Grilled Spice Rubbed Pork Tenderloin
Transform your weeknight dinner routine with this Grilled Spice Rubbed Pork Tenderloin, a flavorful and juicy centerpiece that’s as easy to prepare as it is impressive to serve. This recipe features a perfectly balanced spice blend of smoky paprika, earthy cumin, and aromatic oregano, enhanced with a touch of brown sugar for subtle caramelization as it cooks. Rubbed with olive oil to lock in moisture and grilled to perfection, the tenderloin develops a beautifully charred crust while staying succulent inside. With just 15 minutes of prep time and straightforward grilling techniques, this dish is ideal for backyard barbecues or quick family meals. Serve it sliced into medallions and optionally drizzled with a hint of lemon juice for a zesty finishing touch. Bursting with bold flavors and ready in under 40 minutes, this grilled pork tenderloin is sure to become a staple in your barbecue repertoire!
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Recipe Information
Ingredients
- 1 piece (approximately 1 to 1.5 pounds) Pork tenderloin
- 2 tablespoons Olive oil
- 1 tablespoon Brown sugar
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 1 tablespoon (optional, for serving) Lemon juice
Instructions
Trim any silver skin or excess fat from the pork tenderloin and pat dry with paper towels.
In a small bowl, whisk together the brown sugar, paprika, ground cumin, garlic powder, onion powder, dried oregano, chili powder, kosher salt, and black pepper.
Rub the pork tenderloin evenly with the olive oil to help the spice blend stick. Then, generously coat the pork on all sides with the spice mixture, pressing it gently with your hands to ensure it adheres well.
Cover the pork tenderloin loosely with plastic wrap and let it sit at room temperature for 15–20 minutes to allow the flavors to meld.
Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
Place the pork tenderloin on the grill and cook for about 12–15 minutes, turning every 3–4 minutes to ensure even cooking and a nice sear on all sides.
Continue grilling until the internal temperature of the pork reaches 145°F as measured with an instant-read thermometer. Once cooked, transfer the pork to a cutting board and tent loosely with aluminum foil.
Let the pork rest for 5–10 minutes to allow the juices to redistribute.
Slice the pork against the grain into 1-inch-thick medallions and drizzle with lemon juice (if desired) before serving. Enjoy!
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.7 g | ||
| Protein | 141.6 g | 283% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 105 mg | 8% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2866 mg | 61% | |
*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.
