Cajun Barbecue Rub for Pork Tenderloin

By smaier

PointsPlus™ Value: 4

For more intense flavor, coat the tenderloin in the rub, seal it in a zip-close plastic bag, and refrigerate for up to 4 hours.

Ingredients

• 2 tsp fresh lemon juice
• 2 tsp paprika
• 1 tsp packed light brown sugar
• 1 tsp celery seed
• 1 tsp Durkee Ground Cumin Seed, or other brand
• 1 tsp ground sage
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper, freshly ground
• 1 1/4 pound(s) lean pork tenderloin, trim all fat from surface
• 2 spray(s) cooking spray

Preparation

Step 1

Rub lime juice over the pork tenderloin.


Mix the remaining ingredients in a small bowl with a fork, then gently pat onto the tenderloin, coating evenly.


To broil, line a broiler pan with aluminum foil and spray with nonstick spray. Preheat the broiler, set the tenderloin on the pan, and broil 5 to 6 inches from the heat, turning once, until an instant-read meat thermometer inserted into the center of the thickest part of the tenderloin registers 160ºF, about 14 minutes.


To grill outdoors, spray the grill rack with nonstick spray then preheat the grill to high or prepare a high-heat coal bed in a charcoal grill. Set the prepared tenderloin directly over the heat and grill, turning once, until an instant-read meat thermometer inserted into center of the thickest part of the tenderloin registers 160ºF, about 12 minutes.


To grill indoors, spray a grill pan with nonstick spray then heat over medium-high heat. Lay the prepared tenderloin in the pan and cook, turning once, until an instant-read meat thermometer inserted into the center of the thickest part of the tenderloin registers 160ºF, about 14 minutes.


Transfer the tenderloin to a cutting board; let stand 5 minutes before slicing into 1/2-inch thick rounds. Yields about 4 ounces per serving.