The last month has been crazy busy and we've been living on quick, easy dinners like cereal and take out. Yesterday Randy asked me to pick up some pork tenderloin and to grill it today after church. This is a recipe I found in a Taste of Home magazine years ago and have used over and over. It's super easy to do on the grill and tastes just as good if you bake it in the oven. I am a fan of fewer dishes so I usually grill it.
The seasoning is pretty tasty on chicken as well so I usually triple the recipe for the rub and put the extra in a shaker and use it on pork chops or chicken breasts. Also, leftover sliced tenderloin, simmered in barbecue sauce and seasoned to taste with reserved seasoning blend, makes great sandwiches. (Although there is rarely anything leftover!)
Grilled Pork Tenderloin
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 pork tenderloins (3/4 to 1 pound each)
Combine the first seven ingredients; sprinkle 4 to 5 teaspoons on all sides of pork (reserve remaining seasoning blend for future use). Prepare grill for indirect heat. Grill pork, covered, over indirect heat for 20-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
Cal 52; Fat 1 g; Cholesterol 24 mg; Sodium 329 mg; Carbohydrate 1 g; Fiber 0 g; Protein 9 g