Grilled Rubbed Pork Recipe

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Grilled Rubbed Pork Recipe
Grilled Rubbed Pork Recipe photo by Taste of Home
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Grilled Rubbed Pork Recipe

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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."
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 25 min.

Ingredients

  • 2 pork tenderloin (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 brown sugar, garlic powder, chili powder, oregano and pepper; rub over pork. Cover and refrigerate for up to 3 hours.
Coat grill rack with cooking spray before starting the grill. Grill pork, covered, over indirect medium heat for 18-20 minutes or until a meat thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Grilled Rubbed Pork in Light & Tasty June/July 2004, p51

Nutritional Facts

4 ounce-weight: 220 calories, 6g fat (2g saturated fat), 91mg cholesterol, 76mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

  • 2 pork tenderloin (1 pound each)
  • 3 tablespoons brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  1. Place pork in a 13-in. x 9-in. dish. Combine the brown sugar, garlic powder, chili powder, oregano and pepper; rub over pork. Cover and refrigerate for up to 3 hours.
  2. Coat grill rack with cooking spray before starting the grill. Grill pork, covered, over indirect medium heat for 18-20 minutes or until a meat thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Grilled Rubbed Pork in Light & Tasty June/July 2004, p51

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