Summer barbecues just got a whole lot better with this juicy, tender, and flavorful BBQ Pork Tenderloin recipe!
When the sun is shining, and you’ve got an ice-cold beverage in your hand, is there anything better than firing up the grill and cooking outdoors?
When I lived in the UK, dinner parties often meant spending most of the evening in the kitchen, juggling multiple dishes and missing out on time with guests. But when I moved to South Africa, I discovered a completely different way of entertaining: the braai. Here, everyone gathers around the grill, with friends and family pitching in to prepare the meal. It’s lively, communal, and filled with conversation, turning cooking into part of the celebration.
Lean meats like pork tenderloin truly shine on the grill. The high heat and dry rub creates a crispy crust while locking in the juices, resulting in a dish that’s far more flavorful than what you’d achieve on the stovetop or in the oven.
This BBQ pork tenderloin, seasoned with steak rub and garlic powder, is smoky, savory, and irresistibly juicy. The bold spices pair beautifully with the subtle sweetness of the pork, making every bite a taste sensation.
Is BBQ Pork Tenderloin Healthy?
Compared to other cuts of meat, pork tenderloin is considered lean and healthy. It’s a good source of high-quality protein and contains important nutrients like B vitamins and iron. Plus, when you grill pork tenderloin, it requires a lot less oil than frying. If you’re watching your sodium intake, you might want to omit the salt, as most steak rubs contain salt.
A Match Made in Marinade
While marinating pork tenderloin isn’t a requirement for great results, it can help tenderize the meat and impart a deeper flavor than a dry rub. Ideally, you should prepare your pork tenderloin the day before you plan on grilling it, although a few hours will also help.
A delicious idea is to make a bright and zesty marinade with olive oil, lemon juice, rosemary, Dijon mustard, and crushed garlic. For a sweeter profile with an Asian touch, marinate the pork loin in soy sauce, sesame oil, honey, rice vinegar, crushed garlic, red pepper flakes, and freshly grated ginger. Looking for warmer, more robust flavors? Try a marinade with olive oil, chipotle paste, smoked paprika powder, lime juice, cumin, coriander, and plenty of black pepper.
How To Make Ahead and Store
You can prepare your pork tenderloin up to 24 hours before you plan on grilling it, seasoning it with a dry rub, or placing it in a marinade. Leftovers should be cooled within 2 hours and stored in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 4 months.
Serving Suggestions
A fine piece of meat like pork tenderloin deserves a great side dish or two. Often, I like to keep things simple with some Cilantro-Lime Cauliflower Rice or Grilled Sweet Potatoes.
Other times, I prefer adding some green vegetables, like this Air-Fryer Asparagus or this Grilled Broccoli. For a crisper, fresher side, try this Green Goddess Salad or a Fresh Corn And Mango Salad. If you’re going to cook pork tenderloin for a 4th of July barbecue, I love to serve a loaded potato salad or Apple Coleslaw on the side.
Ingredients
- 1 1/2 pounds pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon steak rub
Instructions
- Preheat your grill on high until it reaches a temperature between 450℉ and 500℉. Set up two heat zones: a direct heat side and an indirect heat side.
- Pat the pork tenderloin dry with paper towels. In a small bowl, mix together the salt, black pepper, garlic powder, and steak rub. Press the rub onto the pork on all sides, and let it rest for at least 10 minutes.
- Place the pork on the direct heat side of the grill and cook for 1 to 2 minutes per side, on each of the 4 sides. Keep the lid of the grill closed between flips.
- Transfer the pork tenderloin to the indirect heat side of the grill. Continue to cook for 4 minutes on each of the 2 larger sides, or until a meat thermometer reads an internal temperature of 145℉ in the thickest section.
- Remove the pork from the grill and let it rest on a wooden chopping board for 10 minutes before slicing. This allows the juices to redistribute for optimal tenderness.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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