A tender and juicy pork fillet, coated with a mix of smoked paprika and brown sugar BBQ spices. Under the heat, the sugar caramelizes to form a slightly crispy crust, with smoky, sweet, and subtly spicy flavors. A perfect recipe for the barbecue, served with grilled potatoes and seasonal vegetables.

Ingredients

pork fillets
(1 tablespoon) olive oil
(2 tablespoons) brown sugar
(1 tablespoon) smoked paprika
(1 teaspoon) sweet paprika
(1 teaspoon) garlic powder
(1 teaspoon) onion powder
(1 teaspoon) mustard powder
(1 teaspoon) salt
(1/2 teaspoon) ground black pepper
(1/4 teaspoon) cayenne pepper

Instructions

Preheat the barbecue to medium heat, around 190 to 205 °C (375 to 400 °F). Prepare a direct heat zone and an indirect heat zone.
In a small bowl, mix the brown sugar, both paprikas, garlic powder, onion powder, mustard powder, salt, pepper, and cayenne pepper.
Pat the pork fillets dry with paper towels. Remove the silver membrane if necessary.
Lightly brush the fillets with olive oil, then evenly distribute the spice mix on all sides. Press gently to adhere the spices.
Place the fillets on the direct heat zone. Sear for about 1 to 2 minutes per side, flipping regularly to promote caramelization without burning the brown sugar.
Move the fillets to the indirect heat zone and close the lid. Continue cooking for about 12 to 18 minutes, depending on their thickness, until the internal temperature reaches 63 °C (145 °F).
Remove the fillets from the barbecue and let rest for 5 to 10 minutes, lightly covered with aluminum foil.
Slice the fillets into medallions about 1.5 to 2 cm thick and serve.
Light brown sugar helps form a caramelized crust. Avoid prolonged direct heat to prevent the sugar from burning.
Smoked paprika adds a wood-fired flavor, even on a gas barbecue.
For a more pronounced caramelization, use up to 45 ml (3 tbsp) of light brown sugar, while closely monitoring the cooking.
An internal temperature of 63 °C followed by at least 3 minutes of resting yields a safe and slightly pink pork fillet.
Serve with grilled sweet potatoes, zucchini, or BBQ corn.
Cooking time depends on the thickness of the fillets and the actual temperature of the barbecue. Use a meat thermometer to avoid drying out the pork.

BBQ Caramelized Pork Fillet with Smoked Paprika and Brown Sugar

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

BBQ Caramelized Pork Fillet with Smoked Paprika and Brown Sugar

Name: BBQ Caramelized Pork Fillet with Smoked Paprika and Brown Sugar
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: 2 unité pork fillets; 15 ml (1 tablespoon) olive oil; 30 ml (2 tablespoons) brown sugar; 15 ml (1 tablespoon) smoked paprika; 5 ml (1 teaspoon) sweet paprika; 5 ml (1 teaspoon) garlic powder; 5 ml (1 teaspoon) onion powder; 5 ml (1 teaspoon) mustard powder; 5 ml (1 teaspoon) salt; 2,5 ml (1/2 teaspoon) ground black pepper; 1,25 ml (1/4 teaspoon) cayenne pepper

By Cookenzie

Main course

Time

Total 45 min

Servings

Difficulty

Easy

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

For the pork tenderloin

Prep: 10 min · Cook: 25 min

Ingredients

2 pork fillets
15 ml (1 tbsp) olive oil

For the BBQ spice mix

Ingredients

30 ml (2 tablespoons) of brown sugar
15 ml (1 tablespoon) of smoked paprika
5 ml (1 teaspoon) of sweet paprika
5 ml (1 teaspoon) of garlic powder
5 ml (1 teaspoon) of onion powder
5 ml (1 teaspoon) of mustard powder
5 ml (1 teaspoon) of salt
2.5 ml (1/2 teaspoon) of ground black pepper
1.25 ml (1/4 teaspoon) of cayenne pepper(optional)

Preparation

Steps

Preheat the barbecue to medium heat, around 190 to 205 °C (375 to 400 °F). Prepare a direct heat zone and an indirect heat zone.
In a small bowl, mix the brown sugar, both paprikas, garlic powder, onion powder, mustard powder, salt, pepper, and cayenne pepper.
Pat the pork fillets dry with paper towels. Remove the silver membrane if necessary.
Lightly brush the fillets with olive oil, then evenly distribute the spice mix on all sides. Press gently to adhere the spices.
Place the fillets on the direct heat zone. Sear for about 1 to 2 minutes per side, flipping regularly to promote caramelization without burning the brown sugar.
Move the fillets to the indirect heat zone and close the lid. Continue cooking for about 12 to 18 minutes, depending on their thickness, until the internal temperature reaches 63 °C (145 °F).
Remove the fillets from the barbecue and let rest for 5 to 10 minutes, lightly covered with aluminum foil.
Slice the fillets into medallions about 1.5 to 2 cm thick and serve.

Notes

Light brown sugar helps form a caramelized crust. Avoid prolonged direct heat to prevent the sugar from burning. Smoked paprika adds a wood-fired flavor, even on a gas barbecue. For a more pronounced caramelization, use up to 45 ml (3 tbsp) of light brown sugar, while closely monitoring the cooking. An internal temperature of 63 °C followed by at least 3 minutes of resting yields a safe and slightly pink pork fillet. Serve with grilled sweet potatoes, zucchini, or BBQ corn. Cooking time depends on the thickness of the fillets and the actual temperature of the barbecue. Use a meat thermometer to avoid drying out the pork.

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

BBQ Caramelized Pork Fillet with Smoked Paprika and Brown Sugar

By Cookenzie

Main course

Time

Total 45 min

Servings

Difficulty

Easy

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

For the pork tenderloin

Prep: 10 min · Cook: 25 min

Ingredients

2 pork fillets
15 ml (1 tbsp) olive oil

For the BBQ spice mix

Ingredients

30 ml (2 tablespoons) of brown sugar
15 ml (1 tablespoon) of smoked paprika
5 ml (1 teaspoon) of sweet paprika
5 ml (1 teaspoon) of garlic powder
5 ml (1 teaspoon) of onion powder
5 ml (1 teaspoon) of mustard powder
5 ml (1 teaspoon) of salt
2.5 ml (1/2 teaspoon) of ground black pepper
1.25 ml (1/4 teaspoon) of cayenne pepper(optional)

Preparation

Steps

Preheat the barbecue to medium heat, around 190 to 205 °C (375 to 400 °F). Prepare a direct heat zone and an indirect heat zone.
In a small bowl, mix the brown sugar, both paprikas, garlic powder, onion powder, mustard powder, salt, pepper, and cayenne pepper.
Pat the pork fillets dry with paper towels. Remove the silver membrane if necessary.
Lightly brush the fillets with olive oil, then evenly distribute the spice mix on all sides. Press gently to adhere the spices.
Place the fillets on the direct heat zone. Sear for about 1 to 2 minutes per side, flipping regularly to promote caramelization without burning the brown sugar.
Move the fillets to the indirect heat zone and close the lid. Continue cooking for about 12 to 18 minutes, depending on their thickness, until the internal temperature reaches 63 °C (145 °F).
Remove the fillets from the barbecue and let rest for 5 to 10 minutes, lightly covered with aluminum foil.
Slice the fillets into medallions about 1.5 to 2 cm thick and serve.

Ingredients

Instructions

BBQ Caramelized Pork Fillet with Smoked Paprika and Brown Sugar

Allergens or preferences detected

Nutrition / serving

5

0.3 g

1 g

0.2 g

For the pork tenderloin

Ingredients

For the BBQ spice mix

Ingredients

Preparation

Steps

Notes

BBQ Caramelized Pork Fillet with Smoked Paprika and Brown Sugar

Allergens or preferences detected

Nutrition / serving

5

0.3 g

1 g

0.2 g

For the pork tenderloin

Ingredients

For the BBQ spice mix

Ingredients

Preparation

Steps

Notes