Dry Rub Pork Tenderloin Recipe
Dry Rub Pork Tenderloin Recipe Preparation: boil
Dry Rub Pork Tenderloin Recipe Serves: 4
Ingredients for Dry Rub Pork Tenderloin Recipe
1 tb Granulated garlic
1 tb Granulated onion
1 tb Celery seed
1 tb Lemon pepper seasoning
1/2 tb Paprika
1-1/2 lb Pork tenderloin, well-trimmed
1/4 c Margarine, melted
2 Cloves garlic, minced
2 tb Worcestershire sauce
1 ts Dry mustard
2 tb Fresh chives, chopped fine
1/4 c Chicken broth
Dry Rub Pork Tenderloin Preparation
Mix first five ingredients thoroughly; sprinkle all-over pork tenderloin and pat down to adhere.
Combine rest of ingredients. Grill the pork 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 155F. (Pork will continue to cook internally to about 160F 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 the top of the pork just before serving.
NOTES : Dry rub and basting sauce may also be used with pork chops, chicken or beef.
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Mick Reade
June 15th, 2011 at 3:21 pm
Book marked – will come back within in a few days to evaluate rest posts.