Grilled Pork Tenderloin with Memphis Style Rub

Grilled Pork Tenderloin with Memphis Style Rub is a gluten free and dairy free main course. This recipe serves 6. One portion of this dish contains around 26g of protein, 6g of fat, and a total of 199 calories. For $1.68 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 988 people found this recipe to be yummy and satisfying. A mixture of celery seeds, brown sugar, dried thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Peanut Butter and Peepers. With a spoonacular score of 88%, this dish is tremendous. Similar recipes are The Best Grilled Pork Tenderloin – Memphis Style, Grilled Memphis Pork Tenderloin Filet Sandwiches, and Memphis Grilled Boneless Country Style Pork Ribs.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 1/2 tbsp. black pepper

2 tbsp.brown sugar

1 dash cayenne pepper (add more to make spicy)

1 tbsp. celery seeds

2 tbsp. chili powder

1/2 tsp. cumin

1/2 tbsp. dried thyme

1 tsp. dry mustard

2 tbsp. garlic powder

1 tsp. ground allspice

1 tbsp. onion powder

1/2 tbsp. dried oregano

1/4 cup paprika

1 1/2lbs. pork tenderloin

1 1/2 tbsp. salt

Equipment:

grill

bowl

Cooking instruction summary:

In a bowl, add all of the Memphis Rub ingredients. Use about a quarter of the mixture and rub it all over your pork and refrigerate for up to two days. I did it for four hours.Preheat grill to medium low heat. Add pork to grill and cook for 7 minutes, rotate to the side and cook for 6 minutes, rotate and cook for 5 minutes. Make sure temperature registers to 160 degrees. Take pork off grill and let it rest for 10 minutes before cutting.Serve with a side of your favorite barbecue sauce if desired.

 

Step by step:


1. In a bowl, add all of the Memphis Rub ingredients. Use about a quarter of the mixture and rub it all over your pork and refrigerate for up to two days. I did it for four hours.Preheat grill to medium low heat.

2. Add pork to grill and cook for 7 minutes, rotate to the side and cook for 6 minutes, rotate and cook for 5 minutes. Make sure temperature registers to 160 degrees. Take pork off grill and let it rest for 10 minutes before cutting.

3. Serve with a side of your favorite barbecue sauce if desired.


Nutrition Information:

Quickview
199k Calories
25g Protein
5g Total Fat
13g Carbs
20% Health Score
Limit These
Calories
199k
10%

Fat
5g
9%

  Saturated Fat
1g
10%

Carbohydrates
13g
4%

  Sugar
4g
5%

Cholesterol
73mg
25%

Sodium
1856mg
81%

Get Enough Of These
Protein
25g
51%

Vitamin B1
1mg
78%

Vitamin A
3044IU
61%

Vitamin B6
1mg
55%

Selenium
37µg
53%

Vitamin B3
8mg
42%

Phosphorus
328mg
33%

Vitamin B2
0.48mg
28%

Manganese
0.52mg
26%

Iron
4mg
22%

Potassium
707mg
20%

Vitamin E
2mg
18%

Zinc
2mg
18%

Fiber
3g
15%

Vitamin K
15µg
15%

Magnesium
58mg
15%

Copper
0.23mg
12%

Vitamin B5
1mg
12%

Vitamin B12
0.59µg
10%

Calcium
78mg
8%

Vitamin D
0.34µg
2%

Folate
7µg
2%

Vitamin C
0.85mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

How to Make The Ultimate Slow Cooker Potato Soup
Mexican Dogs
German Chocolate Cake Roll
Sesame Almond Slaw
Dutch Oven Paella
Jumbo Molasses Chocolate Chip Cookies
Ina Garten Lasagna
Flourless Smoked Sea Salt and Dark Chocolate Chip Cookies
Crockpot Short Rib Tacos with Salted Lime Cabbage and Queso Fresco
Whole Wheat Banana Nut Bread
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Pineapple Thumbprints

Foodnetwork

Black Raspberry & Lemon Crush Ice Cream Cupcakes

Tidy Mom

Butterscotch Pie

Foodista

Gluten Free Salted Caramel Apple Waffles

Jessica Gavin

Chocolate Cherry Cheesecake

Foodista