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.
My Rating
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
Other Pork Medalion and Tenderloin Recipes
Easy Grilled Pork Tenderloin Medallions
Grilled Bacon Wrapped Pork Medallions
Grilled Mexican Pork Medallions
How to Grill a Pork Tenderloin on a Gas Grill
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.
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The Best Grilled Pork Tenderloin – Memphis Style
Ingredients
- 1 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
- 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
Instructions
- Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one-gallon food storage bag.2
- 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.
- Mix the Memphis dry rub: 2 tablespoon 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.
- When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.
- Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.
- Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.
- 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.
- Preheat grill. You want a surface temp of 450-500 degrees. That is medium high on most grills. Clean and oil the grill well. This last step is important or it will stick.
- 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 150. About 25 minutes total. Let rest for 5-10 minutes before cutting.
- Let rest for 5-10 minutes before cutting.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published May 2, 2010
Carol
December 7, 2018 at 12:20 pmHi 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.
DrDan
December 7, 2018 at 1:39 pmHi 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
Carol H.
October 28, 2018 at 3:38 pmHi 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.
DrDan
October 28, 2018 at 4:00 pmHi 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
Andrew B
May 15, 2018 at 2:58 pmFantastic Pork Recipe! 5/5 and make sure you make the MEMPHIS BBQ SAUCE!
Connie Ingold
October 6, 2017 at 3:26 pmI live in NY City and don’t have a barbeque. Can I cook this in the oven? And at what temperature? Thank you.
DrDan
October 6, 2017 at 3:58 pmYes, but not sure it would be nearly as good.
So if I had to do this in an oven, follow all instructions up to the grilling including resting at room temperature. I would preheat an oven at 450 conventional with a grill pan in the oven preheating also. A light coat of vegetable oil on the grill pan. Then start “grilling” on that like an outside grill with the rotation of the tenderloin and when it calls for decreased temp, go to 375 until desired internal temperature.
I would not even try without a grill pan.
That should work but I never do grill pans, my grill is 3 feet from my back door and grill pans on glass stovetops can break the glass which is what I use. I gave my grill pan away so nobody would use it,
Let me know if you try and the results.
Dan
Eshika Roy
July 19, 2017 at 2:58 amI literally started having hunger pangs halfway through the post. It looks amazing and I bet it also tastes delicious too. It is the perfect dish to cook up in this season. I can’t wait to try it . Looking forward to reading more delectable recipes in the upcoming posts.
JimboHD2005
May 3, 2017 at 11:53 amOver the years you see a lot of “the best ever” but I can honestly say this IS the best pork tenderloin recipe I’ve ever tried. Amazing flavor and turned out very juicy. That BBQ sauce was a perfect complement to the pork. Sweet, little spice and savory I could eat the sauce without anything! Thanks for sharing! Can’t wait to try this again camping this summer or tailgating. Nice to have something other than burgers, hot dogs and sausage and this is just what I needed in my recipe rotation!
DrDan
May 3, 2017 at 12:01 pmThanks Jim,
I try not to use the term “best” lightly unless I can defend it. This is a worthy pork tenderloin. This recipe is frequently brought up by experienced grillers as their personal favorite recipe and used for special meals.
I love the sauce also. I usually say it could make cardboard taste good.
Thanks for the note.
Dan
Stephen Romero
March 4, 2017 at 9:16 pmThus is one of the best pork tenderloin recipes. Great crust with great flavor and very moist. 10 out if 10!
Brian
July 13, 2015 at 10:41 amThis was great! I’ve always brined turkeys for Thanksgiving before going on the grill, never once thought of brining the Pork Tenderloin. Instead of water, I used Apple Cider (after all, nothing like pork chops and apple sauce!)…..and it turned out great. They key was the grilling tips you provided….you were spot on with the med-high heat, and then I reduced it down to medium after 10 minutes total (5 on each side). Additionally I added a Pineapple salsa and it is definitely going to be back in our family dinner rotation! So glad I found this one.
Hazel
July 11, 2015 at 8:25 pmMade this today for family bbq. Absolutely delicious and everyone agreed the best bbq pork tenderloin ever. I followed your recipe exactly and served with the Memphis bbq sauce on the side. The sauce was a bit too spicy for the young grandchildren.
Many thanks for a great recipe – will be making this again!
DrDan
July 11, 2015 at 9:22 pmThanks so much for the note and rating.
DrDan
S-Dub
June 13, 2015 at 8:13 amTrying this recipe today. Never brined before so I’m excited to see the results. That crust on it looks amazing! Will report back with results.
S-Dub
June 14, 2015 at 6:48 amAwesome recipe! The rub is fantastic! I made the BBQ sauce and it’s good but not even necessary. I could not believe the tenderness of the meat. I chose to cook on indirect heat at 325 on my Weber charcoal grill with applewood chips then sear at the end on direct heat.
Carmen Jimenez
May 31, 2015 at 6:12 pmThanks for the AWESOME recipe– this was fantastic!
DrDan
May 31, 2015 at 7:41 pmThanks for the note and rating.
Dan
Ben Schafer
April 26, 2015 at 7:41 pmI just made this for my family and they absolutely loved it. Best tenderloin I have ever made or had.
I did however cook two loins over indirect heat for about 1 hour and 15 minutes and the last 10 minutes over direct heat until a little crispy On the outside. 10 out of 10.
David McLane
October 9, 2014 at 12:48 pmI quadrupled your brine and rub ingredients and did the entire loin in one piece, and the finished product off the grill was the best pork I have ever done. Moist and OMG delicious! Everyone who tried it gave rave reviews! Thanks again :-)
DrDan
October 9, 2014 at 8:15 pmHi Dave, Thanks for the report. The brine helps a lot and I do love this spicing.
DrDan
David McLane
October 7, 2014 at 1:40 pmI have a beautiful pork loin that I want to try this on, but after seeing the pictures of the pork loin on your site, and the brine and rub quantities, I need to modify the quantities for my loin, as it is 11 1/2 lbs and 2 feet long. Any suggestions?
DrDan
October 7, 2014 at 2:03 pmHi David, thanks for the question.
I would not do a pork lion like this. It would be dry and tough. I use loin for pork chops and usually brine (I have a couple of posts with that) or I braise in liquid and shred for BBQ or Mexican. I believe you can also do a pork roast with it but I have not… it’s on the to do list.
If you really want to try something like this recipe with the loin, I would cut into 1 1/2 inch slices, brine then rub. But I think the tenderloin is a better idea.
DrDan
mari
August 20, 2014 at 2:07 pmI love this recipe and my husband loves it !!! I for sure like to brine and its more tender and juicy.
Will this recipe work on pork loin chops?
DrDan
August 20, 2014 at 8:58 pmThanks for the comment.
The loin chop would have good taste but I wouldn’t think the tenderness would be there. Loin is just not tenderloin…
DrDan
karen
August 17, 2014 at 10:29 pmSo I started to make this recipe and put on the grill and I ran out of propane. I had people coming over for supper what was I to do.? i called on my George Foreman grill and he came to the rescue. This recipe turns out so fricken awesome . Thanks for the great recipe!!!!!
Debbie
June 21, 2014 at 6:48 pmHi there,
I’m looking forward to trying this and your Memphis BBQ sauce for a group of family and friends next weekend. Just wonder if the dry rub could be put together in advance or if that leads to weird reactions between the spices?
Thanks!
DrDan
June 29, 2014 at 1:49 pmI make up a large batch for the summer. Sorry for the delayed answer… Dead computer.
Dan
Kim
June 20, 2014 at 10:14 pmI don’t usually review recipes; however, this is the absolute best pork loin I have ever had or fixed!!!!! My husband & children couldn’t stop eating. My daughter has asked I fix it for her birthday dinner. I was planning to have leftover for lunch the following day……… but there isn’t enough!!!!!! You must try this one!!!!! My hat is off to you for sharing such a great recipe!!!!
DrDan
June 21, 2014 at 9:33 amThanks. It is one of my favorites. A little more work but worth it for a special meal.
DrDan
Ryan
May 5, 2014 at 5:38 pmExcellent! Best tenderloin recipe to date, definitely a keeper!
DrDan
May 5, 2014 at 6:24 pmThanks Ryan, you can tell it is my favorite tenderloin recipe
DrDan
Brannon
April 9, 2014 at 3:14 pmVeey good recipe. Excellent.
DrDan
April 9, 2014 at 7:38 pmThanks it remains in my top five.
DrDan
Chris
May 9, 2013 at 3:34 pmThat is a good sounding recipe for tenderloin. I like to brine mine when I have the chance but I don’t always have the time.
Susan Ferguson
May 2, 2016 at 5:19 pmHow many pounds is this? Is this a small fillet?
DrDan
May 2, 2016 at 5:32 pmHi Susan,
It is a pork tenderloin which usually run about 1 1/2 pounds. They are frequently sold as a two pack. Many people get confused with a pork loin which are much bigger (5 pound range if I remember right) and a totally different cut of pork. Do this with a loin and it would be terrible.
DrDan
CD
August 7, 2016 at 12:24 pmI”m actually doing this with a loin as we speak! But for the smoker. Its my usual way of making it and it turns out wonderful.
I’ve done the tenderloin on the bbq and love it too.