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The best dry rub for pork tenderloin includes brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder. This sweet and zesty seasoning flavors the meat, caramelizes the outside, and yields the juiciest grilled pork tenderloin.
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If you love pork tenderloin recipes, be sure to try this honey Dijon oven roasted pork tenderloin, a pan of garlic brown sugar pork tenderloin, and this ranch pork tenderloin in the oven, too!
This rub was outstanding. My family loved it. I am going to try it on ribs and chicken.
– Lori
What to Know Before You Get Started
- Grilling is one of the best ways to prepare pork tenderloin (quick cooking at high temperature). To add flavor to the lean cut of meat, we typically use a marinade or dry rub. This particular spice rub uses classic barbecue flavors for a sweet, smoky and savory taste. The dry rub is ideal because it flavors the tenderloin and keeps it moist, without preventing the exterior from getting nice and crispy (as a marinade might).
- The salt and sugar are necessary for seasoning the meat and for encouraging caramelization on the outside. You can adjust the other spices to suit your taste. For instance, substitute regular paprika for the smoked paprika, include cumin for a smokier taste, try thyme for an earthy flavor, or add a dash of cayenne pepper or ground black pepper for a spicy rub.
- A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and cooking two tenderloins side-by-side on the grill.
- Prep ahead! The tenderloin can be trimmed and rubbed up to 24 hours in advance. Remove from the refrigerator 30 minutes before grilling.
Directions
The best dry rub for pork tenderloin yields the best grilled meat! You’ll find step-by-step instructions in the recipe card below, but here’s the overview:
- Prepare the pork rub by combining the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, and garlic powder in a small bowl. Set aside.
- Pat the tenderloin dry with paper towels and rub the spice mixture all over the meat. Allow the pork to sit at room temperature while you prepare the grill.
- Preheat an outdoor gas grill or an indoor grill pan to medium heat and brush the grates with vegetable oil (to prevent sticking).
- Place the pork on the grill, close the grill, and cook for 15-18 minutes. Turn the meat every few minutes to ensure even cooking. Barbecue sauce pairs nicely with the dry rub used on the pork. You can baste the tenderloin with barbecue sauce during the final 1-2 minutes of grilling, or you can just serve the grilled pork with a side of warm barbecue sauce for dipping. The total grilling time will vary depending on the size, thickness, and temperature of your pork and grill. As a result, I always recommend using an instant-read thermometer to know when your pork is done. The tenderloin is ready to come off the grill when it reaches an internal temperature of 140-145 degrees F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).
- Remove the meat to a cutting board and allow it to rest for 5-10 minutes before slicing and serving.
Serving Suggestions
A side of barbecue sauce pairs nicely with the dry rub used on this meat. Serve the grilled pork with additional side dishes such as Southern-style green beans, baked mac and cheese, Southern macaroni salad, a skillet of cornbread, fluffy 3-ingredient buttermilk biscuits, Southern Potato Salad, calico beans, green salad dressed in buttermilk dressing, and coleslaw.
Storage Tips
- How to Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Leftover pork tenderloin is delicious on sandwiches the next day!
- How to Reheat: Place the pork on a sheet pan and warm in a 325°F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of pork in the microwave for about 1 minute.
The RUB is excellent. I put the rub on in the morning. Put the meat in a Ziploc bag and put back in the fridge turning it over a couple of times during the day, till time to bbq. I put my homemade bbq sauce on the top and side the last five minutes. Will for sure make this again.
– Paul
More Pork Tenderloin Recipes
Honey Garlic Dijon Pork Tenderloin Marinade
8 hours hrs 40 minutes mins
Dutch Oven Pork Tenderloin with Gravy
1 hour hr 35 minutes mins
Pork Tenderloin with Apples
55 minutes mins
Dry Rub for Pork Tenderloin
Ingredients
- 1 pork tenderloin (about 1 lb.)
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Optional, for serving: barbecue sauce
Instructions
- In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
- Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
- Allow pork to sit at room temperature while preparing the grill. Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking). Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
- Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.
Notes
- The salt and sugar are necessary for seasoning the meat and for encouraging caramelization on the outside. You can adjust the other spices to suit your taste. For instance, substitute regular paprika for the smoked paprika, or add a dash of cayenne for a spicy rub.
- A single pork tenderloin is typically just 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend doubling all of the ingredients and cooking two tenderloins side-by-side on the grill.
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Nutrition
This recipe was originally published in April, 2020. It was updated in July, 2024.
Have a nice port tenderloin, waiting for a new rub. This one looks really good. Thank you for sharing.
Perfect, Lois! This is our very favorite way to prepare grilled pork tenderloin. 🙂
Made this tonight and probably my favorite tenderloin recipe yet! Quick, delicious, and not alot of room for error. Just wish I would have thought to make the mac and cheese too!Thanks Blair!
That’s amazing! I’m so glad that you enjoyed it, Lorraine! 🙂
This rub was outstanding. My family loved it. I am going to try it on ribs and chicken.
It’s so delicious on ribs and chicken, too. I’m glad that you enjoyed it, Lori. Thanks for your note!
So I often find recipes and give it a twist. I used this recipe but made a few adjustments. I increased brown sugar to 2.5 tbs, reduced paprika to 1.5 tsp and added 0.5 tsp of nutmeg and 0.5 tsp of cinnamon. Once prepared I sliced my tenderloins into medallions and tenderized them before adding the rub. The results were fantastic. Thank you for providing an excellent recipe.
Thanks, Jennifer. Your tweaks sound great! I’m so glad that you enjoy the recipe!
Is this rub good if baked in oven too?
Yes, it is! 🙂
Will try it tonight!
Did ours on a charcoal grill, where temp settings are always a bit of a guess. Gave the meat a nice sear then finished on indirect heat (@325-350˚). Delicious. So easy and so good!
Awesome! Thank you, Paul!
This is my favorite pork rub by far. Thank you for the recipe!
Wonderful! Thanks, Sherry!
The RUB is excellent. I put the rub on in the morning. Put the meat in a ziplock bag and put back in the fridge turning it over a couple of times durning the day, till time to bbq. I put my homemade bbq sauce on the top and side the last five minutes. Will for sure make this again.
Thank you, Paul!