spice-rubbed pork tenderloin


  • 2 Whole Cedar Planks

  • 1 Teaspoon dried oregano

  • 1/2 Teaspoon black pepper

  • 2 Teaspoon cumin

  • 1 Teaspoon ancho chile powder

  • 1 Teaspoon smoked paprika

  • 1 Teaspoon kosher salt

  • 1/4 Teaspoon garlic powder

  • 1 Tablespoon brown sugar

  • 1/4 Teaspoon dry mustard

  • 2 Pound pork tenderloin

  • As Needed olive oil




Plan ahead! This recipe requires overnight time. Soak the cedar planks in water for at least 2 hours to overnight.


Mix together all of the dry spices and brown sugar in a small bowl.


Lightly drizzle the tenderloins with olive oil and rub with the spice mixture. Let sit for 30 minutes.


When ready to cook, turn temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.


Place the soaked cedar planks on the grill, close lid, and allow to heat for 3 minutes. Flip the planks and place a pork tenderloin on the heated side of each plank.


Grill the tenderloins for 15 to 20 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer.


Tent the tenderloins with foil and let rest for 5 minutes before slicing and serving. Enjoy!

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