Grilled Pork Tenderloin with Easy Herb Sauce
This Grilled Pork Tenderloin is an all-time grilling favorite! Rubbed with a blend of smoky spices like chipotle powder, ground cumin and smoked paprika, this recipe makes unbelievably juicy pork every single time.
Servings: 6 servings
Ingredients
For the pork tenderloins
- 2 pork tenderloins (about 2 pounds total)
- 1 teaspoon light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 2 teaspoons oil, for drizzling on pork
For the quick herb sauce
- 1/4 cup olive oil
- 1/4 cup cilantro
- 1/4 cup parsley
- 2 tablespoons white wine vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pinch red pepper flakes
Instructions
For the pork tenderloins
- Pat the pork tenderloins dry with paper towels. Using a sharp knife, trim the tenderloins of their connective tissue (also called silver skin) by sliding the tip of the knife under the skin and slicing it away from the meat.
- In a small bowl, combine the brown sugar, salt, smoked paprika, chipotle powder, onion powder, garlic powder, ground coriander, black pepper and ground cumin. Mix well.
- Drizzle both tenderloins with oil and rub it evenly all over the pork
- Sprinkle the spice rub all over both of the tenderloins and pat it in so it sticks.
- Preheat grill to medium heat (about 350°F-400°F) for direct-heat grilling.(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read and step-by-step video showing you how to start a charcoal grill.)
- Grill the tenderloin for 8 to 10 minutes per side, depending on the thickness of the tenderloin, with the lid closed.
- Transfer the tenderloins to a cutting board and let rest for 5 minutes. The internal temperature should reach 145°F. (I like pulling the meat off around 140-143°F as it will continue to cook slightly because of the residual heat. Make sure it has reached 145°F before you slice it.)
- Slice tenderloins into ½ inch thick slices and serve as is or with quick herb sauce.
For the quick herb sauce
- Add all ingredients to a small bowl and stir together to combine. Drizzle on grilled pork tenderloin slices.
Video
Notes
- To make ahead - The tenderloins can be trimmed and rubbed with seasoning up to 1 day in advance. Remove from the refrigerator 30 minutes before grilling to let it come to room temperature.
- Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1/6th of recipe | Calories: 277kcal | Carbohydrates: 4g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 273mg | Potassium: 44mg | Fiber: 0g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 13mg