Brown sugar-spice grilled pork tenderloin

Total Time
8 hr 30 min
10 min
15 min
Sweet sauces and glazes are a popular choice for adding flavor to pork. This dry rub combines spices and seasonings with brown sugar. Once the spice rub coats the meat it melds with the pork's natural juices as it rests in the refrigerator until its time to grill. As the meat grills, it the sugar melts to create a lacquer-like coating full of flavor. Slice this into medallions and serve it with a green vegetable and salad of leafy greens, or slice it into strips and use it as a taco filling topped with salsa, shredded slaw, and fat-free sour cream.


Cooking spray

1 spray(s)

Kosher salt

1½ tsp


1 clove(s), minced

Dried thyme

1 tsp

Dark brown sugar

1 tsp


½ tsp

Chili powder

½ tsp

Ancho chile powder

½ tsp

Ground allspice

¼ tsp

Uncooked lean pork tenderloin

1 pound(s), trimmed and butterflied


  1. Stir together all ingredients except pork in small bowl. Place pork in medium shallow dish and rub spice mixture all over pork. Cover and refrigerate at least 8 hours or up to 24 hours.
  2. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  3. Place pork on grill rack and grill, turning occasionally, until instant-read thermometer inserted into center of pork registers 145°F, about 15 minutes. Transfer pork to cutting board and let rest 5 minutes. Cut into 12 slices.
  4. Per serving (3 slices)