Grilled Pork Tenderloin

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Bring 1 ½ pounds pork tenderloin out of fridge about 30 minutes before prepping to allow it to come to room temperature.
Mix the dry rub ingredients (1 ½ teaspoons paprika, 1 ½ teaspoons brown sugar, 1 teaspoons garlic powder, 1 teaspoons onion powder, 1 teaspoon salt, 1 teaspoon black pepper, and ⅛ teaspoon chipotle powder) together in a small bowl.
Pat the tenderloins dry then generously spread the dry rub over all 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. (This is known as indirect heat cooking).
Place the pork on the side of the grill that is turned 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.

Pork tenderloin is usually sold in a package of two pieces and the total weight for both tenderloins is roughly 1½ pounds.

Cook the largest sides first. Pork tenderloins aren't perfectly round, so sear the two larger sides before cooking the narrow side. This will help prevent it from overcooking.
Use an instant-read meat thermometer. Insert the probe into the thickest part of the meat, and when it reaches 145°F, remove the grilled pork from the heat.
Let it rest for a few minutes before slicing so the juices stay inside the meat.