Dry Rub for Pork Tenderloin

This sweet and smoky dry rub turns a lean pork tenderloin into the juiciest, most flavorful main off the grill! Six pantry spices, including brown sugar, smoked paprika, and garlic powder, season the meat and caramelize into a barbecue-style crust as it cooks. It’s an easy summer dinner that comes together with about 15 minutes of prep!

Before You Get Started

A dry rub is the easiest way to add big flavor to a lean cut like pork tenderloin, and unlike a wet marinade it lets the outside caramelize into a crisp, barbecue-style crust. If you would rather go the marinade route, my Honey Garlic Dijon Pork Tenderloin Marinade is a great option. 

A few things to know before you fire up the grill:

• Don’t skip the salt and sugar. They season the meat and drive the caramelized crust on the outside. The other spices are flexible, but these two do the heavy lifting.
• Give the rub time to work. Rub the tenderloin at least 30 minutes ahead, or up to 24 hours for deeper flavor, then pull it from the fridge 30 minutes before cooking so it grills evenly.
• Pull it at 140-145°F. Use an instant-read thermometer and stop there. The temperature keeps climbing as the pork rests, and this lean cut dries out fast if it goes much past that.

How to Make the Pork Tenderloin Dry Rub

Here is how it comes together, along with a few notes to help it turn out great every time. This rub is not just for tenderloin, either. It is just as good on ribs, chicken, or pork chops.

Step 1: Make the Dry Rub

Combine the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder in a small bowl.

⇢ Make it your own: Swap regular paprika for smoked, add a little cumin for extra smokiness, or a pinch of cayenne or black pepper for heat.

Step 2: Season the Tenderloin

Trim the tenderloin of any excess fat and silverskin, pat it dry with paper towels, then rub the spice mixture all over the meat. 

Let it sit at room temperature while you heat the grill.

Step 3: Grill the Pork Tenderloin

Preheat a gas grill or grill pan to medium heat and brush the grates with vegetable oil so the pork does not stick. 

Grill for 15 to 18 minutes, turning every few minutes for even cooking, until the tenderloin reaches an internal temperature of 140-145°F. 

If you like, baste with barbecue sauce during the final 1 to 2 minutes, or serve warm barbecue sauce alongside for dipping.

⇢ Grilling over charcoal? Sear the tenderloin over direct heat first, then move it to indirect heat around 325-350°F to finish, the way reader Paul does it.

Oven Option

No grill? You can roast this in the oven and get a similar sweet, charred crust. 

1. Place the seasoned tenderloin in a greased baking dish and cover with foil. 
2. Bake at 400°F for 25 minutes. 
3. Remove the foil, baste with barbecue sauce, and switch the oven to broil. 
4. Set the pork 4 to 6 inches under the broiler for about 5 minutes, until the top chars a bit and the internal temperature reaches 140-145°F.

Step 4: Rest, Slice, and Serve

Move the tenderloin to a cutting board and let it rest for 5 to 10 minutes before slicing.

⇢ Don’t skip the rest. Resting lets the juices settle and the temperature climb to a safe finish, so you get moist, tender slices instead of dry meat.

Serving Suggestions

A side of warm barbecue sauce is a natural match for this rub, and from there it is all about the classic cookout plate. Since the tenderloin comes together fast, lean on sides you can make ahead or throw together while the grill heats up. 

A few favorites that round out the meal:

• Southern-Style Green Beans
• Creamy Baked Mac and Cheese
• Classic Homemade Coleslaw
• Southern Potato Salad
• Southern Cornbread
• Southern Macaroni Salad

Storage & Reheating

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Leftover pork tenderloin is delicious on sandwiches the next day.

Freeze: Freeze cooked, cooled tenderloin in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat: Warm slices on a sheet pan in a 325°F oven just until heated through, about 10 to 15 minutes. Be careful not to overheat, or the pork will dry out. Individual portions can also be reheated 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

Frequently Asked Questions

What is the difference between pork tenderloin and pork loin?

They are two different cuts. Pork tenderloin is smaller, leaner, and long and narrow, usually around 1 pound, and it cooks quickly. Pork loin is wider and thicker and takes much longer to cook, so the two are not interchangeable in this recipe.

Can you leave the dry rub on overnight?

Yes. Rubbing the tenderloin and refrigerating it for up to 24 hours acts like a dry brine and deepens the flavor. Beyond about a day the salt can start to change the texture of the meat, so 24 hours is a good maximum.

Is a dry rub or a marinade better for pork tenderloin?

Both work well, so it comes down to what you are after. A dry rub gives you a sweet, caramelized crust, while a marinade adds moisture and a bit of tang but softens the exterior. For that crisp barbecue bark, the rub wins.

Why did my pork tenderloin turn out dry?

Almost always overcooking. Tenderloin is very lean, so pull it at 140-145°F, use an instant-read thermometer to be sure, and let it rest before slicing so the juices redistribute.

Can I use this rub on other meats?

Absolutely. It is excellent on ribs, chicken, and pork chops, so it is worth mixing up a double batch to keep on hand.

More Pork Tenderloin Recipes

• Mustard Pork Tenderloin
• Dutch Oven Pork Tenderloin with Gravy
• Slow Cooker Pork Tenderloin
• Sheet Pan Pork Tenderloin with Potatoes and Zucchini
• Pork Tenderloin with Apples