Ingredients:

  • 2 tsp Kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 tbsp olive oil
  • 1.5 lb pork tenderloin, trimmed of silver skin
  • 2 tbsp unsalted butter, melted
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the pork tenderloin dry with paper towels to ensure a proper sear.
  2. Rub the entire surface of the meat with 1 tbsp of olive oil as a binder.
  3. Mix salt, black pepper, garlic powder, smoked paprika, and dried thyme; apply generously to all sides, pressing spices into the meat.
  4. Preheat the grill to medium-high heat, creating a 'hot zone' for direct heat and a 'cool zone' for indirect heat.
  5. Place the tenderloin in the hot zone and sear for 2-3 minutes per side until a mahogany-colored crust forms.
  6. Move the pork to the cool zone, close the lid, and cook for another 10-15 minutes.
  7. Remove the meat from the grill when the thickest part reaches an internal temperature of 140°F (60°C).
  8. Transfer to a platter, tent loosely with foil, and let rest for 10 minutes.
  9. Optionally, mix melted butter, minced garlic, and chopped parsley, and brush over the rested meat before slicing.