Grilled Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
3 mins
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Total Time
30 mins
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Servings
4
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Calories
375 kcal
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Course
Main Course
Grilled Pork Tenderloin
Description
The recipe applies a paste made from brown sugar, smoked paprika, chili powder, salt, black pepper, red pepper flakes, and extra virgin olive oil onto pork tenderloin. This mixture balances sweetness, smokiness, and heat. The tenderloin is grilled over high heat first to achieve a charred exterior, locking in juices and intensifying flavor.
After the initial sear, the heat is lowered and the grill lid closed to cook the pork through to an internal temperature of 145°F, ensuring it stays moist and tender. Resting the meat allows juices to redistribute, resulting in juicy medallions when sliced.
This pork works well accompanied by chimichurri or another preferred sauce, which complements the spice rub with fresh, tangy notes. It is suitable for outdoor grilling occasions or as a flavorful main course.
It is important to liberally spray the grill with cooking oil before grilling to prevent sticking, especially because the pork is lean and prone to sticking to grill grates.
Ingredients
- 3 tablespoon brown sugar
- 2 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tsp kosher salt or coarse salt
- 1 teaspoon black pepper freshly ground
- ¼ teaspoon red pepper flakes
- ¼ cup olive oil extra virgin
- 1 ½ lb pork tenderloin
Instructions
- Heat grill to high and spray with cooking oil
- In a small bowl, whisk together brown sugar, paprika, chili powder, salt, pepper, red pepper, and olive oil to form a paste
- Rub spice and oil paste all over the tenderloin to coat.
- Grill tenderloin, turning with tongs until all sides are charred. About 2 minutes
- Reduce heat to medium, close the lid on the grill, and cook a further 15 minutes, turning halfway through.
- When a meat thermometer inserted into the thickest part of the tenderloin reads 145°, remove pork from grill and allow to rest 3 minutes
- Slice the tenderloin into medallions, and serve with chimichurri sauce or sauce of your choice.
Notes
- Spray your hot grill liberally with cooking oil to prevent the lean pork tenderloin from sticking during grilling.
- Allow the pork to rest for 3 minutes after grilling for juicier slices.
- Serve sliced pork tenderloin medallions with chimichurri sauce or another preferred sauce for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 375kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 111mg | 37% |
| Sodium | 129mg | 5% |
| Potassium | 799mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2355IU | 47% |
| Calcium | 32mg | 3% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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