Grilled Spice Rubbed Pork Tenderloin
Servings 6 servings
- 3 lb pork tenderloin (Packages typically come with 2 at about 1 ½lbs/each)
- Spice paste rub:
- 1 Tbsp olive oil
- 1 Tbsp brown sugar
- 2 tsp lime or lemon juice
- 1 ½ tsp garlic powder
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp dark chili powder
- 1 tsp dry oregano
- ½ tsp ground chipotle or ancho pepper
- ½ tsp ground mustard
- ½ tsp paprika
- ½ tsp cocoa powder
Place all of the paste rub ingredients into a small mixing bowl. Mixing to form ta paste.
Rub on all sides of the pork tenderloin, then cover with plastic wrap, and place into the refrigerator. Marinate the tenderloin at least 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 ½-3 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 3-5 minutes of grilling to char.
Rest loosely covered with aluminum foil for about 5-10 minutes before carving.
Serve with chipotle-peach barbecue grillin' sauce or your favorite bbq sauce.
Serving: 1serving | Calories: 308kcal | Carbohydrates: 3g | Protein: 47g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 513mg | Potassium: 925mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg