Classic barbecue rub for pork tenderloin
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A versatile way to add a bright layer of flavor to grilled pork. You could also use it on flank steak. It’s so simple to mix together plan to double it to keep it on hand. Great for last-minute cooking or let it sit in the fridge longer to pack more of a punch. 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. To round out the meal with plenty of veggies, pair the pork with grilled corn on the cob and a simple salad of mixed greens tossed with a lime vinaigrette.
Ingredients
Fresh lime juice
2 tsp
Uncooked lean pork tenderloin
1.25 pound(s)
Chili powder
1.5 tsp
Packed light brown sugar
1 tsp
Paprika
1 tsp
Ground cumin
0.5 tsp
Dry mustard
0.5 tsp
Ground cinnamon
0.5 tsp
Table salt
0.5 tsp
Cayenne pepper
0.125 tsp
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 at least 145ºF, 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 at least 145ºF, 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 at least 145ºF, about 14 minutes.
6
Transfer the tenderloin to a cutting board; let stand 5 minutes before slicing into 1/2-inch thick rounds. Serve drizzled with fresh lime juice. Yields about 4 ounces per serving.
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