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Grilled Pork Tenderloin with Original Dust
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Grilled Pork Tenderloin with Original Dust

Serves
4
Prep
15 mins
Cook
18–28 mins
Grilled pork tenderloin needs a hot sear, a cooler finishing zone and a thermometer. Brush on Original Dust after searing, then rest before slicing.

Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.

Ingredients

  • 1 pork tenderloin, 1–1 1/4 pounds (450–570 g), silver skin removed
  • 1 tablespoon (15 ml) olive oil, divided
  • 1 1/2 level teaspoons (7.5 ml) Original Desert Dust
  • 1 teaspoon (5 ml) lemon juice
  • 1 teaspoon (5 ml) water

Directions

  1. Prepare two heat zones. Preheat a clean grill with one side at medium-high direct heat and the other side without a burner or coals beneath it. Aim for a covered-grill temperature around 400°F (205°C). Pat the tenderloin dry, fold the thin tail under and tie with cooking twine to make the thickness more even.
  2. Sear the outside. Rub the pork with 2 teaspoons oil. Grill over direct heat for 6–8 minutes total, turning every 2 minutes to brown several sides. Move it sooner if flare-ups occur; do not blacken the surface.
  3. Add the seasoning. Mix Original Dust with the remaining teaspoon oil, lemon juice and water. Move pork to the indirect side and brush with the mixture. Discard any coating left after the brush touches the partly cooked meat.
  4. Finish over gentle heat. Close the lid and cook for about 12–20 minutes more, turning once. Begin checking early with a thermometer inserted into the thickest center. Remove only once it reaches at least 145°F (63°C); the clock is a guide, not a doneness test.
  5. Rest and slice. Place on a clean board and rest 5 minutes, exceeding the minimum 3-minute rest for whole pork cuts. Remove twine and slice across the grain into thick medallions. Spoon clean resting juices over the meat.

Prep timing: 15 mins + grill preheating. Cooking timing: 18–28 mins + 5 mins resting.

The Original Desert Dust all-purpose seasoning bottle.

The Dust In This Recipe

The Original Desert Dust

$12.99

Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
  • The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
  • Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
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RECIPE TIPS & FAQS

IS TENDERLOIN THE SAME AS PORK LOIN?

No. Tenderloin is a narrow, small muscle; pork loin is a much larger roast. Use the tenderloin weight specified here. A loin roast cannot follow these cooking times.

DO I NEED A MARINADE?

This method uses a quick seasoning coating rather than a long marinade. It keeps preparation short and lets you add the date-containing Dust after the initial high-heat sear.

WHY FOLD THE TAIL UNDER?

The thin end can overcook while the thick center is still heating. Folding and tying it makes the shape more even. Use food-safe cotton cooking twine, not ordinary string.

CAN PORK TENDERLOIN BE SLIGHTLY PINK?

Color alone cannot establish doneness. Whole pork cuts should reach at least 145°F (63°C) before leaving the heat and rest at least 3 minutes. This recipe uses a 5-minute rest.

WHAT IF I ONLY HAVE ONE GRILL BURNER?

The recipe needs a cooler area for the finishing stage. If your grill cannot provide indirect heat, move the seared pork immediately to a preheated 375°F (190°C) oven and cook to the same thermometer target.

CAN I GRILL TWO TENDERLOINS?

Yes, if the grill has space around both. Double the coating and check each tenderloin separately. Their cooking times may differ even when their weights are similar.

HOW SHOULD I STORE THE LEFTOVERS?

Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Store the meat with its clean resting juices and slice only what you need.

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