The best dry rub for pork tenderloin includes brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder. This sweet and zesty seasoning flavors the meat, caramelizes the outside, and yields the juiciest grilled pork tenderloin.
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If you love pork tenderloin recipes, be sure to try this honey Dijon oven roasted pork tenderloin, a pan of garlic brown sugar pork tenderloin, and this ranch pork tenderloin in the oven, too!
This rub was outstanding. My family loved it. I am going to try it on ribs and chicken.
– Lori
What to Know Before You Get Started
- Grilling is one of the best ways to prepare pork tenderloin (quick cooking at high temperature). To add flavor to the lean cut of meat, we typically use a marinade or dry rub. This particular spice rub uses classic barbecue flavors for a sweet, smoky and savory taste. The dry rub is ideal because it flavors the tenderloin and keeps it moist, without preventing the exterior from getting nice and crispy (as a marinade might).
- The salt and sugar are necessary for seasoning the meat and for encouraging caramelization on the outside. You can adjust the other spices to suit your taste. For instance, substitute regular paprika for the smoked paprika, include cumin for a smokier taste, try thyme for an earthy flavor, or add a dash of cayenne pepper or ground black pepper for a spicy rub.
- A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and cooking two tenderloins side-by-side on the grill.
- Prep ahead! The tenderloin can be trimmed and rubbed up to 24 hours in advance. Remove from the refrigerator 30 minutes before grilling.
Directions
The best dry rub for pork tenderloin yields the best grilled meat! You’ll find step-by-step instructions in the recipe card below, but here’s the overview:
- Prepare the pork rub by combining the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder in a small bowl. Set aside.
- Pat the tenderloin dry with paper towels and rub the spice mixture all over the meat. Allow the pork to sit at room temperature while you prepare the grill.
- Preheat an outdoor gas grill or an indoor grill pan to medium heat and brush the grates with vegetable oil (to prevent sticking).
- Place the pork on the grill, close the grill, and cook for 15-18 minutes. Turn the meat every few minutes to ensure even cooking. Barbecue sauce pairs nicely with the dry rub used on the pork. You can baste the tenderloin with barbecue sauce during the final 1-2 minutes of grilling, or you can just serve the grilled pork with a side of warm barbecue sauce for dipping. The total grilling time will vary depending on the size, thickness, and temperature of your pork and grill. As a result, I always recommend using an instant-read thermometer to know when your pork is done. The tenderloin is ready to come off the grill when it reaches an internal temperature of 140-145 degrees F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).
- Remove the meat to a cutting board and allow it to rest for 5-10 minutes before slicing and serving.
Serving Suggestions
A side of barbecue sauce pairs nicely with the dry rub used on this meat. Serve the grilled pork with additional side dishes such as Southern-style green beans, baked mac and cheese, Southern macaroni salad, a skillet of cornbread, fluffy 3-ingredient buttermilk biscuits, Southern Potato Salad, calico beans, green salad dressed in buttermilk dressing or honey mustard dressing, and coleslaw.
Storage Tips
- How to Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Leftover pork tenderloin is delicious on sandwiches the next day!
- How to Reheat: Place the pork on a sheet pan and warm in a 325°F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of pork in the microwave for about 1 minute.
The RUB is excellent. I put the rub on in the morning. Put the meat in a Ziploc bag and put back in the fridge turning it over a couple of times during the day, till time to bbq. I put my homemade bbq sauce on the top and side the last five minutes. Will for sure make this again.
– Paul
More Pork Tenderloin Recipes
Honey Garlic Dijon Pork Tenderloin Marinade
8 hours hrs 40 minutes mins
Dutch Oven Pork Tenderloin with Gravy
1 hour hr 35 minutes mins
Pork Tenderloin with Apples
55 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dry Rub for Pork Tenderloin
Ingredients
- 1 pork tenderloin (about 1 lb.)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Optional, for serving: barbecue sauce
Instructions
- Make the rub. In a small bowl, combine the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder.
- Season the pork. Trim the tenderloin of any excess fat and silverskin, pat it dry, then rub the spice mixture all over the meat.
- Heat the grill. Let the pork sit at room temperature while you preheat the grill to medium heat. Brush the grates with vegetable oil so the meat does not stick.
- Grill the pork. Place the tenderloin on the grill, close the lid, and cook for 15 to 18 minutes, turning every few minutes for even cooking, until it reaches an internal temperature of 140-145°F. Baste with barbecue sauce during the final 1 to 2 minutes, or serve warm barbecue sauce alongside for dipping.
- Rest and slice. Move the tenderloin to a cutting board and let it rest for 5 to 10 minutes before slicing and serving.
Notes
- Salt and sugar are essential. They season the meat and encourage the caramelized crust. Adjust the other spices to taste: swap regular paprika for smoked, add cumin for smokiness, or a dash of cayenne for heat.
- Give the rub time. Rub the tenderloin up to 24 hours ahead for deeper flavor, and pull it from the fridge 30 minutes before cooking.
- Watch the temperature. Use an instant-read thermometer and pull the pork at 140-145°F; it climbs a little more as it rests.
- Oven option: Cover the seasoned tenderloin with foil in a greased dish and bake at 400°F for 25 minutes. Uncover, baste with barbecue sauce, and broil 4 to 6 inches from the heat for about 5 minutes, until it reaches 140-145°F.
- Scale it up. One tenderloin (about 1 lb.) feeds 2 to 4. For a larger group, double everything and grill two side by side.
- Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat gently in a 325°F oven so the pork stays moist.
- Great beyond tenderloin. This rub is also delicious on ribs, chicken, and pork chops.
Nutrition
This recipe was originally published in April, 2020. It was updated in July, 2024.
Have a nice port tenderloin, waiting for a new rub. This one looks really good. Thank you for sharing.
Perfect, Lois! This is our very favorite way to prepare grilled pork tenderloin. 🙂
Mr rikey
Made this tonight and probably my favorite tenderloin recipe yet! Quick, delicious, and not alot of room for error. Just wish I would have thought to make the mac and cheese too!Thanks Blair!
That’s amazing! I’m so glad that you enjoyed it, Lorraine! 🙂
This rub was outstanding. My family loved it. I am going to try it on ribs and chicken.
It’s so delicious on ribs and chicken, too. I’m glad that you enjoyed it, Lori. Thanks for your note!
So I often find recipes and give it a twist. I used this recipe but made a few adjustments. I increased brown sugar to 2.5 tbs, reduced paprika to 1.5 tsp and added 0.5 tsp of nutmeg and 0.5 tsp of cinnamon. Once prepared I sliced my tenderloins into medallions and tenderized them before adding the rub. The results were fantastic. Thank you for providing an excellent recipe.
Thanks, Jennifer. Your tweaks sound great! I’m so glad that you enjoy the recipe!
Is this rub good if baked in oven too?
Yes, it is! 🙂
Will try it tonight!
Did ours on a charcoal grill, where temp settings are always a bit of a guess. Gave the meat a nice sear then finished on indirect heat (@325-350Ëš). Delicious. So easy and so good!
Awesome! Thank you, Paul!
This is my favorite pork rub by far. Thank you for the recipe!
Wonderful! Thanks, Sherry!
The RUB is excellent. I put the rub on in the morning. Put the meat in a ziplock bag and put back in the fridge turning it over a couple of times durning the day, till time to bbq. I put my homemade bbq sauce on the top and side the last five minutes. Will for sure make this again.
Thank you, Paul!
hi Blair. iam going to make this recipe this weekend but i was thinking I would put rub on the loin and then wrap in plastic wrap and refrigerate for about 4 hours. Kinda like a dry brine. what do you think?
Hi Leo! We haven’t tested it and can’t say for sure but think it would be just fine. We’d love to know how it turns out if you give it a try!
I want to try making this pork tenderloin – can I make this in the oven ?
Hi, Sonja! Yes, you can definitely roast it in the oven. To do so, I recommend placing the seasoned tenderloin in a greased baking dish and covering with foil. Bake in a 400 degree F oven for 25 minutes. Remove the cover, baste with bbq sauce, and turn the oven setting to “BROIL.” Place the pork about 4-6 inches under the broiler for about 5 minutes, or until it gets a little charred on top and the pork reaches an internal temperature of 140-150°F.
This recipe is a keeper! Thank you
Yay! So glad to hear that, Kim!