Grilled Pork Tenderloin Recipe (dry rub + marinade)
The most delicious and juicy grilled pork tenderloin recipe! Options to use BOTH a dry rub + marinade (or keep it simple with just salt and pepper)!
Ingredients
Pork Tenderloin:
- 2 pork tenderloins 1 ½ pounds each
Dry Rub:
- 2 tablespoons paprika
- 2 tablespoons lemon pepper
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
Marinade:
- ¼ cup ketchup
- ¼ cup soy sauce
- ¼ cup extra virgin olive oil sub avocado oil
- 2 tablespoons garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
Instructions
- Dry Rub: Place 2 pork tenderloins on a plate and pat dry. In a small bowl, add 2 tablespoons paprika, 2 tablespoons lemon pepper, 1 tablespoon kosher salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon ground black pepper. Rub all over pork tenderloin, ensuring you get into every nook and cranny. If you have extra dry rub simply save for another use.
- Marinade: In a separate small bowl, add ¼ cup ketchup, ¼ cup soy sauce, ¼ cup extra virgin olive oil, 2 tablespoons garlic, 1 tablespoon lemon juice, 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves, and 1 teaspoon dried thyme leaves; 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).
- Grill: Ensure grill grates are clean and bring grill to medium-high heat (350-450℉). Remove pork tenderloin from marinade and reserve about ¼ cup of the marinade (put it in a little bowl) to be used to baste the pork tenderloin as it grills.
- Direct Heat: Place pork tenderloin on grill over direct heat. Close the lid and let the pork tenderloin sear for 3 minutes.
- Rotate: 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℉ at the thickest point (use a meat thermometer).
- Indirect Heat: 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.
- Rest: Once the internal temperature reaches 140-145℉, remove the pork tenderloin from the grill and place on a plate. Let meat rest until the internal temp rises to 145℉, at least 5 minutes.
- Serve: Slice and serve - we love to enjoy with this easy grilled broccoli and grilled corn on the cob in the husks!
Notes
- Marinades: feel free to switch up your marinade if you want - there are tons of store-bought versions out there!
- Dry Rub: feel free to mix up what dry rub you use, we love using about 1/4 cup white, yellow or red miso for a Miso-Rubbed Pork Tenderloin!
- Storage: leftover pork can be stored in an airtight container in the fridge for 4-5 days.
- Nutrition Info: includes the dry rub and marinade, so this will vary depending on how much you use and if you use both or just one.
Nutrition
Calories: 636kcal | Carbohydrates: 7g | Protein: 95g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 1584mg | Potassium: 1920mg | Fiber: 2g | Sugar: 2g | Vitamin A: 929IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 6mg
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