- Prepare the Ingredients
Gather all ingredients: 2 lb pork tenderloin, 2 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1 tsp black pepper, and 0.5 tsp cayenne pepper. Pat the pork dry with paper towels.
- Season the Pork
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne to create your pork tenderloin grill seasoning. Rub the tenderloins all over with olive oil, then coat evenly with the seasoning mixture. Let sit at room temperature for 15 minutes.
- Set Up the Grill
Light a full chimney of charcoal. Once the coals are hot and covered with gray ash, pour them onto one side of the grill grate, creating a two-zone fire. The other side should have no coals for indirect cooking. Oil the grates lightly.
- Grill the Pork
Place the seasoned tenderloins directly over the hot coals. Sear for 2-3 minutes per side, until well-charred. Then, move them to the cool side of the grill, cover, and cook for 10-15 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 145°F.
- Rest and Serve
Transfer the pork to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This allows the juices to redistribute. Slice against the grain into ½-inch medallions and serve immediately.
- Calories:250 kcal
- Protein:30 g
- Carbohydrates:5 g
- Sugar:3 g
- Salt:0.5 g
- Energy:1046 kJ
- Fat:10 g
There’s a moment every grilling season when the charcoal is just right—a bed of glowing embers ready to work their magic. For me, that’s the signal to fire up my favorite cut: pork tenderloin on charcoal grill. This lean, elegant roast transforms over live fire, gaining a smoky bark and staying impossibly juicy inside. It’s the dish that turns a simple dinner into a celebration.
The Humble History of Grilled Pork Tenderloin
While its origins aren’t shrouded in mystery, this cut has long been a staple of American barbecue and farmhouse tables. It’s the unsung hero of the grill—quick-cooking, versatile, and always impressive when done right.
What Makes This Pork Tenderloin on Charcoal Grill Special
While gas grills are convenient, nothing compares to the flavor profile from charcoal. The secret lies in the contrast: a deeply caramelized, spice-crusted exterior giving way to a tender, pink-centered interior.
This particular cut, when cooked as pork tenderloin on charcoal grill, gains a whisper of woodsmoke that clings to every bite. It’s a transformation that turns simple ingredients into something legendary.
Crafting Your Pork Tenderloin Grill Seasoning
Your seasoning is your signature. I use a blend of brown sugar for caramelization, smoked paprika for depth, garlic powder for punch, and a touch of cayenne for warmth. This pork tenderloin grill seasoning forms a gorgeous crust that locks in juices.
The Pro-Tip: Two-Zone Fire is Your Best Friend
Here’s my aha moment: I used to sear it over high heat and wonder why the ends were overcooked. Now, I bank the coals to one side for a hot zone and leave the other side empty for indirect cooking. Sear the tenderloin over the coals, then move it to the cool side to finish gently. This method ensures even doneness every time.
Serving & Pairing Ideas
The beauty of a properly cooked pork tenderloin on charcoal grill is in the presentation. Slice it against the grain and fan it out on a platter. It pairs wonderfully with a crisp, acidic slaw to cut the richness, or grilled peaches for a sweet contrast. For drinks, a cold lager or a zesty Rosé complements the smoke.
Variations & Substitutions
Don’t have all the spices? Use what you have! A simple rub of salt, pepper, and rosemary works wonders. For a kick, add coffee grounds to your pork tenderloin grill seasoning. If you’re avoiding sugar, omit the brown sugar—the paprika will still give great color.
Make-Ahead & Storage Tips
You can apply the rub up to 24 hours in advance and let the pork rest in the fridge—this deepens the flavor. Leftovers? They make fantastic sandwiches or salads. Store in an airtight container for up to 3 days.
FAQs
Can I cook this on a gas grill?
Absolutely! While charcoal gives that authentic smokiness, you can still achieve a great crust on gas. Just preheat on high for a good sear, then turn down the heat to finish.
How do I know when it’s done?
Use a meat thermometer! Pull the pork tenderloin on charcoal grill off at 145°F for perfect, safe doneness with a hint of pink. Let it rest for 5-10 minutes—the temperature will rise a bit more. For more grilling science, check out Serious Eats.
So there you have it—your ticket to grilling glory. I hope this recipe becomes a staple in your rotation, too. Now, fire up that grill and let me know how it goes in the comments! For more inspiration, browse our recipe collection.
