like paprika and chili powder to suit your preference.
- A single 1 lb. tenderloin serves about 2 to 4 people; double the ingredients and cook multiple tenderloins for larger groups.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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