Quick Grilled Pork Tenderloin
Have you tried our Low FODMAP Sweet & Spicy Dry Rub yet? It is easy to make (just stir ingredients together in a bowl) and can enhance everything from pork to poultry, fish to tofu to veggies. Here it is highlighted along with pork in our Quick Grilled Pork Tenderloin.
This is what I call a non-recipe in the sense that I am giving you guidelines and not necessarily exact ingredient amounts.
This is partially because, as you will see, it is so easy, you will be able to get great results with the information as provided but also because we want to encourage you to learn how to cook well, even though you are cooking low FODMAP.
You will need to make our Low FODMAP Sweet & Spicy Dry Rub first, so refer to that recipe and make sure you have what you need. Just like the title says, it’s a little sweet and a little spicy and works beautifully with pork
Low FODMAP cooking NEVER has to be dull.
Sauce On The Side
We like this Quick Grilled Pork Tenderloin with our Grilled Tomato Peach Salsa, as seen below in the bowl.
Since you will have a fire going, simply char and cook the tomatoes and peaches first, as they can stand a hotter fire. By the time they are done the fire will be ready to cook the pork.
ENJOY Low FODMAP Cooking
Cooking and grilling outdoors is one of the joys of the warmer weather and I take advantage of it whenever I can. Here is Rose, my bull terrier, watching for anything that might fall while I am at the grill! Don’t worry, she is well fed. She is at my feet in the Test Kitchen every day!
Want more quick and easy dinners? Check out our article, Easy Peasy Dinner and Dessert: 20 One-Pan, One Bowl Low FODMAP Recipes for Busy Nights.
Quick Grilled Pork Tenderloin
This Quick Grilled Pork Tenderloin comes together very quickly on the grill - propane or hardwood. Serve with our Grilled Tomato Peach Salsa!
Prepare a medium hot grill, propane or hardwood charcoal. Brush your clean grates with a little vegetable oil.
Brush or rub the tenderloins with the Garlic-Infused Oil, divided equally between them. Season generously with salt and pepper, then rub the dry rub into the pork using your fingers, dividing the amount between the two tenderloins.
Grill the tenderloins until they develop a nice char on the initial side, about 3 to 5 minutes. Rotate them so that almost all the surfaces come in contact with the grill. Continue to grill until pork is cooked through. We cook pork to 145°F/63°Allow the tenderloins to rest for about 5 minutes, then slice crosswise and serve. Try these with our Grilled Tomato and Peach Salsa.
- This dish is all about being prepared. Have the dry rub made and get your grill going!
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.