Tender pork is rubbed with a southwest inspired rub then brushed with a tangy sweet sauce and grilled to pork perfection. It's our new, impressive pork favorite from a church cookbook.
- 2 pork tenderloin, trimmed of excess fat
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- 1 1⁄2 teaspoons fresh rosemary or 1⁄2 teaspoon dried rosemary, crumbled
- 1 1⁄2 teaspoons fresh thyme, minced or 1⁄2 teaspoon dried thyme, crumbled
- 1 tablespoon garlic, minced
- 1 tablespoon instant beef bouillon, base (optional)
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons fresh ground black pepper
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 5 tablespoons honey
- Combine rub ingredients in small bowl. Set aside.
- Rinse tenderloins under cold water and pat dry with paper towels. Rub with spice mixture and let stand at room temperature for 30 minutes.
- Meanwhile combine glaze ingredients in small saucepan and simmer over low heat until sugar dissolves, about 5 minutes. Brush glaze over tenderloins.
- Grill on oiled grill turning every 10-15 minutes. Brush with glaze each time meat is turned. Continue cooking until internal temperature reaches 140-145°F
- Transfer to cutting surface. Cover loosely with foil. Let stand 5 minutes. Cut crosswise into slices and serve with reheated glaze.
We all enjoyed the flavor of this pork tenderloin. I followed the instructions using fresh parsley but dried oregano, rosemary and thyme.