grilled pork tenderloin

Posted by :Amy On : May 9, 2013

Since last time I tried a dry rub recipe on some ribeyes and they turned out to be super amazing, I figured I’d try a different dry rub recipe for pork tenderloins today.

Despite the fact that it rained all day here in the Twin Cities, it was almost as if Mother Nature knew we had plans to grill out tonight and gave us some nice (but chilly) weather in the end :)

Thank goodness the skies cleared up – if it would’ve kept on raining, we would’ve had to quickly find a Plan B for dinner. And being the strong Type A person that I am, a last-minute Plan B would not bode well with me (especially when I’ve already gotten everything ready to go). Type A people like to make plans, and stick to their plans. They don’t do well when plans do not go as planned…. in the end, everything ended up going as planned, so I I’m a happy camper.

grilled pork tenderloin

2013-05-09 20:24:06

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Ingredients

Pork tenderloin, about 1.5 pounds
2 teaspoons EVOO
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoons black pepper
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

In a small bowl, combine the paprika, salt, pepper, brown sugar, ground cumin, mustard powder, garlic powder, and onion powder.
Rub the EVOO over the pork tenderloin, then generously coat with the spice rub. Wrap the pork tenderloin in plastic wrap and place in the fridge for 3-6 hours.
Remove the pork from the fridge about 30 minutes before grilling.
Using a charcoal grill, set it up so the coals are nice and hot.
Place the pork over direct heat. Cook for about 20-30 minutes (depending on the size of the pork), turning once halfway, or until a thermometer inserted into the thickest part registers 140-145 degrees.
Transfer to cutting board and let rest for 15 minutes.
Slice the pork and serve.

By Simple Everyday Food

Adapted from Food Network Magazine

Simple Everyday Food https://www.simpleeverydayfood.com/

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Anyway… what’s not to like about pork tenderloin? These babies were so juicy, tender, and full of flavor. The dry rub gave it a crusty crust on the outside, and the charcoals gave it a nice smoky flavor on the inside. Along with the corn on the cob and cheesy bread to go along with it, who says you can’t have restaurant-quality meals at home?!

Yep, it was good – definitely a repeat for whenever summer decides to show up in Minnesota. I’m glad we decided to buy two tenderloins, so now we’ve got plenty of yummy meals for the next few days. Next time, I’m going to be sitting on the patio soaking up some sun with some lemonade while the hubs makes me dinner :)

Enjoy!

Recipe adapted from Food Network Magazine