Smoky Grilled Pork Tenderloin (Paleo, Whole30)

2 grilled pork tenderloins - one whole, one sliced - on a white platter on a wooden table

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5 from 2 votes

Smoky Grilled Pork Tenderloin (Paleo, Whole30)

This easy Smoky Grilled Pork Tenderloin features juicy pork in a savory spice coating. No smoker or marinade needed!

Prep Time10

Cook Time20

Resting Time10

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 171kcal

Author: Don Baiocchi

Ingredients

1 pork tenderloin (1-1¼ pounds), room temperature
1 tablespoon avocado oil (or other neutral oil)
1 teaspoon smoked paprika
¾ teaspoon fine sea salt (or 1½ teaspoons kosher salt)
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Make sure your pork is at room temperature.
Heat one side of your grill with medium-high heat. Leave the other side unheated.
Stir the spices and oil in a small bowl until it makes a paste. Set aside.
Pat it dry with paper towels. Use a small knife to remove the silverskin, the silvery-blue strip that's usually running under a thin layer of fat.
To do this, use a small knife to make a small incision down into the meat at one end of the silverskin. Then with one hand, grab the little flap of silverskin you just loosened and pull it up away from the pork while you slice along the pork just beneath it.
Coat the pork all over with the the paste.
Grill the pork on one side over the medium-high heat for 4-5 minutes, covered, until dark char marks appear. Then flip the pork and grill for another 4-5 minutes, covered.
Move the pork over to the unheated side of the grill and insert the probe thermometer in the thickest part of the tenderloin. Cover and let cook until it reaches 145°. Depending on the size of the tenderloin, this can take up to 10 minutes. But if it's very thin, it might not need any extra cooking time at all.
Remove to a plate, baking sheet or baking dish and cover loosely with aluminum foil. Let rest for 10 minutes.
Slice and serve, pouring over any juices that accumulated while the pork was resting.°

Notes

Stovetop/oven instructions:

Heat the oven to 425 degrees. Heat an oven-safe grill pan over medium-high heat.

Follow the instructions above to prep the pork: pat dry, remove the silverskin, coat with the spice paste.

Grill the tenderloin for 4-5 minutes per side, until char marks appear.

Transfer the pan to the oven. Insert a probe thermometer before closing the door. Cook until 145 degrees. Depending on the size of the tenderloin, it might not need any extra time at all, or it might need up to 10 minutes in the oven.

Proceed with the recipe above: let it rest, slice and serve.

Make ahead and storage

The pork can be covered in the paste and then refrigerated for up to 24 hours. Bring to room temperature before cooking.
The cooked pork can be made and refrigerated up to 5 days in advance. Reheat in a low oven until warm.
The cooked pork can also be frozen. Wrap tightly in plastic wrap and put in a freezer-safe container or baggie. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat in a low oven until warm.

Substitutions and variations

The spice paste would also be good on chicken, pork chops and fish.
You can use regular paprika instead of smoked paprika.
You can use less black pepper if you want less of its peppery kick.
If you want it spicier, add cayenne pepper to the spice paste.

Nutrition