By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
182 cal · 40 min
Spice-Rubbed Grilled Pork Tenderloin
Recipe GLPR17db2f7936e948
A lean, protein-rich pork tenderloin coated with a savory blend of cumin, chili powder, garlic, and brown sugar, then seared and grilled to perfection. Simple, flavorful, and ready in under an hour.
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Ingredients
1½ teaspoons Ground cumin
1½ teaspoons Light brown sugar
1 teaspoon Kosher salt
¾ teaspoon Chili powder
½ teaspoon Garlic powder
1 pound Trimmed pork tenderloin
2 teaspoons Canola oil
Directions
In a small bowl, combine the ground cumin, light brown sugar, kosher salt, chili powder, and garlic powder to create the spice rub.
Pat the trimmed pork tenderloin dry with paper towels. Rub the 2 teaspoons of canola oil all over the surface of the meat.
Evenly coat all sides of the pork tenderloin with the spice rub mixture, pressing gently so it adheres to the meat.
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates with additional canola oil.
Place the rubbed tenderloin on the hot grill. Sear for 2-3 minutes per side over direct heat until browned.
Move the tenderloin to a cooler zone of the grill or reduce heat to medium, then continue grilling for 12-15 minutes more, turning occasionally, until the internal temperature reaches 145°F when measured at the thickest part with an instant-read thermometer.
Remove the pork tenderloin from the grill and let it rest for 5 minutes before slicing.
Slice the pork tenderloin and serve warm.
Comments
All ingredients are standard stock at Charlotte's major chains—cumin, brown sugar, chili powder, and garlic powder live in the spice aisle everywhere, and pork tenderloin is a staple at Harris Teeter, Food Lion, and Kroger. Cost per serving is genuinely low, probably $4–5 for the protein plus pennies for the dry rub. The stated 40 minutes is honest if you account for grill heating and a 15-minute rest after cooking; this is a weekend dish that reheats reasonably well as sliced leftovers. The rubbed tenderloin is straightforward enough for a weeknight once you own the spices, with no complicated technique or constant attention needed.
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