This easy, versatile grilled pork tenderloin is equally suited for weeknight dinners as it is for serving to company. The ultimate goal is a crispy exterior and rosy-pink insides.
Recipe from The Kitchn.
- 1 1- to 1.5-lb. pork tenderloin
- 1/4 cup lightly packed dark brown sugar
- 1 tsp. kosher salt
- 1 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
Using a thin, sharp knife, remove any connective tissue (silver skin) and fat from the surface of the tenderloin.
Combine the sugar, salt, paprika, onion powder, and garlic powder in a small bowl.
Pat the spice rub onto the surface of the tenderloin and set aside while you prepare the grill. (You can tightly wrap the tenderloin in plastic wrap and refrigerate the rubbed pork for 1 hour or overnight. Remove from the refrigerator for 30 minutes before grilling.)
For a gas grill, light one side to high or medium-high heat and leave the other side unlit. For a charcoal grill, light a chimney of coals, pile the coals on one side of the grill, and leave the other side empty.
Place the tenderloin over direct heat. Cover and cook, flipping the tenderloin only once, until the internal temperature reaches 140° to 145°, 5 to 7 minutes per side. Move to indirect heat if the tenderloin starts to char too much, and continue to cook until it reaches the correct internal temperature, about 18 minutes total cook time.
Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes; the meat will finish cooking from the residual heat and the juices will redistribute for optimal flavor.
Slice crosswise into thin pieces before serving.