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5.0 from 21 votes

Dry Rub for Pork Tenderloin

Grilled pork tenderloin with a sweet-and-smoky barbecue rub!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
48 mins
Servings: 3 people
Calories: 2283 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
  2. Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
  3. 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.
  4. 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

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

% 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.