Dry Rub Grilled Pork Tenderloin

6 Servings
30 min

Great weather in sunny California, to enjoy the outdoors and keep on grilling. We are enjoying our late afternoons at our small patio and grilling meats and veggies for easy family dinners and fun conversations.


I typically like to grill steaks, burgers, chicken breast and veggies. Usually, I for pork tenderloin seared first in a hot cast iron grill and then baked in the oven until is cooked through. This time, my husband asked why don't we grill it, it will bring the smoky flavors to next level. I am so glad we did. That salty smoky crust and so juice and tender inside.


The spices I used for this grilled pork loin recipe, is a dry rub I made at home combining my favorite seasonings. There is some smokiness coming from the smoked paprika and cumin which are the key ingredients for this dry rub.


This meat is so juicy and tender and when cooked on the grill that dry rub make a perfect crust. The key is to let it rest before cutting so the juices stay inside the meat.


For this dish I made blistered garlic and parmesan green beans topped with crunchy warm almonds... oh my a burst of flavors in one bite.


Dinner is ready! Let's cook and dishplay_it together !


Cheers to happy, fun and tasty dinners!

Dry rub pork tenderloin with blistered garlic and parmesan green beans.

The best side dish to any meal. This blistered garlic parmesan green beans is a must try!Check out this recipe on Dishplay_it with Myriam

Look at this crust!

Dry Rub Grilled Pork Tenderloin

Recipe details

  • 6  Servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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Ingredients

Pork Tenderloin Dry Rub

  • 1 pork tenderloin ( about 2 -2.5 lbs)
  • 1 tsp of salt
  • 1 tsp black pepper
  • 1/2 tsp onion salt ( love Trader Joe's onion salt)
  • 1/2 TBSP of smoked paprika
  • 1/2 tsp of cumin
  • 2 TBSP of Extra Virgin olive oil
  • 1/2 tsp garlic powder

Instructions


1. Combine all dry spices in a container.
2. Drizzle the olive oil on the pork tenderloin
3. Season the pork tenderloin with the dry rub evenly
4. Pre- heat up to reach 450 to 500 degrees. Place over direct heat. Close lid. Rotate 1/3 every 5 minutes until done to your liking. About 25 minutes for 140°. About 30 minutes for 150° Just remember, that the time to get to your final temperature varies by weight of the tenderloin, exact surface temperature of the grill and the tenderloin at the start. Make sure to use a meat thermometer to ensure the meat is cooked through.
Let it sit for about 5 minutes before slicing and plating.

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