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Sweet & Smoky Grilled Pork Tenderloin
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This Sweet & Smoky Grilled Pork Tenderloin is unbelievably juicy thanks to an overnight brown sugar dry brine that locks in moisture and creates a beautifully caramelized crust on the grill. It's an easy backyard BBQ recipe that's perfect for entertaining, summer cookouts, or relaxing evenings on the deck with family and friends. Simple to prepare, packed with smoky-sweet flavor, and guaranteed to impress every time.
Ingredients
- 1/3 cup packed brown sugar
- 2 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 2 pound pork tenderloins
- 1 tablespoon canola oil
Instructions
- Place a wire rack inside a rimmed baking sheet, and set aside.
- Whisk together brown sugar, salt, smoked paprika, onion powder, garlic powder, and ground mustard in a small bowl.
- Pour sugar mixture into a gallon-size ziplock plastic bag, add pork, and seal well.
- Let stand 5 minutes; shake bag again to coat pork.
- Transfer to prepared rack; discard sugar mixture. Refrigerate, uncovered, 8 to 12 hours.
- Remove pork from refrigerator; let stand at room temperature 30 minutes.
- Gently brush pork with oil (do not brush off dry rub).
- Preheat grill to medium-high heat (400°F to 450°F).
- Place pork on oiled grates; grill, uncovered, turning occasionally, until charred in spots and an instant-read thermometer inserted into thickest portion of pork registers 140°F, 15 to 20 minutes.
- Remove from grill; let stand 15 minutes. (Temperature will rise to 145°F.) Slice and serve .