Dry Rub Grilled Pork Tenderloin

Beth Pierce


There is nothing quite as easy or delicious as Grilled Pork Tenderloin. This dry rub sweet barbecue Grilled Pork Tenderloin is easy enough for a weeknight meal and fancy enough for company!! A little advance preparation can make this recipe super easy and quick. You can prepare the dry rub ahead and apply the rub to the pork tenderloin. Refrigerate two hours up to overnight.


☆☆☆☆☆ 0 votes

10 Min
20 Min


  • 1 1/4 lb
    pork tenderloin trimmed
  • 1 1/2 tsp
  • 1 Tbsp
    brown sugar
  • 1 Tbsp
  • 1 1/2 tsp
    chili powder
  • 1/4 tsp
    cayenne pepper

  • 1 Tbsp
  • 2/3 c
    kansas city style barbecue sauce
  • 2 tsp
    dijon mustard

How to Make Dry Rub Grilled Pork Tenderloin


  1. In Ziploc bag combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.
  2. In small bowl combine honey, barbecue sauce and Dijon mustard.
  3. Preheat the grill to 425-450 degrees; lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook for an additional 4-5 minutes. Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2-3 minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees. Remove the meat from the grill, plate and cover loosely with an aluminum foil tent. Let rest for 10-15 minutes before slicing.

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