Dry Rub Sweet Barbecue Pork Tenderloin
You’re going to love the caramelized seasonings and smoky flavors of this pork dry rub. This recipe for dry rub yields enough to generously coat a 1 to 1 1/2-pound pork tenderloin. For the best flavor, a rub needs time to work its magic. Allow the BBQ rub to rest on the food at least 15 minutes to 4 hours (and up to several hours or overnight if you've got time) before cooking.
Steps
Trim your pork tenderloin prior to the rub. Pork tenderloins have an area of connective tissue known as silver skin for its silvery-white appearance. Silver skin will not dissolve when the tenderloin is cooked, so it should be trimmed away.
Mix your spices - brown sugar, black pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, ground cumin, paprika, and thyme in a bowl.
Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place the pork tenderloin on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
How to make
Preheat grill to medium high heat, approximately 350 degrees F.
Unlike tougher cuts of pork that need low and slow cooking, pork tenderloin does not become more tender the longer it cooks.
Place the tenderloin on the grill and cook for 15 to 30 minutes, rotating pork on each side every 5 minutes. If you're cooking the pork tenderloin over medium heat, it'll take about 30 minutes when wrapped in foil.
Note: wrapping in aluminum foil will keep the sugar from burning on the outside and also help keep in the juices
During grilling, you can spritz un-wrapped pork tenderloin with a apple cider vinegar and water solution to help maintain moisture.
An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check periodically.
Remove pork tenderloin from grill and cover it loosely with aluminum foil and let rest for 10 to 15 minutes before slicing.
Notes:
Enjoy the Dry-Rubbed Pork Tenderloin
Ingredients
½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast