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
Calories: 588kcal | Carbohydrates: 3g | Protein: 94g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 823mg | Potassium: 1819mg | Fiber: 1g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 5mg
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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