Grilled Pork Tenderloin from start to finish. A quick trim, clean seasoning, steady heat, and a smooth slice at the end. Just simple backyard cooking and top shelf flavor. This tenderloin is perfect for the holidays or any night you want real food done right at home.
Grilled Pork Tenderloin
Ingredients
Pork Tenderloin
- 2 pork tenderloins usually sold 2 to a pack
- 1 tbsp olive oil or melted butter binder
- 2 tsp kosher salt
- 1 tsp coarse black pepper
Smoked Garlic Paste
- 6 garlic cloves roasted
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1/2 tsp kosher salt
Herb & Heat Rub
- 1 tsp dried Mexican oregano crushed
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- Zest of 1 lime
Instructions
Roasted Garlic Paste
- Preheat oven to 375°F.
- Place 6 peeled garlic cloves on a piece of foil.
- Drizzle with 1–2 tsp olive oil and a pinch of salt.
- Fold into a loose foil pouch (dome-shaped).
- Roast for 25 minutes, uncover for last 5 minutes to lightly brown.
- Mash garlic with smoked paprika and Worcestershire sauce
- Mix into a smooth paste.
Preparing Tenderloin
- Rub with olive oil or melted butter to coat.
- Spread a thin layer of smoked garlic paste over the pork, focus on even coverage.
- Combine Herb & Heat Rub in a small bowl and sprinkle generously over the pork.
- Finish with kosher salt and black pepper to form your crust.
Grilling Instructions
- Preheat grill or smoker to 375°F with a two-zone fire (indirect + direct heat).
- Place tenderloin over indirect heat and cook 15 minutes.
- Move to direct heat turning every 2-3 minutes on each side.
- Move back to indirect heat.
- Pull at 140–145°F, rest 10 minutes before slicing.
