Grilled Pork Tenderloin

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Grilled Pork Tenderloin is seasoned with a simple spice rub and grilled to juicy perfection! It's an easy summer dinner that's ready in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 207kcal

Author: Marcie

Pat the tenderloins dry with a paper towel and remove the silver skin with a sharp knife. Do not remove any fat as the pork is very lean.
2 lbs. pork tenderloin
Combine the smoked paprika, garlic powder, cumin, salt and pepper in a small bowl. Brush the tenderloins all over with the olive oil, then rub the spice blend evenly over all sides of the pork.
1.5 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil
Preheat the grill to medium high heat, or about 400 degrees. Place the pork tenderloin on the preheated grill and sear on both sides until well charred and it releases easily, about 3 minutes per side. Continue to cook another 10-15 minutes, flipping halfway through the cooking time, until a meat thermometer inserted into the center of the tenderloin registers 145 degrees. Be sure to check for doneness after 15 minutes to prevent it from over cooking. Remove from heat, cover loosely with foil and let stand 5-10 minutes to allow the juices to redistribute. Slice, serve and enjoy!

1. Pro tip: Use a meat thermometer and remove the pork tenderloin from the grill at 145°F. Pork tenderloin is very lean, so overcooking it is the fastest way to dry it out. Let it rest 5–10 minutes before slicing to keep it juicy.
2. The spice rub may be prepared several days in advance and stored in a cool, dry place for up to 3 months.
3. Customize this recipe with my bbq chicken rub, za'atar spice, jerk seasoning and blackened seasoning, or your favorite spice rub.
4. Leftover pork tenderloin will keep in the refrigerator for up to 3 days.