I’ve been all about the pork tenderloin lately. It’s easy to cook, its tender and you don’t feel like you have a pile of bricks sitting in your stomach the next day. It’s one of those things that’s light, not that bad for you, but is still really tasty when prepared correctly. If you follow me on Twitter, you’ll know that I just did this recipe for a tailgate. I grilled the tenderloins at the parking lot, sliced them up and made pork tenderloin sliders. What a hit! Here’s the spicy pork tenderloin rub recipe. Give it a try!
Nothing better than a simple rub with easy to obtain ingredients. Equal parts all of the above and mix. So for two tenderloins I did 3 T black pepper, 3 T chopped dry onion, 3T salt, 3 T crushed red pepper and 3 T parsley flakes. If you want to cut some salt, drop that salt down to 1 T. It will be just as good.
Mix it together into a small bowl.
Go generous with your application. Load that tenderloin up!
I lit the Big Green Egg for this one. Just a normal medium to medium high heat is all you need. You’ll be grilling each side for about 5 minutes, depending on your heat.
Look at that charcoal! I bet you’ve never seen anything like it? It’s from my friends at Fogo Charcoal. They make the best lump charcoal on the market.
The key here is internal pork cooking temperature. Don’t go too far over 150 degrees internal or it will dry out. The minimum internal cooking temperature for a pork tenderloin is 145 degrees F.
Get that outside nice and seared. The spicy pork tenderloin dry rub grills nicely with a nice color.
Let it rest a little bit and then slice it up. This is one of the best times because you can snack on it. The spicy rub gets all over the knife and the cutting board so each slice gets even more loaded with flavor. It’s amazing.
Give this simple spicy rub a shot and let me know what you think! This can be applied to pork and can be eaten as is, diced up for burritos or quesadillas, sliced for tenderloin sliders and tons of other ways.
Spicy Pork Tenderloin Rub
- 3 tablespoons red pepper flakes
- 3 tablespoons black pepper
- 3 tablespoons dried parsley
- 3 tablespoons dried onion flakes
- 1-3 tablespoons salt kosher or sea
- Measure out all ingredients.
- Mix well.
- Apply heavily to pork tenderloin and grill.
- Be sure not to cook pork over internal temperature of 150 degrees F.
Note: I believe this recipe comes from Steve Raichlen. I’ve used it before on butter injected grilled turkey and I love it!