Rubbed Glazed Grilled Pork Tenderloin
Elevate your backyard grilling game with this bold and flavorful Rubbed Glazed Grilled Pork Tenderloin. This recipe features tender, juicy pork tenderloins seasoned with a smoky blend of paprika, cumin, and oregano, then kissed with the perfect balance of sweetness and tanginess from a honey-soy glaze. With just 10 minutes of prep time, the spice rub enhances every bite, while the sticky glaze caramelizes beautifully on the grill for a mouthwatering finish. Whether you're planning a weeknight dinner or a weekend cookout, this quick-cooking dish delivers smoky char, juicy texture, and irresistible flavor in every slice. Serve it warm with extra glaze drizzled on top and watch this protein-packed masterpiece disappear from the plate. Perfect for meat lovers and barbecue enthusiasts alike!
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 2 tablespoons Olive oil
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your grill to medium-high heat (about 400°F). If using a charcoal grill, prepare a two-zone fire.
Remove any silver skin from the pork tenderloins and pat them dry with paper towels.
In a small bowl, combine paprika, garlic powder, onion powder, cumin, oregano, salt, and black pepper.
Rub each pork tenderloin with olive oil, then evenly coat them with the prepared spice mixture.
In another bowl, whisk together honey, soy sauce, Dijon mustard, and apple cider vinegar. Set this glaze aside.
Once the grill is preheated, place the pork tenderloins on the grill over direct heat. Sear each side for 2-3 minutes to create grill marks.
Move the tenderloins to indirect heat or lower the temperature to medium. Close the lid and grill for 12-15 minutes, turning occasionally, until the internal temperature reaches 140°F (for medium doneness).
During the last 5 minutes of grilling, brush the tenderloins generously with the honey-soy glaze on all sides, allowing it to caramelize slightly.
Remove the pork tenderloins from the grill and let them rest for at least 5 minutes before slicing. This helps the juices redistribute.
Slice the pork into medallions and serve warm, garnished with any extra glaze drizzled on top, if desired.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6949 mg | 302% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 52.4 g | ||
| Protein | 228.7 g | 457% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 137 mg | 11% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4583 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.
