Blackened Pork Tenderloin Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Blackened Pork Tenderloin

Shannen Morrison: "amazing and tender, easy to make" Read More
Read Directions
Add to Meal Planner
Blackened Pork Tenderloin

Add to Meal Planner


Serve this slightly spicy meat with a cooling slaw, green salad, or grain salad. Any leftovers make great sandwiches, especially slathered with chipotle mayo. Inspired by the dish Chef Jeff Mauro prepared for Food Network In Concert.


  • 1 1/2 lb. pork tenderloin
  • 6 Tbsp. sugar
  • 1 1/2 Tbsp. kosher salt
  • 2 Tbsp. paprika
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 3/4 tsp. coriander
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cayenne
  • 1/4 tsp. white pepper
  • 2 Tbsp. butter
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. In a large measuring cup, combine sugar, kosher salt and 1 cup hot water, stirring to dissolve sugar and salt. Add 1 cup cold water. Transfer mixture to a large resealable bag and add pork. Set aside at room temperature for at least 30 minutes or as long as an hour.
    2. Meanwhile, in a small bowl, combine paprika, garlic powder, onion powder, coriander, table salt, black pepper, cayenne pepper and white pepper. Heat a medium skillet over medium heat, and add the butter. When foaming subsides, add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 minutes. Transfer to a plate and set aside to cool to room temperature.
    3. Remove tenderloin from brine and pat dry. Rub all over with spice mixture.
    4. Preheat a grill with an area for direct high heat and an area for indirect heat. Grill tenderloin over direct heat until well-browned on all 4 sides, about 2 1/2 minutes per side. Move to indirect heat, cover with an overturned disposable aluminum pan, and continue cooking until the internal temperature reaches 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 3 minutes.
    5. Slice the tenderloin and serve.
    Discover more recipes from Pork


    Reviewer Profile Image
    Shannen Morrison 4 months ago
    amazing and tender, easy to make
    Reviewer Profile Image
    Phillip Novak 4 months ago
    fantastic! served with mexican cream corn
    Reviewer Profile Image
    Shelley 7 months ago
    Moist and flavorful! I’ll make this again! I cooked two Costco tenderloins in our Breville toaster oven, set on ROAST at 425 for 18 minutes… 146 degrees, perfect!
    Reviewer Profile Image
    Christy R. 7 months ago
    Amazing I’ve never made a pork tenderloin that the whole family enjoyed so much easy prep it will be added to my rotation
    Reviewer Profile Image
    Naums1 8 months ago
    So easy and so delicious. I used a suggestion from other comments on baking at 425 for 20 minutes in the oven and it was perfect. So easy for a weekday dinner.
    Reviewer Profile Image
    Excellent!! Loved this recipe. The rub had an amazing flavor. Will make this again
    Reviewer Profile Image
    Mann 2 years ago
    Absolutely perfect- the rub is amazing
    Reviewer Profile Image
    Sarah L. 2 years ago
    Very tender and juicy. I seared it in a hot pan and then baked it in the oven at 350°F for 20 minutes. Came out medium rare. So good! Will use left overs for sandwiches.
    Reviewer Profile Image
    Julia 2 years ago
    This is so good that I won’t share it with my dogs! (Which I usually do) I will make it again!
    Reviewer Profile Image
    Shafron 2 years ago
    Delish! I’ve never liked pork tenderloin. But this is so delicious and moist. Best seasonings ever
    Reviewer Profile Image
    Eric 2 years ago
    This was fantastic!! My 13 yr old son loved it. (If I could only convey how rarely he’s ever said that.)
    Reviewer Profile Image
    mark c. 2 years ago
    fantastic! I added a little cocoa powder and chilli powder.
    Reviewer Profile Image
    Sabrina 3 years ago
    Absolutely delicious. Initially I thought the brine solution was not intense enough for the meat. I was proven wrong. It was perfect. The meat was tender, juicy, sweet and spicy.. Just the right amounts of seasoning and flavors blended well. I did add olive oil to the dry seasonings along with the butter to spread easily over the meat before grilling...phenomenal results... can't wait to make it again for extended family and friends to enjoy
    Reviewer Profile Image
    Chef kathy 3 years ago
    Delicious! I used half the spices though and loved it. Works well on an indoor grill pan, too. Thank you!
    Reviewer Profile Image
    Karl Kreunen 3 years ago
    tasty rub, not too spicy. timing in the directions worked great
    Reviewer Profile Image
    Sergey 3 years ago
    Taking much more time in gas grill.
    Reviewer Profile Image
    Jade Dye 3 years ago
    Not the best tasting
    Reviewer Profile Image
    Roberts 3 years ago
    Tender and I really enjoyed the spice combo of the rub
    Reviewer Profile Image
    Hi Terri 3 years ago
    This was delicious, made it on the spur of the moment for New Year’s Day since there were so few ingredients. The brining made it very tender, spice combination was good. I’ll make this again and maybe even try the rub on chicken as well
    Reviewer Profile Image
    Barb 4 years ago
    this was delicious...i made it in my air fryer..400° for 20 min for 1lb tenderloin
    Reviewer Profile Image
    Brandon Fingerhut 4 years ago
    Easy and quick to prepare. would add some brown sugar to the rub in the future.
    Reviewer Profile Image
    David Nicholson 4 years ago
    Great flavour I added pepper and bay leaves to my brine , also I had 4 tenderloins so I added more butter to thin out the rub (due to the amount of tenderloins I adjusted my salt to water ratio )
    Reviewer Profile Image
    Lynn LeDuc 4 years ago
    The two tenderloins cooked up to perfection and my family said it’s definitely a keeper recipe! The only thing I excluded from the recipe was the coriander (forgot to get some at the grocers and it was too hot to go back out). Served with basmati rice and a garden salad...delicious!
    Reviewer Profile Image
    D 4 years ago
    The 2-tenderloins I used together weighed .93 kg or 930 grams. There was more than enough brine and rub for both. This recipe is delicious and easy to prepare. I did not cook each side over the coals for the full 2-mins; as they would have burned. Seared them only on each side and cooked them indirect until they hit 143 degrees. Very moist and flavorful throughout. Recommend!
    Reviewer Profile Image
    Rickey 5 years ago
    Absolutely awesome!! So much flavor!!