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Grilled Rubbed Pork

 Grilled Rubbed Pork
Susan Tuma of Faribault, Minnesota perks up pork tenderloin with an easy rub that's both sweet and spicy. "We make this dish all summer long, and I get loads of requests for the recipe because the meat is so moist and flavorful," Susan says. "The leftovers make great sandwiches, too."
6 ServingsPrep: 5 min. + marinating Grill: 25 min.

Ingredients

  • 2 pork tenderloins (1 pound each)
  • 3 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper

Directions

  • Place pork in a 13-in. x 9-in. dish. Combine the remaining
  • ingredients; rub over pork. Cover and refrigerate for up to 3 hours.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Prepare grill for indirect heat using a
  • drip pan. Place pork over drip pan and grill, covered, over indirect
  • medium-hot heat for 25-40 minutes or until a meat thermometer reads
  • 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.
Nutritional Facts: 4 ounces cooked pork equals 220 calories, 6 g fat (2 g saturated fat), 91 mg cholesterol, 76 mg sodium, 8 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Grilled Rubbed Pork (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.