Pork Tenderloin is rubbed with spices and herbs to marinate for 4-48 hours, then grilled to perfection and slathered with a homemade BBQ sauce.LISTEN TO THE AUDIO RECIPE, OR COOK ALONG, USING THE PLAYER BELOW!
In a small bowl mix together the olive oil, Worcestershire sauce, pepper, chili powder, garlic powder, onion powder, salt and cumin.
2 Tbsp. Extra virgin olive oil, 2 Tbsp. Worcestershire sauce, 2 tsp. Coarse ground black pepper, 2 tsp. Chili powder, 2 tsp. Garlic powder, 1 tsp. Onion powder, 2 tsp. Kosher salt, 1 tsp. Ground cumin, ½ tsp. Smoked paprika
Place the pork tenderloins on large pieces of plastic wrap. Then coat all sides of the pork tenderloins generously with the wet rub.
2 Pork Tenderloins - see note #1 & 2
Wrap each tenderloin tightly in the plastic wrap and put in a Ziplock bag or in a rimmed baking dish.
Refrigerate for as little as 4 hours and up to 48 hours. (I generally aim for around 24 hours)
Grill
Set the grill up for direct (high heat) and indirect heat. Remove the tenderloins from the refrigerator and let stand at room temperature for at least 30 minutes while the grill heats up.(If you are making Homemade BBQ Sauce, this is a great time to whip it up!!)
Grill the pork tenderloins over indirect heat, on a covered grill, for 12 minutes. Flip over, and baste the cooked side with BBQ sauce. (See note #2)Continue cooking for another 12-13 minutes, on a covered grill, until the tenderloins reach 140℉ internal temp. Pro Tip: Use the cooking time only as a guideline, grill your pork tenderloin to temperature not time. You will want to make sure they reach 140-145℉ before pulling from the grill.
1 cup BBQ sauce, divided - see note #3
When the tenderloins reach the right temp., remove them from the grill and baste the other cooked side with BBQ sauce.
Serve
Let the grilled pork tenderloin rest for 5-10 minutes. Cut into 1.5" slices and serve with additional BBQ sauce on the side.
Video
Notes
Make sure you get pork tenderloin and not a pork loin!!
Pork tenderloins usually taper off on one side and have a skinny end. When laying the pork on the grill place that tail end furthest away from the direct heat side of the grill. Some will even double that end over and tie it up, making it evenly thick all the way down, so it doesn't over cook.
Divide the BBQ sauce into ½ cup portions. Use ½ cup to baste and the grill and the other ½ cup for serving.