Lean pork tenderloin gets a boost of flavor from a smoky spice rub. Just coat pork tenderloins with a mixture of brown sugar, espresso powder, salt, pepper, and smoked paprika. Grill until just cooked through but still juicy, and serve with a side of Kale and Apple Coleslaw at your next barbecue.
Game plan: After 30 minutes, the spice-rubbed tenderloins are ready to be grilled, but for more developed flavor and juicier meat, let them sit for up to 24 hours.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 1 hr 15 mins, plus up to 24 hrs marinating time
Ingredients (7)
For the spice rub:
- 2 tablespoons packed dark brown sugar
- 1 tablespoon plus 1 teaspoon instant espresso powder
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 1/2 teaspoons smoked paprika
- 1/2 teaspoon freshly ground black pepper
For the tenderloins:
- 2 (1- to 1-1/2-pound) pork tenderloins
- 2 tablespoons olive oil
Instructions
For the spice rub:
- Place all of the ingredients in a small bowl and mix to combine; set aside.
For the tenderloins:
- Trim the pork of any silver skin and pat it dry with paper towels. Using your hands, rub the tenderloins all over with the oil, sprinkle them with all of the spice mixture, and rub until evenly coated. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
- Heat a gas or charcoal grill to medium (about 350°F to 450°F). If the tenderloins have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling.
- Place the tenderloins on the grill. Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over and an instant-read thermometer inserted into the thickest part registers 145°F to 150°F, about 20 to 30 minutes.
- Transfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes. Cut crosswise into 1/2-inch-thick slices and serve.
