First off, this is a stock photo of a tenderloin, I was not quick enough to take a picture of our final results, sorry, ha!

Our usual grilled item is chicken.  But, every now and then, we grill a pork tenderloin.  We practice healthy eating with mostly vegetables, low carbs and small amounts of meat, with chicken breast and pork tenderloin being low in fat.  The rub really makes a difference when grilling and helps retain the natural juices while adding to the flavor.  It can be used on any type of meat.  Enjoy!

Grilled Pork Tenderloin & Rub

Category: Lifestyle, Noshes

50 With Flair, Pork Tenderloin and Rub


3-4 pound boneless pork tenderloin

1 tablespoon olive oil

2 teaspoons sugar

2 teaspoons paprika

1 teaspoon sea salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black ground pepper

1 teaspoon Italian seasoning

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander


Place pork tenderloin in a rectangular pan. Apply olive oil to all sides of the tenderloin. Mix together all of the dry spices. Rub and cover the entire tenderloin with the dry mixture.

On a gas grill: Heat the grill to a medium heat, around 400 degrees F. Place the tenderloin directly on the grill and cook for 10-15 minutes on both sides. Move the tenderloin to one side of the grill with the gas turned off on that side, with the rest of the grill still on medium heat. Cook with the grill closed for approximately 60-90 minutes or until the internal temperature of the tenderloin is 145-150 degrees. Remove the tenderloin from the heat and let rest at least 10 minutes before carving.


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