Grilled Spice Rubbed Pork Tenderloin

Grilled Spice Rubbed Pork Tenderloin

Servings 6 -8
Author Melissa Sperka


  • 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.