Ingredients:

  • 2 (1 lb / 450g each) pork tenderloins, silver skin removed
  • 1/2 cup (110g) light brown sugar, packed
  • 2 tbsp (16g) chili powder
  • 1 tbsp (7g) smoked paprika
  • 1 tbsp (8g) garlic powder
  • 1 tsp (3g) onion powder
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (2g) black pepper
  • 2 tbsp (30ml) olive oil

Instructions:

  1. Pat the pork tenderloins completely dry with paper towels and rub both pieces lightly with olive oil to create a tacky surface.
  2. In a small bowl, whisk together brown sugar, chili powder, paprika, garlic powder, onion powder, salt, and pepper. Generously coat the tenderloins, pressing the spices into the meat with your palms.
  3. Preheat the grill to medium-high (approx. 400°F / 200°C). Place tenderloins on the grill and sear for 3–5 minutes per side until the sugar bubbles and darkens.
  4. Move the pork to a lower-heat zone (indirect heat) or lower the flame. Continue cooking, turning occasionally, until the internal temperature reaches exactly 140°F (60°C).
  5. Transfer the meat to a cutting board, tent loosely with foil, and let rest for 10 minutes to allow juices to redistribute.