Sweet & spicy dry rub pork tenderloin.

Get your grills fired up!  It’s officially bar-b-quing season, especially with these balmy temperatures.  This sweet & spicy pork is great for a weeknight dinner option or for a party.

Dry Rub Ingredients:

1 tbl kosher salt
2 tbl of brown sugar
1 tbl chili powder
1 tbl of smoked paprika
3/4 tbl of garlic powder
1 tsp of dried tarragon
1/2 tsp of onion powder
1 tsp of dried rosemary
1 tsp of dried thyme
1/2 tsp mustard powder
1 tsp cumin
1/2 tsp of cayenne pepper


Combine all ingredients in a ziploc baggie or bowl.  Then add the meat of your choice.  I used it on two pork tenderloins.  I then refrigerated the rubbed meat for 4 hours and then grilled on a gas grill until it reached 145 degrees for an internal temperature. Remove from the heat and tent with foil for 10 minutes.  The temperature will continue to rise a bit.  Slice and serve.


— Knead to Cook

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  1. I’m sorry I haven’t commented sooner! This is my go-to rub for all types of pork ribs, as well as pork tenderloin and pork butt. I’m not a fan of BBQ sauce, so this rub gives me a ton of flavor without that vinegar taste. Thanks!

    1. When the internal temp of the pork reaches 145 degrees. It really depends on the thickness and temp cooking so I can’t dictate cooking time.

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