2

Cajun Barbecue Rub for Pork Tenderloin

Total Time
22 min
Prep
8 min
Cook
14 min
Serves
4
Difficulty
Easy
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

fresh lemon juice

2 tsp

paprika

2 tsp

packed light brown sugar

1 tsp

celery seed

1 tsp

ground cumin

1 tsp

ground sage

1 tsp

garlic powder

¼ tsp

cayenne pepper

¼ tsp

black pepper

¼ tsp, freshly ground

uncooked lean pork tenderloin

1¼ pound(s), trim all fat from surface

cooking spray

2 spray(s)

Instructions

  1. Rub lime juice over the pork tenderloin.
  2. Mix the remaining ingredients in a small bowl with a fork, then gently pat onto the tenderloin, coating evenly.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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