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Square overhead shot of a sliced grilled pork tenderloin on a plate with a fresh pineapple salsa garnish.
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5 from 8 votes

Dry Rub for Pork Tenderloin

This grilled pork tenderloin gets its flavor from a simple six-spice barbecue rub that caramelizes into a sweet, smoky crust. It is an easy, weeknight-friendly dinner that is just as good for a summer cookout.
Course Dinner
Cuisine American
Keyword dry rub for pork tenderloin, Grilled Pork Tenderloin, grilled pork tenderloin rub, pork tenderloin rub
Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 15 minutes
Total Time 48 minutes
Servings 3 people
Calories 228.3kcal
Author Blair Lonergan

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.
    Stirring together a dry rub for pork tenderloin in a small bowl.
  • Season the pork. Trim the tenderloin of any excess fat and silverskin, pat it dry, then rub the spice mixture all over the meat.
    Rubbing the seasoning blend into a pork tenderloin.
  • 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.
    Seasoned pork tenderloin before it goes on the grill.
  • 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.
    Seasoned pork tenderloin on the grill.
  • Rest and slice. Move the tenderloin to a cutting board and let it rest for 5 to 10 minutes before slicing and serving.
    Horizontal overhead shot of a grilled pork tenderloin on a cutting board.

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

Serving: 1/3 of the tenderloin | Calories: 228.3kcal | Carbohydrates: 14.8g | Protein: 32.1g | Fat: 5.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.2g | Cholesterol: 97.3mg | Sodium: 649.5mg | Potassium: 649.7mg | Fiber: 1g | Sugar: 9.2g