Tender, juicy pork tenderloin that has been marinated in savory, slightly sweet with a kick of heat Memphis style rub.
Serves: 6 servings
Ingredients
1½lbs. pork tenderloin
Memphis Rub:
¼ cup paprika
2 tbsp. garlic powder
2 tbsp. chili powder
1 dash cayenne pepper (add more to make spicy)
1½ tbsp. salt
1½ tbsp. black pepper
1 tbsp. onion powder
1 tbsp. celery seeds
2 tbsp.brown sugar
½ tbsp. dried oregano
½ tbsp. dried thyme
½ tsp. cumin
1 tsp. dry mustard
1 tsp. ground allspice
Instructions
In a bowl, add all of the Memphis Rub ingredients. Use about a quarter of the mixture and rub it all over your pork and refrigerate for up to two days. I did it for four hours.
Preheat grill to medium low heat. Add pork to grill and cook for 7 minutes, rotate to the side and cook for 6 minutes, rotate and cook for 5 minutes. Make sure temperature registers to 160 degrees. Take pork off grill and let it rest for 10 minutes before cutting.
Serve with a side of your favorite barbecue sauce if desired.
Notes
I didn't add the calories to the rub, because there are barely any.