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.