Pork Tenderloin is one of my favorite meats to cook and it tastes best when cooked on the BBQ or on the spit over the grill. The way I cooked it here was with a nice dry rub I created myself with some of the spices everyone has in their kitchen.

Dry Rub Ingredients:
  • Dried Parsley
  • Garlic Salt

  • Steak Spice
  • Rosemary

  • Thyme
  • Dill Weed
  • Mustard Seed


First off, I let the meat slowly defrost in the fridge over night. After the meat has thoroughly thawed, I mix together the ingredients of my dry rub on a plate. I then roll the meat through the dry rub until the tenderloin is evenly covered. It is best to allow the meat to settle on the plate and let it sit in the fridge for a few hours so that the rub sticks to the meat and not the grill when it is being cooked. I sometimes coat the grill with some olive oil by pouring it on a paper towel and rubbing the grill lightly. By doing this, the meat does not burn or pull apart on the grill.

The pork will almost have a nice crispy outside and a tender juicy inside. Some tips are to try not to cut the meat open to check to see if it is cooked because your juices will run out. Try a meat thermometer I believe pork is 220 at the core.


About the author

Kyle H.

Kyle H.


Each weekend my wife, baby and I climb into my Chevy Colorado... aka the white sheep… aka the cottage vehicle and drive up to the cottage in hopes to make it up before the sunset or in time for a quick ski or for dinner. We are really hoping to fit in all three! But, if we don't get it all in Friday night, we still have the rest of the weekend to do that plus… play games, BBQ's, see friends and family, campfires, swimming, skating, tobogganing, beers, pranks, boating, cliff jumping, rope swings, water falls, river rides, fire works, relax and so much more! I love the cottage and everything that goes with it.