Grilled Pork Tenderloin
Servings 6 servings
Ingredients
- 1 ½ pounds pork tenderloin see notes
- 1 ½ teaspoons paprika
- 1 ½ teaspoons brown sugar
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅛ teaspoon chipotle powder
Instructions
- Bring pork out of fridge about 30 minutes before prepping to allow it to come to room temperature.
- Mix the dry rub ingredients together in a small bowl.
- Pat the tenderloins dry then generously spread the dry rub over both sides of the pork.
- Let dry rub sit while you preheat the grill to medium-high heat, about 400°F (20°C).
- Once grill is preheated, you'll turn OFF one burner. The other should remain on medium-high heat.
- Place the pork on the side that is ON. Cook on one of the larger sides for 3 minutes, then flip to the other larger side for another 3 minutes. (Pork tenderloins sort of have three sides, but one is usually much thinner).
- Move the tenderloin to the indirect heat side with the fatter side towards the heat. Grill for another 4 minutes on each side (total of 8 minutes) or until an instant read meat thermometer reads 145°F (63°C). Remove from grill and allow pork to rest before cutting into slices and serving.
Notes
Pork tenderloin is usually sold in a package with two pieces equaling 1½ pounds.
Nutrition
Calories: 145kcal | Carbohydrates: 2g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 448mg | Potassium: 473mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg
