Get ready to tantalize your taste buds with a dish that’s not just a meal but an experience! Our Spice Rubbed Grilled Pork Tenderloin is the perfect blend of smoky, savory flavors that will have your guests begging for seconds. In just 30 minutes, you can transform a simple pork tenderloin into a juicy, mouthwatering masterpiece that’s bursting with flavor. Whether you're hosting a backyard barbecue or enjoying a cozy family dinner, this recipe is sure to impress. Dive into our article to discover the secrets behind achieving the perfect grill marks and a succulent interior that will leave everyone raving about your culinary skills!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, cumin, salt, and pepper to create the spice rub mixture.
- Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps the spice rub adhere better.
- Brush the entire surface of the tenderloin with olive oil, ensuring complete and even coverage.
- Generously coat the pork tenderloin with the prepared spice rub, massaging the mixture into the meat to create a uniform layer.
- Preheat the grill to medium-high heat, around 400-425°F, creating direct and indirect heat zones.
- Place the seasoned pork tenderloin on the grill's direct heat zone and sear for 2-3 minutes on each side to develop a flavorful crust.
- Move the tenderloin to the indirect heat zone and continue grilling, turning occasionally, until the internal temperature reaches 145°F, approximately 15-18 minutes.
- Remove the pork from the grill and let it rest on a cutting board for 5-7 minutes, allowing the juices to redistribute throughout the meat.
- Slice the pork tenderloin against the grain into 1/2-inch thick medallions and serve immediately.
Tips
- Bring to Room Temperature: Remove the pork tenderloin from the refrigerator 30 minutes before cooking. This step ensures even cooking and helps achieve that perfect juicy texture.
- Make a Flavorful Spice Rub: Combine smoked paprika, garlic powder, onion powder, cumin, salt, and pepper for a robust spice rub. Don’t be shy—massage it into the meat for maximum flavor!
- Pat Dry for Better Adherence: Before applying the spice rub, pat the pork tenderloin dry with paper towels. This removes excess moisture and allows the rub to stick better, enhancing the overall flavor.
- Preheat Your Grill: Ensure your grill is preheated to medium-high heat (around 400-425°F) before placing the pork on it. This helps create a delicious crust while keeping the inside juicy.
- Use Direct and Indirect Heat: Start by searing the pork on direct heat for a few minutes per side to develop a flavorful crust. Then, move it to indirect heat to finish cooking without burning.
- Check Internal Temperature: Use a meat thermometer to ensure the internal temperature reaches 145°F for perfectly cooked pork. This guarantees safety while maintaining juiciness.
- Rest Before Slicing: After grilling, let the pork rest for 5-7 minutes. This allows the juices to redistribute, making each slice tender and flavorful.
- Slice Against the Grain: For the best texture, slice the pork tenderloin against the grain into 1/2-inch thick medallions. This technique ensures each bite is tender and easy to chew.
Nutrition Facts
Calories: 192kcal
Carbohydrates: 2g
Protein: 22g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
