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Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
Seared on the grill, this tenderloin features a slightly crisp, smoky exterior while remaining juicy and tender within. The spice rub is warming and delicately flavorful, while still remaining versatile enough for the meat to be used in a variety of recipesapplications, from salads, to wraps and, of course, enjoyed on its own.
Notes from the Food & Wine Test Kitchen
Allow the pork tenderloin to come to room temperature before grilling to ensure that it cooks more evenly.
Make ahead
The pork can be covered in the spice rub for up to one day before cooking. You can also make a large batch of the spice mixture to keep on hand to make this even quicker.
Ingredients
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons light brown sugar
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1 teaspoon kosher salt
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3/4 teaspoon chili powder
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1/2 teaspoon garlic powder
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1 (1-pound) trimmed pork tenderloin
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2 teaspoons canola oil, plus more for grilling
Directions
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Stir together cumin, brown sugar, salt, chili powder, and garlic powder in a small bowl until combined.
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Sprinkle pork evenly with spice mixture; place on a wire rack placed over a rimmed baking sheet. Let stand at room temperature while you preheat the grill.
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Preheat a gas grill to medium-high (400°F to 450°F) on one side, or push hot coals to one side of a charcoal grill. Drizzle pork evenly with oil. Place pork on oiled grates over lit side of grill. Grill, uncovered and turning occasionally, until charred on all sides, 8 to 10 minutes.
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Transfer pork to unlit side of grill; grill, covered and undisturbed, until an instant-read thermometer inserted into center of pork registers 125°F for medium-rare, 4 to 6 minutes, or 135°F for medium, 6 to 10 minutes.
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Transfer pork to a carving board, and let rest 10 minutes. Slice and serve.