Friday, May 4, 2012

Chile Rubbed Pork Tenderloin

2 pork tenderloins - about 1 lb each trimmed of fat and silver skin
2 tsp olive oil

1 tbsp packed brown sugar
1 tbsp chili powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper

In a small bowl combine the run ingredients, mashing with a fork to mix thoroughly.  Coat the tenderloins with olive oil and then season evenly with the rub.  Allow the tenderloins to sit at room temperature for 15-30 minutes before grilling.  Prepare the grill for direct cooking over medium heat (350-450 F).  Grill over direct medium heat until the outsides are seared and internal temp reaches 150 degrees.  (Approximately 15-20 minutes).  Remove from the grill and let rest 3 to 5 minutes, and then cut into 1/2 inch slices and serve.

From Weber's Time to Grill cookbook

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