For the marinade:
¼ cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons packed light brown sugar
1 tablespoon garlic powder
2 pounds pork tenderloin
For the dry rub:
1 tablespoon packed brown sugar
½ teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch cayenne pepper
1 tablespoon olive oil
In a gallon-sized resealable plastic bag, combine the soy sauce, dijon mustard, brown sugar, and garlic powder. Add the pork tenderloins, press as much air out of the bag as you can, and seal it. Turn the bag in your hands, massaging the marinade into the pork and making sure that all of the pork is covered. Refrigerate for at least 30 minutes and up to 24 hours.
Make the bbq rub: in a small bowl, combine all of the dry rub ingredients. Set aside.
Heat your gas grill with all of the burners set to medium-high flames.
While the grill is heating, remove the pork from the marinade, pat dry with paper towels, and rub all over with the BBQ spice mixture.
When the grill is hot, use tongs and a wad of paper towels dipped in vegetable oil to oil your grill grates (this will help prevent the pork from sticking). Remove the pork from the marinade (discard remaining liquid), arrange on the grill, and cover. Cook, turning every 5 minutes, until the tenderloins are browned on all sides and cooked through (an instant-read thermometer inserted in the thickest part of the tenderloin should register between 140°F and 145°F), 15-20 minutes. Transfer to a cutting board, tent with foil, and let rest for 5 minutes before slicing.
1 Serving: 3 WW Freestyle Points
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