Rubbed, Glazed & Grilled Pork Tenderloin
photo by Marie Nixon
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 pork tenderloin, trimmed of excess fat
-
Spice Rub
- 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
-
Glaze
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 5 tablespoons honey
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
amesandfires
Mesa, AZ
I am an overtime homemaker with 2 kids ages 5 & 3. I'm also a volunteer advisor for a youth group of 12 year old girls. For fun my husband and I discover new recipes, new restaurants, and the occasional good clean film, which are rare these days. My all-time favorite cookbook is Desperation Dinners-Homecooked food for frantic families in 20 minutes or less. Pretty much describes my life. I am passionate about chocolate, morality, and learning. Sex in advertising really makes my blood boil. For a month off I would tour Europe and eat and eat.