Grilled Spice Rubbed Pork Tenderloin
Servings 6 servings
Calories 308kcal
Ingredients
- 3 lb pork tenderloin (Packages typically come with 2 at about 1 ½lbs/each)
- Spice paste rub:
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 teaspoon lime or lemon juice
- 1 ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon dark chili powder
- 1 teaspoon dry oregano
- ½ teaspoon ground chipotle or ancho pepper
- ½ teaspoon ground mustard
- ½ teaspoon paprika
- ½ teaspoon cocoa powder
- prepared Chipotle Peach Barbecue Sauce OR your favorite sauce
Instructions
- 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.
Nutrition
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