We are still learning how to use our Traeger grill and have had a few big fails (like a rubbery half raw whole chicken). Tip: don’t run out of pellets halfway through! But we’ve had a few successes too and this pork tenderloin is one of them. I’ve made it quite a few times now because it’s simple, big on flavor with a sweet and smoky rub, and turns out perfectly juicy and tender. We love it so much we made it for Christmas dinner last year!

Below are detailed instructions for cooking it on a gas or charcoal or Traeger grill (thought I’ve only tested it on the Traeger). If you don’t have a grill, it could be seared on the stove and then baked in the oven, as directed in this recipe.

Grilled Pork Tenderloin with Smoked Paprika Rub

INGREDIENTS

1 pork tenderloin (1- 1 1/2 lbs.)
1 Tbsp. brown sugar
3/4 tsp. kosher salt
1/4 tsp. fresh black pepper
1 tsp. smoked paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder

bbq sauce, for serving (optional)

DIRECTIONS

1. Trim the pork tenderloin. Using a thin, sharp knife, remove any connective tissue (silver skin) and fat from the surface of the tenderloin.
2. Make the rub. Combine the sugar, salt, paprika, onion powder, and garlic powder in a small bowl.
3. Rub the tenderloin. Pat the spice rub onto the surface of the tenderloin and set aside while you prepare the grill. You can also tightly wrap the tenderloin in plastic wrap and refrigerate the rubbed pork for 1 hour or up to overnight.
4. Prepare the grill for zone cooking. For a gas grill, heat one side to high or medium-high heat and leave the other side unlit. For a charcoal grill, light a chimney of coals, pile the coals on one side of the grill, and leave the other side empty. (*We cook ours on a Traeger grill and preheat to 430 F.)
5. Grill the tenderloin for 12 to 15 minutes. Place the tenderloin over direct heat. Cover and cook, flipping the tenderloin only once, until the internal temperature reaches 140 F to 145 F, 5 to 7 minutes per side. Move to indirect heat if the tenderloin starts to char too much, and continue to cook until it reaches the correct internal temperature, about 18 minutes total cook time. (*To cook on the Traeger, place the tenderloin on the preheated grill and cook until an internal probe/meat thermometer registers 145 F, about 15-20 minutes. Flipping halfway through is optional but not necessary.)
6. Wrap and rest the tenderloin. Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes; the meat will finish cooking from the residual heat and the juices will redistribute for optimal flavor.
7. Slice and serve. Slice crosswise into thin pieces before serving.

Serves 4. 

(Adapted from The Kitchen)