Grilled Pork Tenderloin

Spice-Rubbed Grilled Pork Tenderloin

5.0

(3)

3 Reviews

Cumin, brown sugar, and chili powder coat quick-cooking pork tenderloin in this versatile recipe perfect as a main dish or to slice and serve in tacos.

Jasmine Smith

Published on June 7, 2024

Tested by

Tricia Manzanero Stuedeman

Grilled pork tenderloin — Photo:
Food & Wine / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley

Active Time:

30 mins

Total Time:

40 mins

Servings:

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.

Frequently Asked Questions

How do you keep pork tenderloin from drying out on the grill?

Since pork tenderloin is lean, it cooks relatively quickly, so it's important to keep a close eye on it to prevent overcooking. Be sure to use an instant-read thermometer and check for doneness at the early end of the timing range. After removing the pork tenderloin from the grill, let it rest for at least five5 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful end result.
Do you grill pork loin on direct or indirect heat?

Both! This approach helps to achieve a perfectly cooked pork loin with a nicely seared exterior and juicy interior. Starting with direct heat for searing creates delicious caramelization and flavor, while finishing with indirect heat ensures even cooking without drying out the meat.

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.

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Ingredients

1 1/2 teaspoons ground cumin
1 1/2 teaspoons light brown sugar
1 teaspoon kosher salt
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1 (1-pound) trimmed pork tenderloin
2 teaspoons canola oil, plus more for grilling

Directions

Stir together cumin, brown sugar, salt, chili powder, and garlic powder in a small bowl until combined.
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.
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.
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.
Transfer pork to a carving board, and let rest 10 minutes. Slice and serve.