• 5 Ratings

Make a double batch of the dry spice rub. Use half now with the butter and brown sugar to flavor the pork tenderloin before grilling, then save the rest in an airtight container for up to 6 months to season chicken, steak, or your next batch of pork.

Source: Better Homes and Gardens


Recipe Summary

15 mins
50 mins
Max Servings:


Ingredient Checklist


Instructions Checklist
  • In a small bowl stir together butter, all the spices, 1 tsp. salt, and 1 tsp. black pepper. Remove from heat. Stir in sugar until nearly smooth; let stand until paste forms.

  • Trim fat from pork; pat dry. Rub pork evenly with spice paste. Grill on the rack of a covered grill using indirect heat (see p. 106) 30 to 35 minutes or until done (145°F). Lightly brush peaches and/or plums with canola oil; grill cut sides down, directly over heat, 2 to 3 minutes or until lightly charred. Slice pork; serve with fruit and top with mint.

BBQ Sliders:

Grill pork tenderloin as directed. Instead of serving with peaches, thinly slice grilled pork. In a small saucepan warm 1 cup barbecue sauce; toss with sliced pork. Split 16 slider buns or cocktail rolls; fill with pork and top each with creamy coleslaw. Makes 16 sliders.

Pork Tostadas

Grill pork tenderloin as directed, except chop the pork. Top tostada shells with chopped pork and desired toppers, such as avocados, tomatoes, pickled red onion,* jalapeño peppers, Cotija cheese, cilantro, and lime wedges. Makes 16 tostadas. *To make pickled red onion: Place 1 cup sliced red onion in a bowl. In a small saucepan heat 1/2 cup water, 1/2 cup cider vinegar, and 2 Tbsp. sugar over medium heat, stirring to dissolve sugar. Pour over onion slices. Let stand 30 to 60 minutes; drain before using. Store in refrigerator up to 3 days.


Double the spice recipe to have extra on hand: Combine the dry spices skip the butter and brown sugar and store in an airtight container up to 6 months.

Nutrition Facts

233 calories; total fat 10g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 89mg; sodium 399mg; potassium 631mg; carbohydrates 12g; fiber 2g; sugar 10g; protein 25g; trans fatty acid 0g; vitamin a 580IU; vitamin c 5mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 5mcg; vitamin b12 1mcg; calcium 29mg; iron 2mg.


5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2