Tenderloin - Cajun Spiced

By á-47

Ingredients

• RUB
• 2 tea. finely chopped fresh thyme
• 1 1/2 tea. salt
• 1 tea. granulated garlic
• 1 tea. granulated onion
• 1 tea. paprika
• 1 t3a. brown sugar
• 3/4 tea. freshly ground black pepper
• 1/4 tea. cayenne
• 2 pork tenderloins, about 1 lb. each
• 2 Tbsp., Creole or Dijon mustard
• vegetable oil

Preparation

Step 1

In a small bowl mix the rub ingredients.

Coat the pork all over with the mustard. Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil. Let the pork sit at room temperature for 20-30 minutes before grilling.

Prepare a two zone fire for medium heat.

Brush the cooking grate clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150 degrees (15-20 minutes), turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3-5 minutes before slicing on the bias.