Rubbed Grilled Pork Loin Recipes

EASY GRILLED PORK LOIN WITH SUGAR AND SPICE RUB AND GRILLED PEACHES

Steps:

• Using an outdoor grill, heat it to medium heat. While grill is heating, mix together your rub. In a small bowl, mix together the sugar, chili powder, cumin, salt, pepper and oil. Stir until everything is wet and it becomes a paste. Pat dry the pork loin with paper towels. On a pan, cover the pork with the rub on all sides. Prepare peaches by slicing in half and removing the pit.
• Before putting the pork down on the hot grill, add a little oil or non-stick grilling spray to the grill grates. Grill the pork loin, on each side for approximately 10 minutes, or until internal temp of the pork reaches 145 degrees. (FYI - this is a new recommendation for pork, versus the old school 160.) Slightly pink is okay. The peaches only need 10 minutes to cook on the grill, so hold off putting them on until you flip the pork loin for its second side. Place peaches cut side down on the grill and remove after 10 minutes.
• After the pork is done grilling, let it rest for 3-5 minutes to seal in the juices before cutting. Serve with the grilled peaches.

RUBBED & GRILLED PORK LOIN

Steps:

• 1. Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. Marinade 8 hours or overnight. 2. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest 10 minutes. 3. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70-90 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes. 4. Serve with your favorite sauce.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

GARLIC HERB GRILLED PORK TENDERLOIN

Steps:

• Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
• Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

GRILLED CHILI-RUBBED PORK TENDERLOIN

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
• Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.

GRILLED PORK LOIN WITH WINE-SALT RUB

Steps:

• In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
• In a food processor combine salt, thyme leaves, lemon zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.
• Place pork in a baking pan. Spread about 1/2 cup of the salt rub all over the pork (reserve remaining rub for another use; it will keep for a month in the fridge). Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
• Light the grill for high-heat indirect cooking, piling charcoal on one side of the grill and leaving other side unlighted. (For gas grills, turn on the heat on one side of the grill only.) Spread a piece of foil or place a disposable metal roasting pan underneath grill on the unlighted side to catch any drips. Place pork on the grill over the foil. Cover grill and cook, turning every half hour until meat reaches 140 degrees, from 1 hour to 90 minutes. Transfer to a cutting board and let rest 10 minutes before carving.

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.

RUBBED, GLAZED & GRILLED PORK TENDERLOIN

Steps:

• Combine rub ingredients in small bowl. Set aside.
• Rinse tenderloins under cold water and pat dry with paper towels. Rub with spice mixture and let stand at room temperature for 30 minutes.
• Meanwhile combine glaze ingredients in small saucepan and simmer over low heat until sugar dissolves, about 5 minutes. Brush glaze over tenderloins.
• Grill on oiled grill turning every 10-15 minutes. Brush with glaze each time meat is turned. Continue cooking until internal temperature reaches 140-145°F
• Transfer to cutting surface. Cover loosely with foil. Let stand 5 minutes. Cut crosswise into slices and serve with reheated glaze.

GRILLED PORK TENDERLOIN WITH TEXAS RUB

Steps:

• Combine all ingredients except tenderloins.
• Rub the tenderloins with the seasoning mix and coat evenly.
• Refrigerate at least 30 minutes or up to 3 hours for stronger flavor.
• Preheat a gas or charcoal grill to medium heat or use indirect heat method.
• Grill for 30 to 35 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally.
• Remove from grill and cover with aluminum foil.
• Let stand 5 minutes before cutting into thin slices.