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grilled pork tenderloin sliced on a cutting board
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5 from 1 vote

Grilled Pork Tenderloin with a Cuban inspired Rub

Season & Grill up the PERFECT tenderloin in your Ninja Foodi Indoor Grill
Prep Time5 mins
Cook Time12 mins
Resting time10 mins
Total Time27 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 197kcal
Author: Louise

Equipment

  • Ninja Foodi Indoor Grill

Ingredients

  • 1.5 lbs pork tenderloin average size for 1 pork tenderloin

Cajun Inspired Rub

  • ½ Tablespoon sugar
  • ½ Tablespoon smoked paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • teaspoon cayenne pepper optional

Instructions

  • Trim the silver skin off of the pork tenderloin. Rub the tenderloin with seasoning blend. Wrap in cling wrap and let sit in the refrigerator overnight if preparing the day before.
  • Let the pork tenderloin sit at room temperature for at least 30 minutes prior to grill, but not longer than 1½ hours.

Grill Directions when using the Integrated Probe

  • Preheat the Ninja Foodi Grill on Max Grill. Plug the probe into the side of the grill and Insert the probe thermometer into the side of the meat in the middle where the thickest part of the tenderloin is (if using the integrated probe). When it is finished preheat and prompts you to add the food, place the pork tenderloin either diagonal or on one side of the grill and press the meat down so it makes contact with the grate for the best sear.
  • Close the lid and decrease the temperature of the grill to medium grill. Set the pork preset or the manual probe function to your target temperature. This can vary depending on how you want your meat cooked and how accurate your probe is. You can do a quick test for accuracy BEFORE you start cooking by following these instructions: How to test your kitchen thermometer for accuracy. Remember, carryover cooking will raise the final temperature by 10-15 degrees, so set your target temp at least 10 degrees less than you want the final temperature to be. I recommend setting the target temp at 135°F/55°C IF your probe is accurate. The carryover cooking will bring the internal temperature up to between 145-150°F/63-65°C during a ten minute rest period.
  • When the grill prompts you to flip the tenderloin, flip it over onto an empty space in the grill and press down for the best sear. When the target temperature is reached, the grill will shut off. Remove the tenderloin and let rest on a cutting board. Leave the probe in the pork during the rest period to monitor the internal temperature and so the juices don't leak out. To switch from the rest period timer to the internal temperature on the XL grill, press the manual button and hold it down until you see the internal temperature of the meat on the display.
  • Make sure the internal temperature reaches at least 145°F/63°C followed by a 3-minute rest period to meet the USDA safety recommendations for pork. I always do a 10-minute rest period so the fibers of the meat have time to reabsorb the juices before slicing.
  • Remove the probe. Slice & Serve.

Grill Directions without the Integrated Probe

  • Preheat on Max Grill. When it is finished preheat and prompts you to add the food, place the pork tenderloin either diagonal or on one side of the grill and press the meat down so it makes contact with the grate for the best sear.
  • Close the lid and decrease the temperature of the grill to medium grill and set the time for 12 minutes on medium heat. This has been the time it took to cook to medium rare each time I tested the recipe.
  • When the grill prompts you to flip the tenderloin, flip it over onto an empty space in the grill and press down for the best sear.
  • When the time is up, remove the tenderloin and allow it to rest on a cutting board for 10 minutes. I recommend using an instant read thermometer to ensure that the temperature of the pork reaches at least 145°F followed by a 3 minute rest period.
  • Slice and Serve

Notes

Outdoor grilling instructions are in the written post.
 
Nutritional values are provided as a courtesy and thesaltedpepper.com makes no guarantees of accuracy. We do our best to ensure they are accurate, but many factors influence nutritional values that are beyond our control. Different brands of items have different nutritional values, so it is always best to do your own independent nutritional analysis based on the items you are using in a recipe if you require a high level of accuracy. Thesaltedpepper.com will not be held accountable for any errors in the displayed nutritional information.

Nutrition

Serving: 4ounces | Calories: 197kcal | Carbohydrates: 3g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 673mg | Potassium: 712mg | Fiber: 1g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg