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Grilled Pork Tenderloin with Easy Herb Sauce

This Grilled Pork Tenderloin is an all-time grilling favorite! Rubbed with a blend of smoky spices like chipotle powder, ground cumin and smoked paprika, this recipe makes unbelievably juicy pork every single time.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 277 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the pork tenderloins
  • 2 pork tenderloins (about 2 pounds total)
  • 1 teaspoon light brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 2 teaspoons oil, for drizzling on pork
For the quick herb sauce
  • 1/4 cup olive oil
  • 1/4 cup cilantro
  • 1/4 cup parsley
  • 2 tablespoons white wine vinegar
  • 2 teaspoons minced garlic 
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes

Instructions

For the pork tenderloins
    Cup of Yum
  1. Pat the pork tenderloins dry with paper towels. Using a sharp knife, trim the tenderloins of their connective tissue (also called silver skin) by sliding the tip of the knife under the skin and slicing it away from the meat.
  2. In a small bowl, combine the brown sugar, salt, smoked paprika, chipotle powder, onion powder, garlic powder, ground coriander, black pepper and ground cumin. Mix well.
  3. Drizzle both tenderloins with oil and rub it evenly all over the pork
  4. Sprinkle the spice rub all over both of the tenderloins and pat it in so it sticks.
  5. Preheat grill to medium heat (about 350°F-400°F) for direct-heat grilling.(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read and step-by-step video showing you how to start a charcoal grill.)
  6. Grill the tenderloin for 8 to 10 minutes per side, depending on the thickness of the tenderloin, with the lid closed.
  7. Transfer the tenderloins to a cutting board and let rest for 5 minutes. The internal temperature should reach 145°F. (I like pulling the meat off around 140-143°F as it will continue to cook slightly because of the residual heat. Make sure it has reached 145°F before you slice it.)
  8. Slice tenderloins into ½ inch thick slices and serve as is or with quick herb sauce.
For the quick herb sauce
  1. Add all ingredients to a small bowl and stir together to combine. Drizzle on grilled pork tenderloin slices.

Notes

  • To make ahead - The tenderloins can be trimmed and rubbed with seasoning up to 1 day in advance. Remove from the refrigerator 30 minutes before grilling to let it come to room temperature.
  • Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Serving 1/6th of recipe Calories 277kcal (14%) Carbohydrates 4g (1%) Protein 31g (62%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0g Cholesterol 80mg (27%) Sodium 273mg (11%) Potassium 44mg (1%) Fiber 0g (0%) Sugar 2g (4%) Vitamin A 9IU (0%) Vitamin C 6mg (7%) Calcium 2mg (0%) Iron 13mg (72%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 277

% Daily Value*

Serving 1/6th of recipe
Calories 277kcal 14%
Carbohydrates 4g 1%
Protein 31g 62%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0g 0%
Cholesterol 80mg 27%
Sodium 273mg 11%
Potassium 44mg 1%
Fiber 0g 0%
Sugar 2g 4%
Vitamin A 9IU 0%
Vitamin C 6mg 7%
Calcium 2mg 0%
Iron 13mg 72%

* Percent Daily Values are based on a 2,000 calorie diet.