The Best Grilled Pork Tenderloin – Memphis Style

BBQ pork tenderloin at its absolute best. This is the best grill pork tenderloin… period. Moist, tender and the most wonderful spicy taste.
Prep Time15 mins
Cook Time25 mins
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: Best Pork Tenderloin, Grilled Pork Tenderloin, Memphis Pork Tenderloin
Servings: 4 servings
Calories: 236kcal
Author: Dan Mikesell AKA DrDan


  • 1 pork tenderloin


  • 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


  • 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.
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Calories: 236kcal | Carbohydrates: 4g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 370mg | Potassium: 646mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 1850IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 2.3mg