BBQ pork tenderloin at its absolute best. This is the best grill pork tenderloin… period. Moist, tender and the most wonderful spicy taste.
This is the most common recipe people will claim as their all time favorite from my site. It had a special spot on my site for 2 years as “My One Must Try Recipe.” And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.
Editor note: This is a republishing of one of the best recipes on this site. It is a bit more work but not hard and so worth the extra work. Originally published May 2, 2010, and then redone with new pictures May 2, 2013. It was in need of a rewrite and re-editing of pictures. Also, it was time to bring it to the forefront again. Enjoy this recipe. Cheers
I’m claiming a dream sequence for this one. I only had a few hours of sleep the night before, I lay down for a few minutes with dinner on my mind. I had a pork tenderloin in the refrigerator for dinner but no plans. I should do another one for my grilled pork tenderloin series, but I had done no research.
So, what to do with that tenderloin? I really would like more of my Memphis BBQ sauce but on what? Just grill the thing and dump sauce on it? But out of my drowsiness came the memory of wanting to try dry rub Memphis ribs sometime. I have seen them over and over on the various cooking show. Well, my half-awake self-decided to use the rib rub on the tenderloin. I obviously have my best ideas when I’m not really with it.
Start with a well-trimmed pork tenderloin. You need to get the silverskin and any other membranes off so the brine and the dry rub can do their thing. Brine for a few hours to make that already moist and tender meat cut with a fork.
A dry rub to add flavor for a few hours. Then let rest at room temp for 30 minutes before grilling. This allows you get to the correct internal temperature easier without over cooking the spicy crust.
At the time of the original, I rated it 9.7 which was the highest ever at that time. An absolute to rated recipe.
Notes on Memphis Grilled BBQ Pork Tenderloin:
You can skip the brine and suffer a little decrease in moisture and tenderness. It is not absolutely necessary to rest at room temp, but you will get to the desired internal temp on the grill easier if you can get some warm up before grilling as the grill preheats.
Great BBQ requires great sauce. Try this one. Memphis Barbecue Sauce – A Wonderful Thing
Mix the Memphis dry rub: 2 tablespoons paprika, 1 tablespoon brown sugar, 1 teaspoon black pepper, 1/2 teaspoon chili powder, 1/4 to 1/2 teaspoon cayenne pepper, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt – only add if not brining.
Serve with Memphis BBQ sauce.
May 2, 2010
July 3, 2016