Fire up the grill for a bold, smoky pork tenderloin rubbed with Moroccan spices. It's An easy, flavor-packed recipe for weeknights or cookouts.
Sunday Supper is kind of a thing our house. Keith claims the kitchen, turns on the game, and I steer clear until the smell of something amazing drifts my way. That’s how this Grilled Pork Tenderloin showed up on our table — and let me tell you, it did not disappoint.
It’s juicy, smoky, and loaded with bold Moroccan spices that’ll make you wonder why you haven’t grilled pork tenderloin like this before. We served it up with grilled naan, a simple salad, and some yogurt on the side.
If you’re into big flavors and easy dinners, you’ve gotta try our Smoky Black Bean Quesadillas, Pulled Pork Tacos, or this killer Buffalo Chicken Mac and Cheese. Weeknight, weekend, whatever — they all bring the flavor.
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Ingredients
- PORK TENDERLOIN: we used Farm Promise® pork loin filets, butterflied and lightly pounded to ½" thick
- CORIANDER: ground coriander
- CUMIN: ground cumin
- CHILI POWDER: ground ancho chile powder
- BROWN SUGAR: light brown sugar or dark brown sugar
- SALT: kosher salt or sea salt
- CINNAMON: ground cinnamon
- PEPPER: fresh ground black pepper
- OLIVE OIL: use the best quality extra virgin olive oil you can afford
- GRILLED NAAN, FETA CHEESE, and PLAIN YOGURT for serving
🔪Top tip
Butterfly your pork tenderloin before grilling. It helps the pork cook evenly and locks in more smoky flavor. Run a sharp knife lengthwise through the center (without cutting all the way through), open it like a book, and press flat.
Instructions
- In a small bowl, combine coriander, cumin, chile powder, brown sugar, salt, cinnamon, black pepper and oil (be sure there are no lumps of sugar).
- On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour (or refrigerate overnight).
- Oil grates on the grill prior to lighting. Grill the pork over moderately high heat, turning occasionally, until lightly charred and thermometer inserted into the thickest part registers 135°F (about 10 minutes).
- Transfer to a cutting board and let sit for 10 minutes with loosely tented foil. Cut into thick slices serve with warm grilled naan, feta cheese and yogurt.
- Serve with your favorite salad.
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Storage
- REFRIGERATE in and airtight container for up to 3 days
- FREEZE in an airtight container for up to 2 months. Thaw for several hours in refrigerator before cooking.
- REHEAT in a sauté pan or in the microwave
This post is sponsored by our friends at Farm Promise®. All opinions are our own.
FAQ
Pork tenderloin is a long, narrow, and lean cut of meat that’s incredibly tender when cooked properly. Pork loin is wider, thicker, and a bit fattier, often sold as a roast. This recipe uses pork tenderloin for its quick cooking time and juicy, tender texture on the grill.
Grilled pork tenderloin typically takes about 10-15 minutes over medium-high heat, turning occasionally to get a nice char on all sides. Always check with a meat thermometer — it’s done when it reaches an internal temperature of 135°F and rests for a few minutes before slicing.
You can, but it’s not required! This pork tenderloin recipe uses a bold Moroccan spice rub that adds tons of flavor without a marinade.
Grilled pork tenderloin pairs perfectly with fresh salads, grilled naan, roasted veggies, or rice pilaf. We love serving it with our Grilled Peach Salad and a dollop of plain yogurt for a balanced, flavorful meal.
Absolutely! You can prep the spice rub and coat the pork tenderloin a few hours in advance. Grill it right before serving for best results, but leftovers are fantastic too — try them in tacos, wraps, or on top of a salad the next day.
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Grilled Pork Tenderloin recipe
Fire up the grill for a bold, smoky pork tenderloin rubbed with Moroccan spices. An easy, flavor-packed recipe for weeknights or cookouts.
- Total Time: 35 minutes (+ 1 hour to marinate)
- Yield: 6 servings 1x
Ingredients
- 2 pork loin filets, butterflied and lightly pounded to ½" thick
- 1 ½ tsp ground coriander
- 1 ½ tsp cumin
- 1 2/2 tsp ground ancho chile powder
- 2 Tbsp brown sugar
- 1 ½ tsp Kosher salt
- ½ tsp cinnamon
- ½ tsp black pepper
- ½ cup extra virgin olive oil
- grilled naan, feta cheese, and plain yogurt for serving
Instructions
- In a small bowl, combine coriander, cumin, chile powder, brown sugar, salt, cinnamon, black pepper and oil (be sure there are no lumps of sugar).
- On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour (or refrigerate overnight).
- Oil grates on the grill prior to lighting. Grill the pork over moderately high heat, turning occasionally, until lightly charred and thermometer inserted into the thickest part registers 135°F (about 10 minutes).
- Transfer to a cutting board and let sit for 10 minutes with loosely tented foil. Cut into thick slices serve with warm grilled naan, feta cheese and yogurt.
- Serve with your favorite salad.
- Prep Time: 20 minutes (+ 1 hour to marinate)
- Cook Time: 10-12 minutes
- Category: entrées
- Method: grilled
Nutrition
- Serving Size: ⅙th
- Calories: 353
- Sugar: 3.7 g
- Sodium: 1042.7 mg
- Fat: 24.3 g
- Carbohydrates: 13.8 g
- Protein: 21.6 g
- Cholesterol: 47 mg
Jackie says
This is such a delicious meal for grilling. It comes out juicy, smoky, and loaded with bold flavor.