Ingredient notes

• Pork tenderloin: Please note that this recipe is for pork tenderloin, not pork loin. Pork loin is a larger cut which needs a longer cooking time at lower heat.
• Brown sugar: I do like to add some sweetness here, but I know not everybody is a fan. You can just skip the sugar if you prefer it that way!
• Cumin: Maybe this is a spice you don’t keep on hand. You can skip it, but if you frequently grill pork, I highly recommend picking up a jar at the store – it really makes grilled pork shine!

Recipe tips

• Silver skin: The white skin sometimes seen on pork tenderloin is called silver skin. It’s tough and chewy, so it’s best to remove it before grilling. Get a sharp knife between the silver skin and the meat, then gently slide your knife along, keeping it as close to the surface as possible. At the same time, use your other hand to pull the silver skin and any attached fat away from the meat. This process might take a bit of practice, but with a little patience, you’ll get the hang of it..
• Internal temperature: The USDA recommends grilling pork tenderloin until it reaches an internal temperature of 145°F at the thickest part. After that, let it rest for at least 5 minutes before slicing. You may notice that the meat is slightly pink in the middle, which is perfectly normal if you accurately measured the pork’s internal temperature.
• Store leftovers in the fridge, covered, for up to 3 days. Reheat in a pan, covered with a little broth, until heated all the way through.