Grilled Pork Tenderloin with Dry Rub
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Bbq · 45 min · Beef · gluten-free, dairy-free, keto, low-carb, high-protein
254 cal
35g protein
6g carbs
10g fat
per serving · estimated
Ingredients
- 3/4 lb pork tenderloin
- 3/4 tbsp brown sugar
- 1/4 tbsp smoked paprika
- 1/4 tbsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 tbsp olive oil
Method (tap to check — screen stays awake)
- Trim the silverskin from the tenderloins and rub with olive oil.
- Combine brown sugar, smoked paprika, garlic powder, salt, and pepper and coat the pork evenly.
- Set up a two-zone grill and preheat to medium-high, around 425°F.
- Sear the tenderloins over direct heat on all sides, then move to indirect heat.
- Grill until the internal temperature reaches 145°F, about 20 minutes total.
- Rest 10 minutes, then slice into medallions across the grain.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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