Barbecue Pork Tenderloin
Juicy, flavorful, and irresistibly smoky, this Barbecue Pork Tenderloin is the ultimate grill-season centerpiece. Marinated in a bold spice rub featuring paprika, garlic powder, and brown sugar, then glazed with a rich barbecue sauce, each bite offers the perfect balance of savory and sweet. Quick to prep and cook, the tenderloins are grilled to perfection in just 25 minutes, achieving a succulent interior with a caramelized crust. Ideal for backyard barbecues, family dinners, or summer parties, this recipe is as versatile as it is delicious. Pair it with your favorite sides like coleslaw, grilled vegetables, or cornbread for a memorable meal that’s sure to impress your guests. Whether you're a grill master or a novice, this recipe guarantees restaurant-quality results every time!
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Recipe Information
Ingredients
- 2 pieces (about 1-1.5 pounds each) Pork tenderloin
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Brown sugar
- 1 cup Barbecue sauce
Instructions
Pat the pork tenderloins dry with paper towels and trim any excess fat or silver skin.
In a small bowl, combine olive oil, salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to create a rub.
Rub the pork tenderloins evenly with the spice mixture, ensuring all sides are coated. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator for best flavor.
Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, ensure the coals are evenly distributed and white-hot.
Brush the grill grates lightly with oil to prevent sticking.
Place the pork tenderloins on the grill and cook for about 20-25 minutes, turning every 5-7 minutes to ensure even cooking. The internal temperature should reach 145°F for medium-rare or 160°F for medium when checked with a meat thermometer.
In the last 5 minutes of cooking, brush the tenderloins generously with barbecue sauce on all sides.
Remove the tenderloins from the grill and let them rest for 5-10 minutes to retain juices.
Slice the tenderloins into medallions and serve warm with additional barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 29.3 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1519 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
