Disappearing Pork Recipe

This recipe is one of Heather’s go-to favorites for spring and summer gatherings – and once you try it, you’ll see why. With a bold, flavorful marinade and a simple spice rub, this pork tenderloin comes off the grill juicy, tender, and packed with flavor. You can prep it the night before or just a few hours ahead. Either way, it’s a beautiful main dish for a family dinner or backyard get-together.

2 pork tenderloins (usually 2 come in a grocery store pack; or ask your butcher for trimmed tenderloins)

MARINADE:

1/3 cup extra virgin olive oil

2 tablespoons orange juice

2 tablespoons Worcestershire sauce

1 tablespoon molasses

1 tablespoon minced garlic (fresh if possible)

RUB:

2 teaspoons chili powder

1 teaspoon kosher salt

1 teaspoon black pepper

1/2 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

Step 1: Clean your tenderloins by removing any silver skin. A small sharp knife works best – once you get under it, you can often peel it right off.

Step 2: In a gallon-size zip-top bag, combine all marinade ingredients. Place the tenderloins in the bag, seal it, and refrigerate for at least 1–2 hours or overnight. The longer, the better.

Step 3: In a small bowl, mix all the rub ingredients together. Let the tenderloins come to room temperature before grilling, then rub the seasoning mixture all over the meat. Heather likes to use gloves for this part.

Step 4: Preheat your grill to medium heat. Grill the pork tenderloins until cooked through, turning occasionally to get a good sear on all sides. (Exact time may vary depending on thickness – aim for an internal temp of 145°F, then let rest before slicing.)

Serving Tip: This pork is wonderful sliced and served alongside fresh salads or grilled vegetables.