The Best Grilled Pork Tenderloin – Memphis Style
The Best Grilled Pork Tenderloin – Memphis Style might be just the main course you are searching for. One serving contains 592 calories, 94g of protein, and 17g of fat. This recipe serves 4 and costs $3.82 per serving. 137 people were impressed by this recipe. A mixture of pork tenderloin, paprika, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 4 hours and 25 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by 101 Cooking for Two. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a super spoonacular score of 93%. Grilled Pork Tenderloin with Memphis Style Rub, Grilled Memphis Pork Tenderloin Filet Sandwiches, and Memphis Grilled Boneless Country Style Pork Ribs are very similar to this recipe.
Servings: 4
Preparation duration: 240 minutes
Cooking duration: 25 minutes
Ingredients:
1 t black pepper
3 T brown sugar
¼ to ½ t cayenne pepper
½ t chili powder
½ t dry mustard
½ t garlic powder
1 T kosher salt – only add if not brining
½ t onion powder
2 T paprika
1 pork tenderloin
4 T table salt
4 cups water
Equipment:
paper towels
plastic wrap
grill
Cooking instruction summary:
Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.2Trim a pork tenderloin of any silverskin, loose fat and membranes. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, ½ t chili powder, ¼-1/2 t cayenne pepper, ½ t dry mustard, ½ t garlic powder, ½ t onion powder, 1 T kosher salt- only add if you do not brineWhen the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about ¼ of the rub for later.Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes.Preheat grill. You want a surface temp of about 500 degrees. That is medium high on my super duper Weber. High on lesser grills. Clean and oil the grill well. This last step is important or it will stick.Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 150. About 25 minutes total. Let rest for 5-10 minutes before cutting.Let rest for 5-10 minutes before cutting.
Step by step:
1. Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar.
2. Mix well in a one gallon food storage bag.2Trim a pork tenderloin of any silverskin, loose fat and membranes.
3. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.
4. Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, ½ t chili powder, ¼-1/2 t cayenne pepper, ½ t dry mustard, ½ t garlic powder, ½ t onion powder, 1 T kosher salt- only add if you do not brine
5. When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.
6. Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about ¼ of the rub for later.
7. Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.
8. Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes.Preheat grill. You want a surface temp of about 500 degrees. That is medium high on my super duper Weber. High on lesser grills. Clean and oil the grill well. This last step is important or it will stick.Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 15
9. About 25 minutes total.
10. Let rest for 5-10 minutes before cutting.
11. Let rest for 5-10 minutes before cutting.
Nutrition Information:
covered percent of daily need
