Best 9 Grilled Rubbed Pork Recipes

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Indulge in a tantalizing culinary journey with our grilled rubbed pork recipes, a symphony of flavors that will tantalize your taste buds and leave you craving more. From the classic dry rub to the aromatic wet marinade, each recipe promises a unique and delectable experience. Embark on a grilling adventure with our comprehensive guide, featuring step-by-step instructions, expert tips, and a variety of tantalizing flavors. Discover the secrets to achieving perfectly cooked pork with a succulent interior and a crispy, flavorful crust. Prepare to impress your friends and family with these mouthwatering grilled pork dishes that are sure to be the stars of your next barbecue or gathering.

Here are our top 9 tried and tested recipes!

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES



Spice Rubbed Pork Chops with Horseradish Maple Glaze and Maple Glazed Grilled Sweet Potatoes image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 cup maple syrup
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 tablespoon ancho chile powder
1/2 cup ancho chile powder
1 tablespoons paprika
1 tablespoon dry mustard
2 teaspoon dry oregano
1 tablespoon freshly ground black pepper
2 teaspoons chile de arbol
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon kosher salt
or 1 jar of Bobby Flay's Dry Rub for Steak and Ribs
4 rib pork chops, 6 ounces each and 1-inch thick
Olive oil
1/4 cup spice rub

Steps:

  • Combine all ingredients in a medium bowl.;
  • Combine all ingredients in a small bowl.;
  • Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
  • 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
  • Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.

COFFEE-RUBBED GRILLED PORK TENDERLOIN TACOS WITH PINEAPPLE CUCUMBER SALSA



Coffee-Rubbed Grilled Pork Tenderloin Tacos with Pineapple Cucumber Salsa image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon coffee grounds
Fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Freshly ground black pepper
Two 12-ounce pork tenderloins
2 tablespoons vegetable oil
Eight 6-inch flour tortillas
1 1/2 cups finely diced pineapple
1/2 English cucumber (peeled and seeds removed), finely diced
1/2 jalapeno, minced, or to taste
1/2 lime, juiced
1/2 red onion, finely diced
1/4 cup chopped fresh cilantro leaves, plus more for serving
2 cups red cabbage, shredded
1 cup sour cream
1 lime, cut into wedges

Steps:

  • For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides.
  • Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos.
  • To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.
  • For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
  • For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges.

GRILLED CHILI-RUBBED PORK TENDERLOIN



Grilled Chili-Rubbed Pork Tenderloin image

Tender grilled pork - perfect for a main course that can be ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons packed brown sugar
1 1/2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, finely chopped
1 pork tenderloin (about 1 lb)
1 teaspoon vegetable oil

Steps:

  • Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
  • Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.

Nutrition Facts : Calories 170, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 2 g, TransFat 0 g

GRILLED SPICE-RUBBED PORK WITH TOMATO GARLIC SAUCE



Grilled Spice-Rubbed Pork with Tomato Garlic Sauce image

Categories     Garlic     Pork     Tomato     Quick & Easy     Low/No Sugar     Meat     Pork Tenderloin     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
3/8 teaspoon cayenne
3/4 teaspoon ground cumin
3/4 teaspoon cinnamon
3/4 teaspoon salt
2 (3/4-lb) pork tenderloins
4 garlic cloves, very thinly sliced
2 1/2 lb tomatoes (about 6 medium), chopped
Special Equipment
an instant-read thermometer

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
  • Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne, and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl. Pat pork dry and add to spiced oil in bowl, turning to coat.
  • Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until thermometer inserted diagonally 2 inches into thickest end of meat registers 150°F, 16 to 18 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. (Internal temperature will rise to 160°F while pork stands.)
  • Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer until sauce is slightly thickened, about 10 minutes. Slice pork and serve with sauce.

CUMIN-RUBBED GRILLED PORK CHOPS



Cumin-Rubbed Grilled Pork Chops image

Easy, yummy pork chops. I get these marinating in the fridge in the morning and they're all set to throw on the grill when I get home from work. Prep and cook time does not include marinating time (from 10 minutes to 6 hours)

Provided by Hey Jude

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons packed brown sugar
5 teaspoons cider vinegar
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
4 butterflied center-cut pork loin chops

Steps:

  • Prepare grill or heat broiler.
  • Combine sugar, vinegar, cumin and red pepper in a small bowl; mix well.
  • Put pork chops in a large plastic food storage bag and pour cumin mixture over; turn meat to coat; seal bag and marinate in the fridge for at least 10 minutes, or as long as 6 hours.
  • Remove meat from marinade; grill or broil, turning once, until cooked through, 8-10 minutes.
  • Move to a cooler part of the grill if the sugar in the rub starts to burn.

COFFEE RUBBED GRILLED PORK TENDERLOIN



Coffee Rubbed Grilled Pork Tenderloin image

Number Of Ingredients 9

2 tablespoons Packed Dark Brown Sugar
1 tablespoon Espresso Powder
1 teaspoon Espresso Powder
1 tablespoon Kosher Salt
1 teaspoon Kosher Salt
2.5 teaspoon Smoked Paprika
.5 teaspoon Black Pepper
2-3 pounds Pork Tenderloins
2 tablespoons Olive Oil

Steps:

  • Place all of the ingredients (up to black pepper) in a small bowl and mix to combine; set aside.
  • Trim the pork of any silver skin and pat it dry with paper towels. Using your hands, rub the tenderloins all over with the oil, sprinkle them with all of the spice mixture, and rub until evenly coated. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
  • Heat a gas or charcoal grill to medium (about 350°F to 450°F). If the tenderloins have been refrigerated, let them sit at room temperature for at least 30 minutes before grilling. 3
  • Place the tenderloins on the grill. Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over and an instant-read thermometer inserted into the thickest part registers 145°F to 150°F, about 20 to 30 minutes.
  • Transfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes. Cut crosswise into 1/2-inch-thick slices and serve.

GRILLED FENNEL-RUBBED TRIPLE-CUT PORK CHOPS



Grilled Fennel-Rubbed Triple-Cut Pork Chops image

Provided by Chad Colby

Categories     Kid-Friendly     Pork Chop     Fennel     Grill/Barbecue     Bon Appétit     Small Plates

Number Of Ingredients 7

1/4 cup kosher salt
1/4 cup coarsely ground black pepper
1/4 cup finely ground fennel seeds
2 (2 1/2-pounds) triple pork chops with 1/4-1/2" fat cap, chine bone removed (not frenched)
4 tablespoons extra-virgin olive oil, plus more for serving
Flaky sea salt
Fennel pollen or finely ground fennel seeds (for serving)

Steps:

  • Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine kosher salt, pepper, and ground fennel in a small bowl. Rub each pork chop all over with 2 tablespoons oil, followed by spice mixture, patting to adhere. (Save any extra rub to use on chicken, lamb, or more chops another time.) Grill chops over direct heat, turning often and moving to cooler side of grill as needed to control flare-ups, until deeply browned on all sides, 10-15 minutes total.
  • Move chops to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of chops registers 118°F, 45-60 minutes. (Check after 30 minutes-once thermometer registers 100°F, the temperature will climb much faster.) This cooking method and target temperature yield juicy chops with still-pink flesh.
  • Transfer pork chops to a cutting board and let rest 5 minutes (temperature will rise about 5°). Cut loin on each chop from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.
  • Grill loins over direct heat, cut side up, just to reheat slightly, about 2 minutes. Slice loins 1/2" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt and fennel pollen. Serve with bones alongside.
  • Do Ahead
  • Pork can be rubbed with oil and spice mixture 1 day ahead; cover and chill. Pork caxn be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 2 minutes, before finishing as directed above.

RUBBED & GRILLED PORK LOIN



RUBBED & GRILLED PORK LOIN image

Categories     Pork     Grill/Barbecue

Yield 10 servings

Number Of Ingredients 11

Original recipe makes 10 servings
One (4 pound) New York (top loin) pork roast, boneless
1 teaspoon olive oil
2 teaspoons sugar
2 teaspoons paprika
1-1/2 teaspoons onion salt
1-1/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Steps:

  • 1. Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. Marinade 8 hours or overnight. 2. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest 10 minutes. 3. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70-90 minutes or until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes. 4. Serve with your favorite sauce.

GRILLED RUBBED PORK



Grilled Rubbed Pork image

Susan Tuma of Faribault, Minnesota perks up pork tenderloin with an easy rub that's both sweet and spicy. "We make this dish all summer long, and I get loads of requests for the recipe because the meat is so moist and flavorful," Susan says. "The leftovers make great sandwiches, too."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pork tenderloins (1 pound each)
3 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper

Steps:

  • Place pork in a 13x9-in. dish. Combine the remaining ingredients; rub over pork. Cover and refrigerate for up to 3 hours., Lightly oil grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts :

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) or pork loin are great options for grilling. They have a good amount of fat, which will help keep the meat moist and flavorful during cooking.
  • Make sure the pork is properly seasoned: A good rub is essential for adding flavor to grilled pork. You can use a store-bought rub or make your own using your favorite spices and herbs.
  • Grill the pork over indirect heat: This will help prevent the meat from drying out. You can use a charcoal grill, gas grill, or smoker to cook the pork.
  • Cook the pork until it reaches an internal temperature of 145°F: This is the safe internal temperature for pork. You can use a meat thermometer to check the temperature of the meat.
  • Let the pork rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Grilled rubbed pork is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can ensure that your grilled pork is cooked perfectly every time.

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