Grilled Spice Rubbed Pork Tenderloin – This spice rubbed pork is a delicious choice during grilling season or any time of year. At our house, we never ever put the grill away. Standing outside in the dead of winter is common practice. We think it’s worth the trouble to enjoy the grillin’ flavors that we love. Cornbread and my confetti corn corn and black bean medley round it out nicely.
The rub that I use for this grilled tenderloin is not a dry rub, but it’s more the texture of a paste. I really like the robust combination of flavors, and I developed a chipotle-peach barbecue sauce just to accompany this tender grilled cut of meat. If you’d like to take a shortcut with the sauce, you could use your favorite BBQ sauce. It’s full throttle flavor and the chipotle-peach grillin’ sauce has a sweet and spicy bite. It has a Southwestern flare, and makes a delicious pork taco or quesadilla,too. If there are any leftovers…
Grilled Spice Rubbed Pork Tenderloin
- 3 lb pork tenderloin [i.e 2 @ around 1 1/2 lb each]
- For the paste rub you'll need:
- 1/2 tsp each ground chipotle pepper ground mustard
- 1/2 tsp each paprika cocoa powder
- 3/4 tsp salt
- 1 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 tsp each oregano and dark chili powder
- 1-2 tsp lime or lemon juice
- 2 tsp olive oil
- 1 Tbsp brown sugar
- a few turns of black pepper
- Place all of the rub ingredients into a small mixing bowl. Mix to form the paste.
- Rub on all sides of the pork tenderloin, then cover with plastic wrap, and place into the refrigerator. Marinate the tenderloin in the rub for at least 4-6 hours or overnight.
- Remove from the fridge around 20 minutes prior to grilling to allow the meat to warm to room temperature.
- Seer the tenderloin over high heat for 2 minutes on all 4 sides.
- Continue to cook on the widest side for 6-8 minutes each depending on the thickness of the tenderloin. Adjust the cooking time as needed based on thickness. The tenderloin pictured were approximately 2 1/2-3 inches at their thickest. The general recommendation is to cook whole pork [not ground] to an internal temperature of at least 145°F or to medium rare.
- Brush on the grillin' sauce during the last few minutes of cooking to char.
- Rest loosely covered with aluminum foil for about 5 minutes before carving.
- Serve with chipotle-peach barbecue grillin' sauce or your favorite bbq sauce.