The Dry Rub – BBQ Grilled Pork Tenderloin

BBQ season is here and we love using our The Dry Rub with its smoky and savory flavor for all our grilled foods. It complements meats (or fish, or veggies, or tofu) on the grill. Below is a recipe for pork tenderloin.

Serves 4


1-½ lb pork tenderloin, trimmed
1 Tbsp extra virgin olive oil
2 Tbsp Baru Dry Rub


Coat tenderloin with olive oil and rub spice mixture evenly across the loin. Optional- allow to rest covered in the refrigerator 2 hours to overnight.

Preheat your grill with all burners on high to 500 degrees while you allow the meat to come to room temperature.

Adjust the burners to create a lower heat cooking zone by turning one side to low. Add pork to the high heat cooking section and quickly close the lid. Grill each side of the tenderloin for 1-½ minutes being sure to close the lid of the BBQ between each of the four sides.

Move the pork to the low heat side of the BBQ, keeping the lid closed as much as possible, and grill another 8-10 minutes, flipping once midway through, until a minimum internal temperature of 140 degrees. Let your tenderloin rest for 10 minutes before slicing and serving. You can use this time to grill up some fresh veggies to complete your meal.


We recommend serving this pork tenderloin with our fresh Chimichurri Sauce for an extra kick.


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