To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill.
To produce beautifully browned pork with a rich crust and tender, juicy meat, we started with a simple dry spice rub to add flavor; sugar aided browning while cumin and chipotle chile powder added savory smokiness.
The rub had some time to work its magic while we readied the grill. Searing the meat first guaranteed the best crust and a rosy interior, and turning the tenderloins every 2 minutes delivered even color. Once the meat had a good crust, we moved it to the cooler side to finish roasting.
To add bright flavor and enhance the smoky char of the pork, we grilled wedges of pineapple and red onion to make a quick salsa while the meat rested. To ensure that the tenderloins don’t curl during cooking, remove the silverskin from the meat. We strongly prefer natural pork in this recipe. If the pork is enhanced (injected with a salt solution), omit the salt in the first step.