Dry Rub Grilled Pork Tenderloin Food

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB

Steps:

• Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
• Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

GRILLED PORK TENDERLOIN WITH ITALIAN RUB

Steps:

• Preheat grill for indirect cooking.
• Finely chop together rosemary and other spices.
• Rub into surface of pork tenderloins.
• Place tenderloins on grill over medium indirect heat.
• Grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees.
• Let the tenderloins rest for about 5 minutes; slice and serve!

GRILLED PORK TENDERLOIN WITH TEXAS RUB

Steps:

• Combine all ingredients except tenderloins.
• Rub the tenderloins with the seasoning mix and coat evenly.
• Refrigerate at least 30 minutes or up to 3 hours for stronger flavor.
• Preheat a gas or charcoal grill to medium heat or use indirect heat method.
• Grill for 30 to 35 minutes or until pork registers 160 degrees with meat thermometer, turning occasionally.
• Remove from grill and cover with aluminum foil.
• Let stand 5 minutes before cutting into thin slices.

DRY RUB GRILLED PORK TENDERLOIN

Steps:

• 1. In Ziploc bag combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.
• 2. In small bowl combine honey, barbecue sauce and Dijon mustard.
• 3. Preheat the grill to 425-450 degrees; lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook for an additional 4-5 minutes. Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2-3 minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees. Remove the meat from the grill, plate and cover loosely with an aluminum foil tent. Let rest for 10-15 minutes before slicing.

EASY GRILLED PORK TENDERLOIN W/DRY RUB & MOP SAUCE

Steps:

• 1. In small bowl, mix dry rub ingredients and set aside. Cut off any excess fat from the pork and remove any sinew (the tough fibrous tissue). Cover the pork tenderloins on all sides with dry rub and refrigerate overnight or for at least 8 hours. (*I coated them each on 2 separate sheets of plastic wrap and wrapped them tightly, placed them in a 9x11 baking dish and marinated them overnight.) In small bowl, mix mop sauce ingredients. Heat in microwave until hot to melt honey. Stir well, set outside by grill. Pre heat gas grill 5 minutes before cooking. Place pork tenderloins on hot grill (medium-high) with tongs. Close lid and grill the pork for 5 minutes, turn over and grill 5 minutes longer. Turn again and heavily baste with mop sauce, close lid and grill 5 minutes. Turn over, baste again and close lid for 5 more minutes. (*Total cooking time is 20 minutes.) Remove to a baking dish, cover, and let rest 5 minutes. Remove to cutting board and slice to serve.
• 2. *Leftover rub and mop sauce is also good on chicken, wings, and fish!