This deliciously tender smoky grilled pork tenderloin is packed with flavor and as easy as can be. The recipe includes baking instructions so you can make this year round.
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Hello my friends!
I’m so excited to share this recipe with you. This pork tenderloin is packed with flavor and so good. Pork tenderloin is fairly inexpensive and a great option for grilling.
You definitely should put it on the meal plan to make ASAP. It tastes fancy enough for a fancy dinner, but is simple enough you can make it any night of the week.
Now those are the best kinds of recipes, aren’t they?
What you need to make this recipe
- 2 pork tenderloins (3-5 pounds total). I usually buy mine at Costco and they come in a double 2-pack. I use one 2-pack fresh and freeze the other one for later (just pull it out a day or two before to thaw in the refrigerator).
- Homemade smoky seasoning rub: smoked paprika, onion powder, garlic powder, salt, and black pepper.
How to make it
Here’s a trick I learned from my brother-in-law Trever (a.k.a. the master griller):
First poke the meat all over with a fork. Not only does that tenderize the meat, it also makes little holes for the seasoning to seep down into the meat, adding more flavor throughout.
Then rub the meat all over with the seasonings.
The seasonings in this recipe make an ample amount for 5 pounds of pork loins. And we like our pork seasoned well. So if your pork loins are on the smaller side or you prefer a lighter amount of seasoning, just use less of the rub.
Now are you ready for the 2nd grilling trick from Trever? Here it is:
Let the seasoned pork hang out for a little bit before you grill it. You can actually let it hang out a full 24 hours ahead of time (in the refrigerator, of course), but even 10-15 minutes will make a big difference to enhancing the flavor. If you’re in a rush, you can always skip this step, but it will make a difference if you have the time.
Lastly, grill it.
Cooking time with vary depending on the thickness of the pork tenderloin and your desired “doneness”. I personally prefer pork tenderloin done to about 150 degrees F internal temperature. If you like it a little more rare, plan to take it out at about 145 degrees F.
I highly recommend an instant read thermometer for grilling meat, unless you’re a grill master like Trever, who always just seemed to know when the right time was to take the meat off. For the rest of us, it’s too easy to under or overcook it. So just get the thermometer so you don’t have to guess anymore. 🙂
FAQs for this Smoky Grilled Pork Loin
I recommend a high quality salt for this recipe: Real salt, Himalayan salt, sea salt. I’ve found I typically don’t like to use coarse salt in rubs because it’s so chunky it doesn’t “rub” well. So I usually use a medium textured salt. Our neighbor gave us some smoked Himalayan salt and it is really good in this recipe.
Don’t worry! I’ve included baking instructions so you can easily make this recipe in your oven.
I haven’t branched out in my meat selection yet so you’ll have to experiment on your own. Let me know how it goes in the comments.
Here are some of our favorite sides to serve with this smoky grilled pork tenderloin:
- Garlic butter sautéed carrots
- Creamed corn
- garlic parmesan mashed potatoes
- garlic roasted sweet potatoes
- creamy mac and cheese
- cheesy funeral potatoes
- Easy Instant Pot green beans
A potato or macaroni or even green salad would be delicious too! You really can’t go wrong, my friends. Enjoy!
Smoky Grilled Pork Tenderloin
This deliciously tender smoky grilled pork tenderloin is packed with flavor and as easy as can be. The recipe includes baking instructions so you can make this year round.
Ingredients
- 2 pork tenderloins 3 to 5 pounds total
- smoky seasoning rub see below
Smoky Seasoning Rub:
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon salt
- ½ teaspoon black pepper
Instructions
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Poke the pork tenderloins all over with a fork to tenderize.
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In a small bowl, stir together the smoky seasoning rub ingredients: smoked paprika, onion powder, garlic powder, salt, and black pepper.
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Rub the mixture over the pork (see note) and place the meat in a shallow dish. For best flavor, cover the dish and refrigerate for 10-15 minutes or up to 24 hours.
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Preheat an outdoor grill to medium-high heat (about 375 degrees) or see note for baking instructions.
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Grill the pork tenderloin for 10-15 minutes, flip and continue to cook until an internal temperature at the thickest part of the meat registers 145 – 150 degrees F (see note) on an instant read thermometer, about 8-15 minutes.
-
Remove from oven or grill. Then tent with aluminum foil for 10-15 minutes before slicing and serving.
Recipe Notes
1. The seasonings in this recipe make an ample amount for 5 pounds of pork loins and we like our pork seasoned well. So if your pork loins are on the smaller side or you prefer a lighter amount of seasoning, just use less of the rub.
2. Cooking time with vary depending on the thickness of the pork tenderloin and your desired “doneness”. I personally prefer pork tenderloin done to about 150 degrees F internal temperature. If you like it a little more rare, plan to take it out at about 145 degrees F.
3. OVEN BAKING INSTRUCTIONS: As an alternative you can bake the pork loin in the oven. Preheat oven to 400 degrees F. Line a 9×13″ baking pan with foil and spray lightly with cooking spray. Heat a large skillet over medium-high heat on the stove. Add a few tablespoons of olive oil. Add pork tenderloin when oil is hot and brown for 2 to 3 minutes, per side. Place in prepared 9×13″ baking pan and bake uncovered for 20-30 minutes until internal temperature reaches 145 degrees F on an instant read thermometer (see note above).
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
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