Grilled Pork Tenderloin with Italian Rub
Elevate your backyard grilling game with this mouthwatering Grilled Pork Tenderloin with Italian Rub, a recipe that combines bold Mediterranean flavors with perfectly charred, juicy pork. Tender pork tenderloins are rubbed with an aromatic blend of garlic powder, dried herbs like oregano and basil, smoky paprika, and a hint of red pepper flakes for just the right amount of heat. After a quick sear over direct heat and gentle grilling to perfection, the tenderloins are finished with a bright drizzle of fresh lemon juice and a sprinkle of parsley to add a refreshing burst of flavor. Ready in just 35 minutes, this easy, flavorful dish is perfect for weeknight dinners or summer gatherings and pairs beautifully with sides like roasted vegetables or a crisp green salad. Whether you're a seasoned grill master or a beginner, this Italian-inspired pork recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 pound each) Pork tenderloin
- 3 tablespoons Olive oil
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 0.5 teaspoon Crushed red pepper flakes
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons, chopped Fresh parsley
Instructions
Trim any excess fat or silver skin from the pork tenderloins and pat them dry with paper towels.
In a small bowl, whisk together garlic powder, onion powder, dried oregano, dried basil, dried thyme, paprika, crushed red pepper flakes, salt, and black pepper.
Rub the pork tenderloins evenly with the olive oil, ensuring they are fully coated. Then generously sprinkle the Italian rub over the pork, pressing the spices onto the surface to adhere.
Preheat your grill to medium-high heat (about 375-400°F). If using a charcoal grill, prepare a two-zone fire with direct and indirect heat areas.
Place the pork tenderloins on the grill over direct heat and sear for 3-4 minutes per side, turning occasionally to develop a golden-brown crust.
Move the tenderloins to the indirect heat zone, cover the grill, and continue to cook for an additional 12-15 minutes, turning occasionally, until the internal temperature reaches 145°F using an instant-read thermometer.
Remove the pork tenderloins from the grill and let them rest on a plate or cutting board for 5 minutes to allow the juices to redistribute.
Drizzle the cooked pork with lemon juice and garnish with freshly chopped parsley before slicing and serving.
Serve with your favorite sides such as roasted vegetables, a crisp salad, or garlic bread for a complete meal.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6630 mg | 288% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.2 g | ||
| Protein | 225.6 g | 451% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 128 mg | 10% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4468 mg | 95% | |
*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.
