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.
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.
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.