Grilled Spice Rubbed Pork Tenderloin Recipes

GRILLED PORK TENDERLOIN WITH SPICE RUB

Steps:

• In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
• Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
• Allow pork to sit at room temperature while preparing the grill.
• Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
• Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
• Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.

GRILLED SPICE RUBBED PORK TENDERLOIN

Steps:

• Place all of the paste rub ingredients into a small mixing bowl. Mixing to form ta paste.
• Rub on all sides of the pork tenderloin, then cover with plastic wrap, and place into the refrigerator. Marinate the tenderloin at least 6 hours or overnight.
• Remove from the fridge around 20 minutes prior to grilling to allow the meat to warm to room temperature.
• Seer the tenderloin over high heat for 2 minutes on all 4 sides.
• Continue to cook on the widest side for 6-8 minutes each depending on the thickness of the tenderloin. Adjust the cooking time as needed based on thickness. The tenderloin pictured were approximately 2 1/2-3 inches at their thickest. The general recommendation is to cook whole pork [not ground] to an internal temperature of at least 145°F or to medium rare.
• Brush on the grillin' sauce during the last 3-5 minutes of grilling to char.
• Rest loosely covered with aluminum foil for about 5-10 minutes before carving.
• Serve with chipotle-peach barbecue grillin' sauce or your favorite bbq sauce.

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

GRILLED SPICY PORK TENDERLOIN

Steps:

• In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.

GRILLED SPICE RUBBED PORK TENDERLOIN

Steps:

• Heat one side of gas grill only to medium hot.
• Combine all seasonings and stir.
• Spread spice rub evenly over tenderloins.
• Place pork loins on the cool side of the grill.
• Cover and cook for 30 minutes or until meat reaches an internal temperature of 155°.

GRILLED SPICE RUBBED PORK TENDERLOIN RECIPE

Steps:

• Light the grill
• In a small bowl, combine 3 tablespoons of the oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 3/4 teaspoon of the salt and 1/4 teaspoon black pepper
• Rub the mixture over the pork
• Bring a medium pot of water to a boil
• Add the sweet potatoes and cook until almost tender, about 5 minutes
• Drain
• Brush the sweet potatoes and the scallions with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper
• Grill the pork over moderate heat, turning once, until done to medium, 12 to 15 minutes in all
• Transfer the pork to a carving board and leave to rest in a warm spot
• Grill the sweet potatoes and scallions, turning, until tender, about 5 minutes
• Cut the pork into 1/2-inch diagonal slices
• Serve with the vegetables
• Variation: Substitute 1 pound of asparagus spears for the scallions
• Snap off the tough ends and use an additional tablespoon of oil for brushing the spears
• Grill for about 10 minutes
• Wine Recommendation: Australian Shiraz' lush, jammy fruit flavor makes it a great partner for grilled meats
• Try one here for an inexpensive but tasty treat
• Try one here for an inexpensive but tasty treat

GRILLED SPICE-RUBBED PORK WITH TOMATO GARLIC SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
• Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne, and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl. Pat pork dry and add to spiced oil in bowl, turning to coat.
• Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until thermometer inserted diagonally 2 inches into thickest end of meat registers 150°F, 16 to 18 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. (Internal temperature will rise to 160°F while pork stands.)
• Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer until sauce is slightly thickened, about 10 minutes. Slice pork and serve with sauce.

GRILLED SPICE-RUBBED PORK TENDERLOIN WITH SWEET POTATOES AND SCA

Steps:

• Light the grill. In a small bowl, combine 3 tablespoons oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 3/4 tsp salt and 1/4 tsp black pepper. Rub mixture over the pork.
• Bring a medium pot of water to a boil. Add the sweet potatoes and cook until almost tender, about 5 minutes. Drain. Brush the sweet potatoes and the scallions with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 tsp salt and 1/8 teaspoons pepper.
• Grill the pork over moderate heat, turning once, until medium to well done, 12 to 15 minutes in all. Transfer the pork to a carving board and leave to rest in a warm spot.
• Grill the sweet potatoes and scallions, turning, until tender, about 5 minutes. Cut the pork into 1/2-in diagonal slices. Serve with sweet potatoes and scallions.