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Grilled Spiced Pork Tenderloin




Pork tenderloins are lower in fat than a skinless chicken breast, and are flavorful, and juicy. If applied too heavily this spice rub can cover the meat’s flavor, but in moderation it adds just a bit of spice to supplement the meat’s flavor.


1 pork tenderloin

Olive oil for brushing

Salt to taste


Prepare the spice rub (recipe follows). Prepare the grill for hot indirect cooking. Trim fat and membranes if necessary. Brush the meat with oil, season with the spice rub and salt.





Grill the meat, lid closed, directly over the fire for 4 minutes on each of its four sides. Depending on the size of the tenderloin it may not be done enough for your taste. A meat thermometer is a handy device. If continued cooking is required move the meat to indirect and continue until done.





Spice Rub


1 teaspoon chili powder

1 teaspoon mustard powder

1/2 teaspoon powdered cumin

1/4 to 1/2 teaspoon cayenne

Stir the mixture until thoroughly mixed.





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