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Smoky BBQ Pork Tenderloin

Servings: 4

An easy-to-make spice rub gives tenderloin a savory, smoky flavor. Brush with Ancho Chile BBQ sauce, or your own favorite barbecue sauce.


  • 1 Tbs. dark brown sugar
  • 2 tsp. garlic powder
  • 1-1/2 tsp. paprika
  • 1-1/2 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper
  • 2 pork tenderloins (about 2 lb. total)
  • 1/2 cup purchased or homemade barbecue sauce, plus more for serving

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 120
  • Sodium (mg): 730
  • Carbohydrates (g): 19
  • Fiber (g): 1
  • Sugar (g): 15
  • Protein (g): 45


  • In a small bowl, use your fingers to combine the brown sugar, garlic powder, paprika, smoked paprika, 1 tsp. salt, and 1/2 tsp. pepper. Rub all over the pork tenderloins, and let sit at room temperature while the grill heats.
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Grill, covered, turning just a few times until a thermometer inserted into the meat registers 140°F, 16 to 20 minutes, depending on the thickness. Brush the barbecue sauce all over the pork and cook, turning once, until just cooked through (145°F), another 2 to 3 minutes. Transfer to a cutting board, and let rest for 5 minutes before slicing and serving with any of the juices collected on the board and more barbecue sauce at the table.


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