Grilled Pork Tenderloin with Cranberry Ketchup

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Here’s a quick dinner from the grill that gets it flavor from a dry rub. For a less assertive flavor, you can just rub the meat with a kosher salt and freshly ground pepper. The Cranberry Ketchup may even wean you away from the supermarket stuff.


  • 2 1-pound pork tenderloins
  • 2 tablespoons olive oil
  • All-Purpose Grilling Rub
  • Cranberry Ketchup


Prepare a Charcoal fire or preheat a gas grill using the two-level method. Rub the tenderloins with the olive oil, and then rub 2 tablespoons or so (or to your taste) of the All-Purpose Grilling Rub gently onto the meat. Grill directly over a hot fire, turning a couple of times, until the meat develops a nice browned crust, about 5 minutes.

Once the tenderloins are well browned and seared, move the meat to a portion of the grill where the heat is lower and continue to cook until the center of the thickest part is just slightly pink, about 12 minutes. Remove the meat from the grill and allow it to rest for 3 or 4 minutes. Slice on the bias and serve with a generous spoonful of Cranberry Ketchup on each portion.