Best Dry Rub Grilled Pork Tenderloin Recipes

Grilled Pork Tenderloin with a Basic Dry Rub image

Provided by Food Network

Time 52m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon dried oregano
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon fennel seed
1 tablespoon mustard seed
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
2 tablespoons Spanish paprika
1/2 tablespoon black pepper
2 bay leaves
1 (1 1/2 pound) pork tenderloin

Steps:

Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

Easy Grilled Pork Tenderloin w/Dry Rub & Mop Sauce image

Provided by Kelly Williams

Categories Pork

Time 30m

Number Of Ingredients 18

FOR DRY RUB:
1/4 c smoked sweet paprika
2 Tbsp dried thyme
2 Tbsp dried crushed rosemary
2 Tbsp garlic powder (not garlic salt)
1/2 tsp coarse ground black pepper
1/2 tsp nutmeg
1/4 tsp cayenne
FOR THE MOP SAUCE:
1 c Heinz ketchup
1/3 c honey
1/4 c apple juice
2 Tbsp cider vinegar
1/2 tsp soy sauce (i use regular for this, not low-sodium)
REST OF INGREDIENTS:
2 pork tenderloins, about 3 lbs. total, 2 1/2 lbs. ok
1/2 c of the dry rub (above)
1 c of the mop sauce (above)

Steps:

1. In small bowl, mix dry rub ingredients and set aside. Cut off any excess fat from the pork and remove any sinew (the tough fibrous tissue). Cover the pork tenderloins on all sides with dry rub and refrigerate overnight or for at least 8 hours. (*I coated them each on 2 separate sheets of plastic wrap and wrapped them tightly, placed them in a 9x11 baking dish and marinated them overnight.) In small bowl, mix mop sauce ingredients. Heat in microwave until hot to melt honey. Stir well, set outside by grill. Pre heat gas grill 5 minutes before cooking. Place pork tenderloins on hot grill (medium-high) with tongs. Close lid and grill the pork for 5 minutes, turn over and grill 5 minutes longer. Turn again and heavily baste with mop sauce, close lid and grill 5 minutes. Turn over, baste again and close lid for 5 more minutes. (*Total cooking time is 20 minutes.) Remove to a baking dish, cover, and let rest 5 minutes. Remove to cutting board and slice to serve.
2. *Leftover rub and mop sauce is also good on chicken, wings, and fish!

Dry Rub Grilled Pork Tenderloin image

Provided by Beth Pierce

Categories Pork

Time 30m

Number Of Ingredients 10

1 1/4 lb pork tenderloin trimmed
1 1/2 tsp paprika
1 Tbsp brown sugar
1 Tbsp cumin
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
SAUCE
1 Tbsp honey
2/3 c kansas city style barbecue sauce
2 tsp dijon mustard

Steps:

1. In Ziploc bag combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.
2. In small bowl combine honey, barbecue sauce and Dijon mustard.
3. Preheat the grill to 425-450 degrees; lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook for an additional 4-5 minutes. Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2-3 minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees. Remove the meat from the grill, plate and cover loosely with an aluminum foil tent. Let rest for 10-15 minutes before slicing.