Seasoned with a sweet and balanced homemade rub, this festive Grilled Pork Tenderloin with Brown Sugar Rub can’t be beat! You’ll adore how lean and juicy this savory classic can be.
Trim the pork tenderloin of any excess fat and silverskin; then pat it dry with paper towels and set aside.
In a small mixing bowl, combine all the ingredients for the seasoning. Rub the seasoning all over the pork tenderloin. Set aside.
Preheat the grill to medium-high heat.
Brush the grill grates with vegetable oil and transfer the pork to the grill. Close the grill and cook for 16 to 20 minutes, turning every 5 minutes.
Using an instant-read meat thermometer, check the pork for doneness; pork is cooked through when the internal temperature registers at 145˚F. Cooking time may vary depending on the size of the pork and on the grill.
Remove the pork from the grill and transfer it to a cutting board; let stand for about 5 to 8 minutes before slicing and serving.
Season to Taste: While my rub is a great base, use favorites like mesquite or Montreal steak.
Marinating Time: If time allows, let the pork marinate in the rub mixture for 30 minutes and up to 8 hours.
Prep Ahead: Consider trimming and seasoning the pork a day early and store it chilled until cooking.
Cooking Time: Due to grill and meat variations, adjust the cooking time as needed. A digital thermometer ensures the right internal temperature (145ºF) for perfect doneness.
Cutting: When serving, slice the tenderloin against the grain. This ensures that each piece is tender and easy to chew.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Main Course
Cuisine: American
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