Chef John Folse's Grilled Pork Tenderloin

Grilled Pork Tenderloin

PREP TIME: 1 1/2 Hours SERVES: 8


Grilling is a great way to infuse smoky flavor into your pork tenderloin. You will want to insert a meat thermometer into your meat so that you can monitor its doneness. The best method to grill a tenderloin is to build a coal bed on one side of your grill. Once the coals are coated with white ash, place your tenderloin away from the coals so it will receive a medium-high heat. Do not overcook your pork as this will make it dry and tasteless.


1 (2-3) pound tenderloin

1 tbsp granulated garlic

2 tbsp ground black pepper

1 tbsp salt

1 tbsp mustard powder

1 tbsp chili powder

1 tbsp ground cumin

1 tbsp packed brown sugar

4 tbsp ground paprika

1/2 tsp dried oregano


In a small nonporous mixing bowl, combine garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and dried oregano. Mix well. Sprinkle tenderloin with mixture and rub in spices. Let rubbed meat sit at least 1 hour in the refrigerator. Light grill. Cook tenderloin, turning once half way through cooking. Remove when the internal temperature reaches 128 degrees F for rare to 150 degree F for well done. Top with your favorite BBQ sauce or my Blackberry BBQ sauce for an interesting twist.