Rubbed, Glazed & Grilled Pork Tenderloin

Submitted by amesandfires

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 2 pork tenderloin, trimmed of excess fat

• Spice Rub

• 29.58 ml fresh parsley, minced
• 29.58 ml fresh oregano or 9.85 ml dried oregano
• 7.39 ml fresh rosemary or 2.46 ml dried rosemary, crumbled
• 7.39 ml fresh thyme, minced or 2.46 ml dried thyme, crumbled
• 14.79 ml garlic, minced
• 14.79 ml instant beef bouillon, base (optional)
• 7.39 ml salt
• 7.39 ml fresh ground black pepper
• 1.23-2.46 ml cayenne pepper

• Glaze

• 29.58 ml Dijon mustard
• 29.58 ml brown sugar
• 73.94 ml honey

directions

1. Combine rub ingredients in small bowl. Set aside.
2. Rinse tenderloins under cold water and pat dry with paper towels. Rub with spice mixture and let stand at room temperature for 30 minutes.
3. Meanwhile combine glaze ingredients in small saucepan and simmer over low heat until sugar dissolves, about 5 minutes. Brush glaze over tenderloins.
4. 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
5. Transfer to cutting surface. Cover loosely with foil. Let stand 5 minutes. Cut crosswise into slices and serve with reheated glaze.

Reviews

[Marie Nixon]

We all enjoyed the flavor of this pork tenderloin. I followed the instructions using fresh parsley but dried oregano, rosemary and thyme.