Grilled Pork Tenderloin Dry Rub Marinade Recipes

BEST DAMN GRILLED PORK TENDERLOIN

Steps:

• Combine all dry ingredients in a bowl and mix well.
• Trim pork tenderloins of any excess fat or silver skin, coat with vegetable oil and rub in entire seasoning mixture.
• Fire up grill to medium/high heat. Make sure grates are well cleaned and oiled. Let grill get good and hot for 5 minutes with the lid closed.
• Add pork tenderloins and grill for 5 minutes with lid closed, or until pork starts to easily release from the grill. Use tongs and give the pork a 1/4 turn and continue grilling for another 2-3 minutes.
• Flip pork tenderloins and continue to grill for 2-3 minutes. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. Pork is done when internal temperature reaches 145°(F)
• Remove pork from grill and let rest for about 5 minutes before serving.

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.

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 PORK TENDERLOIN (DRY RUB + MARINADE)

Steps:

• Place pork tenderloin on a plate and pat dry. Combine your Dry Rub ingredients in a small bowl. Rub all over pork tenderloin ensuring you get into every nook and cranny. If you have extra dry rub simply save for another use.
• Combine your Marinade ingredients in a small bowl; whisk to combine. Place pork tenderloin in a glass container or a gallon-sized silicone bag. Pour marinade over top and coat the pork tenderloin all over. Pressing out as much air as possible, seal the bag and place in the refrigerator for 30 minutes. (You can also prep this ahead of time and marinate overnight in the refrigerator).
• Ensure grill grates are clean and bring grill to medium-high heat (350-450 degrees F). Remove pork tenderloin from marinade and reserve about 1/4 cup of the marinade (put it in a little bowl) to be used to baste the pork tenderloin as it grills.
• Place pork tenderloin on grill over direct heat. Close the lid and let the pork tenderloin sear for 3 minutes.
• Open the grill and turn the pork tenderloin 90 degrees and then brush the seared side with a little marinade. Close the lid and let it sear for another 3-4 minutes. Then open and turn it 90 degrees again and brush with the marinade. Continue to do this every 3-4 minutes until the internal temperature reaches 140-145 degrees F at the thickest point.
• If the marinade browns too much you can turn down the heat a bit or move the pork tenderloin so it is on the outside edge of the fire.
• Once the internal temperature reaches 140-145 degrees F, remove the pork tenderloin from the grill and place on a plate. Let rest until the internal temp rises to 145 degrees F, but as least 5 minutes.
• Slice and serve - we love this grilled broccoli and grilled corn in the husk!

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB

Steps:

• Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
• Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

MARINATED GRILLED PORK TENDERLOIN

Steps:

• Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).