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Grilled Dry Rub Pork Tenderloin

Aubrey

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Hi there! Hope you’re having a great week! I was thinking about what a cooking rut I’ve been in lately, so I thought, why not bring it back to basics. Sometimes we get carried away with involved recipes, or just eating the same thing over and over. I’ve decided that once a month I’ll be highlighting a method for grilling something easy with my Char-Griller Grill. A monthly easy and basic version of your favorites- chicken, steaks, burgers, fish, veggies- you name it. If you have any requests, let me know!

This blog post is sponsored by my long term partners, Char Griller Grills. I’m a proud partner with Char Griller. All thoughts, opinions, and recipes are my own. Thank you for supporting me!

I feel like when I first started grilling, I was intimidated, so let’s bring it all the way back to the beginning. Before we can get fancy, let’s learn some simple techniques that will really elevate your grill game! Today, we’re going to grill a pork loin. Grilled pork tenderloin is on my weekly personal chef client menus, and is always a favorite. We’re going to mix a few spices together, rub them on the meat, and you can let it sit overnight, or head straight to the grill- it’s really up to you! Let’s get started.

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Grilled Dry Rub Pork Tenderloin

  • Author: Aubrey Johansen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

A quick weeknight protein prep, perfect for the grill.

Ingredients

Scale
  • 1.5 Lbs Pork Tenderloin (trimmed and patted dry)
  • 1 T Chili Powder
  • 1 T Garlic Powder
  • 1 T Salt
  • 1 T Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Red Chili Flake

Instructions

  1. Preheat your Char-Griller Grill to high heat. For an easy weeknight dinner, I use the gas side of my Texas Trio for quick cooking, but of course, charcoal flavor would only add to this dish.
  2. While grill is heating, mix spices together, sprinkle heavily over the meat, and rub well. Allow the meat to sit at room temperature for about 20 minutes, letting the spices marry.
  3. When the grill has reached high heat, about 450-500 degrees, add pork loin and close lid. In 5 minutes, rotate meat clockwise to make diamond marks, and allow to cook another 5 minutes with the lid closed.
  4. After 10 minutes on one side has passed, flip your pork, and repeat- 5 minutes in one position with the lid closed, and rotate again, 5 minutes with the lid closed. I like to pull my pork off the grill at 145 degrees. While it rests, it will come up about 5-8 more degrees, allowing the pork to stay perfectly moist.
  5. Remove meat from grill, cover loosely with foil, and let rest for 15 minutes before slicing, that way all the juices will have time to disperse, and stay in the meat, and not all over your cutting board! Serve with a large tossed salad and your other favorite grilled veggies!

Did you make this recipe?

Share a photo and tag me on instagram, @thatswhatsheeats — I can’t wait to see what you’ve made!

Find it online: https://thatswhatsheeats.com/grilled-dry-rub-pork-tenderloin/

I hope you love this recipe as much as we do! Please let me know if you have any requests for some basic grilling methods- I’m all ears!

If you recreate this dish at home, be sure to tag me on instagram, @thatswhatsheeats, so I can see your delicious shot and share it!

Thanks for reading!
-Aubrey
#thatswhatsheeats