Sunday, June 22, 2014

Spice Rubbed Grilled Pork Tenderloin

With grilling season is in full swing I am always trying to think of things to grill besides the usual burgers and dogs.

I love a grilled pork chop so I decided to give a pork tenderloin a try. I rubbed it with a great spice mixture and let it sit in the fridge overnight. Then grilled it to perfection, the rub gave the pork a great crispy crust and a ton of flavor.

What you need,

2 1lb. pork tenderloins, trimmed of fat and silver skin
2 tbsp. granulated sugar
2 tbsp. brown sugar
2 tbsp. paprika (I used sweet but you could use hot or smoked)
2 tbsp. garlic powder
2 tbsp. kosher salt
½ tsp. chili powder
½ tsp. dried oregano
¼ tsp. cayenne pepper
¼ tsp. ground cumin
¼ tsp. fresh ground black pepper

In a small bowl stir together all the spices until well combined. Liberally sprinkle the rub all over the tenderloins and rub it in well. If you have any leftover rub, store it in a small airtight container.

Place the rubbed tenderloins into a large zip top bag and place them in the fridge for at least 8 hours or overnight.

Heat your barbeque to medium high heat (approx.425 degrees).
Place the tenderloins on the grill and cook covered on the first side for 7 minutes, then flip and cook for another 6 minutes. Reduce the heat to medium and cook another 5 minutes. The internal temperature of the pork should be 160 degrees, so you may need to adjust your cooking time depending on the thickness of your tenderloin and the temperature of your grill.

Rest the pork for 5 minutes before slicing.

This pork tenderloin turned out great. The spices were perfect, the tenderloin stayed tender and juicy.  The left overs were fantastic too; I have a great recipe coming later this week for you. It will make you want to grill a pork tenderloin just for the left overs.



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