While I love a good barbecued pork dripping with sauce, sometimes I crave a good savory dry rubbed dish instead. Not only is it lower in calories and sugar, the flavor is more intense from all the spices. This barbecue spice rub is made from a combination of paprika, chili powder, onion powder, garlic powder, cumin, mustard, salt, pepper, and a touch of cayenne pepper. It also has some brown sugar to balance the spice but it can be left out for a healthier version. If you have time, let the pork and spices marinate for 4 hours in the fridge for a more intense flavor.
Barbecue Rubbed Pork Tenderloin
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- 1.33 lbs lean pork tenderloin
- 1 tbsp. olive oil
- 2 tsp brown sugar (leave out for low carb/Whole30/Paleo)
- 1.5 tsp chili powder
- 1.5 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
Rub the pork tenderloin with olive oil. Combine all the spices to create the barbecue rub. Coat pork in the rub and refrigerate for 4 hours. You can skip this step if you don't have time, but the flavor will be less intense.
To grill: Place the tenderloin on a medium hot grill and grill for 12-14 minutes or until cooked through, flipping once. Let rest for 5 minutes before slicing.
To broil: Cover a pan with foil and spray with cooking spray. Place 5-6 inches away from the broiler and cook for 12-14 minutes, turning once, until pork is cooked through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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