Easy Grilled Pork Tenderloin Wdry Rub Mop Sauce Recipes

Steps:

• 1. In Ziploc bag combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.
• 2. In small bowl combine honey, barbecue sauce and Dijon mustard.
• 3. Preheat the grill to 425-450 degrees; lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook for an additional 4-5 minutes. Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2-3 minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees. Remove the meat from the grill, plate and cover loosely with an aluminum foil tent. Let rest for 10-15 minutes before slicing.

Steps:

• 1. In small bowl, mix dry rub ingredients and set aside. Cut off any excess fat from the pork and remove any sinew (the tough fibrous tissue). Cover the pork tenderloins on all sides with dry rub and refrigerate overnight or for at least 8 hours. (*I coated them each on 2 separate sheets of plastic wrap and wrapped them tightly, placed them in a 9x11 baking dish and marinated them overnight.) In small bowl, mix mop sauce ingredients. Heat in microwave until hot to melt honey. Stir well, set outside by grill. Pre heat gas grill 5 minutes before cooking. Place pork tenderloins on hot grill (medium-high) with tongs. Close lid and grill the pork for 5 minutes, turn over and grill 5 minutes longer. Turn again and heavily baste with mop sauce, close lid and grill 5 minutes. Turn over, baste again and close lid for 5 more minutes. (*Total cooking time is 20 minutes.) Remove to a baking dish, cover, and let rest 5 minutes. Remove to cutting board and slice to serve.
• 2. *Leftover rub and mop sauce is also good on chicken, wings, and fish!

Steps:

• Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
• Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.

Steps:

• In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Spray the grill rack with nonstick spray; prepare the grill for indirect heating.
• To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne,and pepper in bowl.
• Rub half of the mixture all over the pork and let stand 15 minutes.
• Meanwhile, to prepare the Mop Sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.
• Rub the pork with the remaining spice rub.
• Place over the indirect heat section of the grill.
• Grill 15 minutes.
• Turn the pork and grill until an instant-read thermometer inserted into the center of the meat registers 160 degrees F, 12-15 minutes longer.
• Remove from the grill, cover loosely with foil, and let stand 10 minutes before slicing,.
• Server with the Mop Sauce.