Dry rub pork tenderloin

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Granulated garlic
1 tablespoon Granulated onion
1 tablespoon Celery seed
1 tablespoon Lemon pepper seasoning
½ tablespoon Paprika
1½ pounds Pork tenderloin, well-trimmed
¼ cup Margarine, melted
2 Cloves garlic, minced
2 tablespoons Worcestershire sauce
1 teaspoon Dry mustard
2 tablespoons Fresh chives, chopped fine
¼ cup Chicken broth

Directions

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 overtop 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@... on Apr 13, 1997

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