Pork Tenderloin - Cajun-Spiced Pork Tenderloin

By á-47

This makes a lot of rub. Better for 2 tenderloins. Too much for 1 tenderloin.

Ingredients

• RUB
• 1 tea. sugar
• 1 tea. garlic powder
• 3/4 tea. salt
• 1/4 tea. cloves
• 1/2 tea. cumin
• 1/4 tea. oregano
• 1/4 tea. nutmeg
• 1/4 tea. cinnamon
• 1/4 tea. red pepper flakes
• 2 pork tenderloins, about 1 lb. each, trimmed of silverskin

Preparation

Step 1

In a small bowl mix the rub ingredients.

Season evenly with the rub, pressing the spices into the meat. 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. Place over indirect heat to continue cooking until 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 pork from the grill and let rest for 3-5 minutes before slicing on the bias.