Pork Tenderloin With Jerk Rub
2 each Pork Tenderloins (1 1/2 to 2 pounds)
1 tablespoon garlic powder
1 tablespoon sugar
2 teaspoons salt
2 teaspoons ground thyme
1 teaspoon ground black pepper
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
Combine rub ingredients in a small bowl.
Sprinkle half the rub down the center of a sheet of waxed paper.
Roll tenderloin in rub, pressing to adhere.
Repeat process for second tenderloin.
Wrap pork in plastic wrap and refrigerate 30 to 60 minutes.
Arrange charcoal on one side of grill and heat 30 minutes or heat one side of gas grill 10
minutes with lid closed.
Sear pork directly over heat until browned on all 4 sides, 2 to 3 minutes per side.
Move pork to cool side of grill and close lid.
Cook 15 to 20 minutes, or until the internal temperature in the thickest part reaches 150
degrees F for Medium doneness.
Maintain air temperature in grill chamber between 350 degrees F to 400 degrees F during co
Remove pork from grill and let stand 10 minutes before carving into slices (pork should ha
ve a light pink blush in the center
No Nutritional Information Available