This grilled pork tenderloin recipe is juicy, smoky, and packed with bold BBQ flavor while still being quick enough for an easy weeknight dinner.
Pork tenderloin is one of the best cuts for grilling because it cooks quickly while staying incredibly tender when done properly. This version is coated in a smoky spice rub with hints of paprika, garlic, thyme and brown sugar for the perfect balance of savory and slightly sweet flavors.
A quick sear over direct heat locks in flavor before the pork finishes gently over indirect heat, creating juicy slices every time. Serve it for casual summer BBQs, easy family dinners, or meal prep throughout the week.
For more pork recipes, try my Slow Cooker Balsamic Pork, this Sheet Pan Brown Sugar Pork Chops and my Slow Cooker Barbecue Pulled Pork.
Ingredients
- Pork tenderloin: A lean, tender cut that cooks quickly and stays juicy when grilled properly.
- Olive oil: Helps the seasoning stick while adding moisture to the meat.
- Smoked paprika: Adds smoky depth and rich color to the spice rub.
- Garlic powder: Brings savory flavor throughout the pork.
- Onion powder: Adds sweetness and aromatic depth.
- Brown sugar: Helps caramelize the exterior while balancing the spices.
- Dried thyme: Brings earthy herb flavor to the rub.
- Chili powder: Adds subtle smoky heat.
- BBQ sauce: Optional for a sticky, caramelized glaze at the end of cooking.
See recipe card for quantities.
Instructions
- Step 1: Pat the pork tenderloin dry with paper towel. Rub the pork all over with olive oil.
- Step 2: Combine the smoked paprika, garlic powder, onion powder, brown sugar, chili powder, salt, pepper and thyme.
- Step 3: Coat the tenderloin evenly in the spice mixture.
- Step 4: Sear the pork over direct heat for about 2 minutes per side until browned. Transfer the tenderloin to indirect heat and close the grill lid. Cook for 12-18 minutes, turning halfway through, until cooked through. Base and rest before slicing.
Substitutions
- Pork tenderloin: Substitute with chicken breasts or boneless chicken thighs.
- Smoked paprika: Use regular paprika or chipotle powder for extra heat.
- Brown sugar: Honey or maple syrup can be used instead.
- BBQ sauce: Swap with hot honey glaze or a mustard-based sauce.
Variations
- Add cayenne pepper for a spicier version.
- Finish with fresh chopped parsley or coriander for freshness.
- Add lemon zest to the seasoning for a brighter flavor profile.
- Slice leftovers thinly for sandwiches, wraps or grain bowls.
Equipment
A BBQ or grill with direct and indirect heat zones works best for even cooking. You'll also need mixing bowls for the seasoning, tongs for turning the pork and a meat thermometer for accurate doneness if preferred.
Storage
This pork tenderloin is great for meal prep and can be grilled ahead of time for easy lunches and dinners.
Store leftovers in an airtight container in the fridge for 3-4 days. Freeze sliced or whole cooked pork for up to 2 months. Reheat gently to avoid drying out the meat.
Top tip
For the juiciest pork tenderloin, remove it from the grill once it reaches an internal temperature of 63°C (145°F). Resting the meat before slicing allows the juices to redistribute and keeps every slice tender.
FAQ
Searing creates a flavorful crust and locks in moisture before the pork finishes cooking gently over indirect heat. This method gives you juicy meat with beautifully caramelized flavor.
Related
Looking for other recipes like this? Try these:
Ingredients
- 1 pork tenderloin 450-550 g
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon chili powder
- 1 -2 tablespoon BBQ sauce optional glaze
Instructions
- Set up a two-zone BBQ: hot zone (direct heat) and cool zone (indirect).
- Pat the pork tenderloin dry with kitchen roll.
- Rub all over with olive oil.
- Mix smoked paprika, garlic powder, onion powder, brown sugar, chilli powder, salt, pepper and thyme.
- Coat the tenderloin evenly in the seasoning.
- Place tenderloin on the hot zone and sear 2 minutes per side until nicely coloured.
- Move to the cool zone and close the lid.
- Cook 12-18 minutes, turning halfway.
- Optional: Brush lightly with BBQ sauce during the last 2-3 minutes.
- Rest for 5 minutes before slicing into medallions.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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