• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Pork Tenderloin Recipes

    The Best BBQ Pork Tenderloin - Memphis Style

    Aug 8, 2020 · Modified: Apr 15, 2021 by Dan Mikesell AKA DrDan · 46 Comments

    Recipe Table of Contents    
    4.41 from 54 votes

    BBQ pork tenderloin is outstanding and is the best grill pork tenderloin—period. Moist, tender, and the most wonderful sweet-spicy taste of Memphis BBQ. This will become your top recipe for company grilling.

    image of slices of pork tenderloin with sauce on white plate

    Jump To:
    • 🐖Pork Tenderloin
    • 🧂The Brine
    • 🥣The Rub
    • ♨️The Grill
    • 🖊️ Tips
    • 📖Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    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 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.

    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.

    My Rating

    My rating system. Great 5 out of 5

    At the time of the original, I rated it 9.7, which was the highest ever at that time—an absolute top-rated recipe.

    🐖Pork Tenderloin

    Start with well-trimmed pork tenderloin. You need to get th,e silverskin and any other membranes off so the brine and the dry rub can do their thing.

    location of pork tenderloin on a chart of a pig- Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    The tenderloin refers to the psoas muscle along the lower back. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle. The psoas is generally most tender cut since it is not used for movement. Please be sure you have a pork tenderloin and not a pork loin.

    🧂The Brine

    Brine for a few hours to make that already moist and tender meat cut with a fork. I'm suggesting a very simple brine of salt and some brown sugar. We will pick up most of the flavors in the rub.

    The brine is optional but will increase the tenderness some and prevent drying on the grill. If you use the brine, make the rub without the salt.

    🥣The Rub

    Memphis BBQ is sweet and spicy. Very similar to Kansas City or St. Louis BBQ. But my favorite is Memphis.

    I like to add the dry rub for a few hours and allow it to penetrate, and flavor the meat. Then I suggest adding a bit more just before cooking.

    You can vary the rub for your taste if you want, but I highly recommend the rub as written. Also, I generally make up 2-3 times as much as I need for later use. It will last for up to 6 months sealed airtight and preferably in a dark place.

    There is a range for the cayenne pepper. I suggest most people will prefer the lower end of the range. Skip if you want, but Memphis BBQ usually has a touch of mild heat in all that great spice.

    ♨️The Grill

    Almost any gas grill will do. We want a grill surface temperature of 450° to a maximum of 500°. For most grills, that is a little over half power.

    For help on grill surface temperature, please see my A Beginners Guide to Grill Temperature on a Gas Grill.

    Let the tenderloin rest at room temp for 30 minutes before grilling. This allows you to get to the correct internal temperature easier without overcooking the spicy crust.

    Charcoal should be fine. Just don't crank up the heat all the way and watch the temperature.

    Of course, preheat, clean and brush with vegetable oil to prevent sticking due to the sugar in the rub.

    🖊️ Tips

    Pork tenderloin is not round, flat, nor even square — it is a triangle, so there are three sides. Whether cooking on a grill or in a pan, cook three sides and don't force it into a shape that is not natural.

    There are some things you can skip in this technique, but each of them contributes to the outstanding final results. You will decrease results a tiny bit with each omission. The possible omissions are the brine, the rub waiting time, and the rest at room temperature before grilling.

    📖Related Recipes

    How to Grill a Pork Tenderloin on a Gas Grill

    Grilled Pork Tenderloin Sandwiches - Memphis Style

    Grilled Memphis Boneless Pork Ribs

    How to Grill Baby Back Ribs on a Gas Grill

    Rubs and Sauces

    Memphis Barbecue Sauce – A Wonderful Thing

    Marlowe's Memphis Dry Rub

    Marlowe's Black Magic Seasoning

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, BBQ Recipes, Grill Recipes, Pork Recipes, Pork Tenderloin Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    brine ingredients of brown sugar and salt

    Start with a simple brine. 4 cups cold water, 4 tablespoons table salt, 3 tablespoons brown sugar. Mix well in a one-gallon food storage bag.

    trimmed pork tenderloin on black board

    Trim pork tenderloin of any silver skin, lose fat and membranes.

    adding the pork tenderloin to the bag with brine

    Add the tenderloin to the brine and refrigerate for 1 to 4 hours.

    multiple spices as ingredients for the rub

    Mix the Memphis dry rub: 2 tablespoons paprika, 1 tablespoon brown sugar, 1 teaspoon black pepper, ½ teaspoon chili powder, ¼ to ½ teaspoon cayenne pepper, ½ teaspoon dry mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt - only add if not brining.

    rinsing the tenderloin under running water

    When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brine salt from the surface.

    adding rub to the tenderloin with a spoon

    Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the tenderloin well with the rub reserving about ¼ of the rub for later.

    tenderloin with rub wrapped tightly in plastic wrap

    Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.

    adding some more rub to tenderloin on white plate

    Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temperature for 20-30 minutes. Preheat grill. You want a surface temp 450°- 500°. That is medium-high on most grills. Clean and oil the grill well. This last step is important, or it will stick.

    pork tenderloin going on the grill

    Grill for 5-6 minutes per side and then decrease the heat a little and continue to flip about every 5-6 minutes until internal temp of 150°. About 25 minutes in total. Remember that a pork tenderloin has three sides.

    cut pork tenderloin on white plate

    Let rest for 5-10 minutes before cutting. Serve with Memphis BBQ sauce.

    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    image of slices of pork tenderloin with sauce on white plate

    The Best BBQ Pork Tenderloin – Memphis Style

    From Dan Mikesell AKA DrDan
    BBQ pork tenderloin is outstanding and is the best grill pork tenderloin—period. Moist, tender, and the most wonderful sweet-spicy taste of Memphis BBQ. This will become your top recipe for company grilling.
    Tap to leave a Rating
    4.41 from 54 votes
    Print Email Text CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    brining time: 3 hours 30 minutes
    Total Time: 4 hours 10 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 ½ pound pork tenderloin

    Brine

    • 4 cups water
    • 4 tablespoons table salt
    • 3 tablespoons brown sugar

    Dry Rub

    • 2 tablespoons paprika
    • 1 tablespoon brown sugar
    • 1 teaspoon black pepper
    • ½ teaspoon chili powder
    • ¼ to ½ teaspoon cayenne pepper
    • ½ teaspoon dry mustard
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 teaspoon kosher salt - only add if not brining
    Prevent your screen from going dark

    Instructions

    • Start with a simple brine. 4 cups cold water, 4 tablespoons table salt, 3 tablespoons brown sugar. Mix well in an one-gallon food storage bag.
      brine ingredients of brown sugar and salt
    • Trim a pork tenderloin of any silver skin, loose fat and membranes. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.
      trimmed pork tenderloin on black board
    • Mix the Memphis dry rub: 2 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon black pepper, ½ teaspoon chili powder, ¼ to ½ teaspoon cayenne pepper, ½ teaspoon dry mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt - only add if not brining.
      multiple spices as ingredients for the rub
    • When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brine salt from the surface.
      rinsing the tenderloin under running water
    • Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the tenderloin well with the rub reserving about ¼ of the rub for later.
      adding rub to the tenderloin with a spoon
    • Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.
      tenderloin with rub wrapped tightly in plastic wrap
    • Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes.
      adding some more rub to tenderloin on white plate
    • Preheat grill. You want a surface temp of 450°-500°. That is medium high on most grills. Clean and oil the grill well. This last step is important or it will stick.
      clean and oil grill crates
    • Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 145°-150°. About 25 minutes total. Let
      pork tenderloin going on the grill
    • Let rest for 5-10 minutes before cutting.
      cut pork tenderloin on white plate
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. Be sure you have a pork tenderloin and not a pork loin.
    2. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt
    3. I like to make more rub and save for later. Store airtight in a dark area for up to 6 months.
    4. You can skip the brine, the time with the rub, and the rest to room temperature but all these things add something to the final results.
    5. Dry rubs and the sauce you use should complement each other. I suggest my Memphis sauce or another sweeter sauce like a Kansas City or St. Louis sauce. Not a Carolina vinegar-based sauce.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    The Best BBQ Pork Tenderloin – Memphis Style
    Amount Per Serving
    Calories 242 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g5%
    Cholesterol 111mg37%
    Sodium 1390mg58%
    Potassium 731mg21%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 12g13%
    Protein 36g72%
    Vitamin A 988IU20%
    Calcium 27mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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.  Now updated again with expanded options, refreshed photos, and a table of contents to help navigation.

    dogs playing in the yard with flag bandanas

    More Pork Tenderloin Recipes

    • Pork Tenderloin Carnitas
    • Oven Fried Pork Tenderloin Sandwiches
    • How to Grill a Pork Tenderloin on a Gas Grill
    • Pan Seared Oven Roasted Pork Tenderloin

    Reader Interactions

    Comments

      Leave a Comment (Policy Link in Footer) Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nancy

      April 16, 2022 at 3:04 pm

      I want to make the Memphis bbq pork tenderloin tomorrow but it’s snowing where I live. Do you think I can cook it in the oven instead? If so any advice?
      Thank you!
      Nancy

      Reply
      • Dan Mikesell AKA DrDan

        April 16, 2022 at 5:31 pm

        Hi Nancy,

        Welcome to the blog.

        I grill in the snow but I have a large natural gas grill 3 feet from the kitchen door.

        So, on to the oven for you. Start with the oven at 400° convection or 425° conventional. And then just bake to your desired internal temperature, no flipping or rotation is needed. It will vary a bit by thickness and temp you want but usually about 25-30 minutes. You may not have the browning you want—just turn the broiler on until the color is good.

        Enjoy your pork.

        Dan

      • Nancy

        April 18, 2022 at 7:50 pm

        5 stars
        I followed the Memphis bbq pork tenderloin directions exactly. Simply delicious! Thank you Dan.

    2. Marcia Newsome

      November 06, 2021 at 11:48 am

      5 stars
      This recipe is the best! But, where can I find recipe for the sauce. I made it a year or so ago and there was a link with the tenderloin recipe. Everyone loved the tenderloin but really LOVED the sauce!

      Reply
      • Dan Mikesell AKA DrDan

        November 06, 2021 at 12:09 pm

        Hi Marcia,

        Welcome to the blog.

        The sauce is https://www.101cookingfortwo.com/memphis-barbecue-sauce/

        The link is there but it got moved during a rewrite. It is now under https://www.101cookingfortwo.com/my-best-grilled-pork-tenderloin-memphis/#related-recipes

        I love that sauce.

        Dan

    3. Cindy D.

      August 25, 2020 at 11:03 am

      5 stars
      This was amazing. Prepared last night. It was raining so I cooked on top of the stove in my grill pan. Made the recipe just as it was written. Except, did not add any BBQ sauce at the table. Served with a tossed salad and the Crispy Parmesan Baked Potatoes from this site. A match made in heaven!!!

      Reply
    4. Bobby

      December 22, 2019 at 1:40 pm

      I have tried this recipe with Two tenderloins and it was phenomenal. I now am doing ten for family gathering. Can you brine the night before and take them out and do the rub the next morning?

      Reply
      • Dan Mikesell AKA DrDan

        December 22, 2019 at 3:36 pm

        Hi Bobby,

        Welcome to the blog. Glad you are enjoying on of my favorites.

        Yes, you can pre brine most meats. Go ahead and brine as normal and rinse off the extra salt when done. Then you either wrap in plastic and refrigerate. Or you could go ahead and apply the rub before sealing and let it go overnight. I have not done that with pork tenderloin but we do it all the time with pork butt.

        Hope that helps.

        Dan

    5. Carol

      December 07, 2018 at 12:20 pm

      Hi Dr. Dan,
      I’ve made this recipe numerous times: always a hit, both for Chicken and pork tenderloin. I’m totally converted to brining. So darned easy. Question regarding the brine: would it matter what type of brown sugar should we use, light, dark, or either? Thanks again Dr. Dan.

      Reply
      • DrDan

        December 07, 2018 at 1:39 pm

        Hi Carol,

        Welcome to the blog... or at least commenting.

        I do still love this recipe.

        About the brown sugar, brown sugar is regular sugar with molasses added. More for the dark. So there is a bit more taste with the dark. I tend to like dark for meat recipes and light for baking projects but there is not much difference and I frequently just use what I happen to have on hand at the time.

        Thanks for the note.

        Dan

    6. Carol H.

      October 28, 2018 at 3:38 pm

      Hi Dr. Dan,
      First and most important - this brine recipe is one of my very best "saves" on my Pinterest boards. I have used it several times since discovering, and it's a real keeper. Kudos and many thanks. Now a question, that relates to the recipe rub and that I've wondered many times in other recipes. Paprika - when your (plus another recipes) call for Paprika - should I use Hungarian Sweet or Spanish Smoked. It's rarely specified. I have both and am not certain which to use when. Any thoughts on this?
      Thanks for your expertise and passion.
      Carol H.

      Reply
      • DrDan

        October 28, 2018 at 4:00 pm

        Hi Carol,

        Welcome to the blog.

        This is one of my personal favorites and for several years it had a special place in the sidebar with the title of "My One Must Try Recipe".

        On to the Paprika. It is really a personal taste thing. I think I may have one or two recipes that I specify Spanish Smoked but I personally like Hungarian Sweet better almost everywhere including this recipe. I only buy Sweet and although I have some Smoked in the pantry, I believe it is now so old, I wouldn't use it.

        But if you like that smoked taste then use it.

        Thanks for the note.

        Dan

    7. Andrew B

      May 15, 2018 at 2:58 pm

      Fantastic Pork Recipe! 5/5 and make sure you make the MEMPHIS BBQ SAUCE!

      Reply
    « Older Comments

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME