Ready in 45 minutes
Try this Dry Rub Pork Tenderloin recipe, or contribute your own. "Main dishes" and "Meats" are two of the tags cooks chose for Dry Rub Pork Tenderloin.
"I have never had a better pork tenderloin. Thank you for sharing. The recipe improves on the excellent flavor provided by Lysanders pork rub. Celery seed is an overlooked component of many grill recipes."- jskidmor
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Mix first five ingredients thoroughly; sprinkle all-over pork tenderloin and pat down to adhere. Combine rest of ingredients. Grill tenderloin about 5 minutes on each side over high heat or until crusty. Lower heat and continue cooking in covered grill, basting occasionally with Worcestershire sauce mixture, for an additional 10-15 minutes or until instant read meat thermometer reads 155 degrees. (Pork will continue to cook internally to about 160 degrees after removal from the grill. By the time it is plated and served, it'll be cooked completely, but still moist, juicy and tender.) If desired, boil extra basting sauce for about 2 minutes (to kill any organisms transferred from the uncooked meat) and ladle over top pork just before serving.
NOTES : Dry rub and basting sauce may also be used with pork chops, chicken or beef. Recipe by: Anne Kornow Posted to MC-Recipe Digest V1 #565 by AKCooker@aol.com on Apr 13, 1997
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jskidmor 4 years agoI have never had a better pork tenderloin. Thank you for sharing. The recipe improves on the excellent flavor provided by Lysanders pork rub. Celery seed is an overlooked component of many grill recipes.