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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.