Barbecued Pork Tenderloins
Fire up the grill and savor the smoky, savory goodness of Barbecued Pork Tenderloins, a perfectly balanced summertime classic with a hint of sweetness. This recipe highlights tender pork tenderloins rubbed with a bold spice blend of smoked paprika, garlic powder, onion powder, and a touch of salt and pepper, creating a flavorful crust during grilling. Infused with tantalizing layers of flavor, the pork is basted with a luscious mix of barbecue sauce and honey for a sticky-sweet glaze that caramelizes beautifully over the heat. Ready in just 45 minutes, this dish is ideal for weeknight dinners or weekend cookouts. Serve these juicy pork medallions with grilled veggies or cornbread for a crowd-pleasing barbecue experience. Perfectly seasoned and cooked to an internal temperature of 145°F, these tenderloins guarantee a juicy, melt-in-your-mouth finish every time.
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Recipe Information
Ingredients
- 2 pieces Pork tenderloins
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Barbecue sauce
- 2 tablespoons Honey
Instructions
Trim any excess fat or silver skin from the pork tenderloins and pat them dry with paper towels.
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper to make a dry rub.
Rub the spice mixture evenly over the pork tenderloins, ensuring all sides are coated.
Preheat your grill to medium-high heat (about 375-400°F). If using charcoal, arrange the coals to create both direct and indirect heat zones.
In a separate bowl, combine the barbecue sauce and honey, stirring until well mixed. Set aside for basting.
Lightly oil the grates of the grill to prevent sticking. Place the pork tenderloins on the grill over direct heat.
Sear the tenderloins on all sides for about 2-3 minutes per side to develop a nice crust.
Move the tenderloins to the indirect heat zone. Close the lid of the grill and cook for about 20-25 minutes, turning occasionally.
During the last 10 minutes of cooking, begin basting the tenderloins with the barbecue sauce and honey mixture, turning them to coat all sides.
Use a meat thermometer to check for doneness. The internal temperature should reach 145°F for juicy and perfectly cooked pork.
Once done, remove the tenderloins from the grill and let them rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloins into medallions and serve with your favorite sides, such as grilled vegetables or cornbread.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 5705 mg | 248% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 125.0 g | ||
| Protein | 239.5 g | 479% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 162 mg | 12% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 4605 mg | 98% | |
*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.
