Grilling is a great way to infuse smoky flavor into your pork tenderloin.
You will want to insert a meat thermometer according to the manufacturer's
directions so that you can monitor its doneness. The best method
to grill a tenderloin is to build a coal bed on one side of your
grill. Once the coals are coated with white ash, place your tenderloin
away from the coals so it will receive a medium-high heat. Do not
overcook your pork as this will make it dry and tasteless.
- 1 (2-3) pound tenderloin
- 1 tbsp granulated garlic
- 2 tbsp ground black pepper
- 1 tbsp salt
- 1 tbsp mustard powder
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp packed brown sugar
- 2 tbsp ground paprika
- 1/2 tsp dried oregano
In a small nonporous mixing bowl, combine garlic power, ground black
pepper, salt, mustard powder, chili powder, cumin, brown sugar,
paprika and dried oregano. Mix well. Sprinkle tenderloin with mixture
and rub in spices. Let rubbed meat sit at least 1 hour in the refrigerator.
Light grill. Cook tenderloin, turning once half way through cooking.
Remove when the internal temperature reaches 128 degrees F for rare
to 150 degrees F for well done. When the pork is almost done, brush
Blackberry BBQ Sauce over the meat.