Ingredients
-
1 pork tenderloin (about 1 pound)
-
1½ Tbsp Rub Some Burger
-
Vegetable oil
Directions
- Preheat a gas or charcoal grill on medium-high heat (350°F) for 15 minutes.
- Sprinkle the tenderloin with Rub Some Burger.
- Oil a clean kitchen towel and use tongs to coat the hot grill grate with oil. Use tongs to place the tenderloin on the hot grill grate.
- Cook the tenderloin, uncovered, 20 minutes or until an instant-read thermometer inserted into the thickest part of the tenderloin reaches 140°F (internal temperature will rise 5° to 10°F upon standing). Turn the tenderloin ¼ turn every 5 minutes to create a nice caramelized crust on all sides.
- Transfer the tenderloin to a cutting board; loosely cover with aluminum foil and let stand 10 minutes to allow juices to redistribute before slicing.
Recipe Note
If time allows, let the tenderloin stand 15 minutes or refrigerate up to 2 hours after sprinkling with Rub Some Burger.
Let the tenderloin stand at room temperature for 1 hour to take the chill off before grilling for more even cooking.
Roasted garlic adds a nice buttery accompaniment to the pork tenderloin and is easy to make. Slice about ¼ inch off the top of a whole head of garlic exposing the tips of each clove. Place the garlic cut side up on an 12-inch square piece of aluminum foil. Drizzle the exposed cloves with 1 tablespoon olive oil and sprinkle with ½ teaspoon Rub Some Burger. Loosely wrap the foil around the garlic and tightly seal the edges. Place on the hot grill grate (low heat/250°F) and cook, covered, for 1 hour. Carefully open the foil packet and let cook for 10 minutes. Gently squeeze the head of garlic to remove the caramelized garlic cloves.
To cook the pork tenderloin on the stovetop/in the oven, heat an oven-safe skillet or roasting pan over medium-high heat. Add 1 tablespoon vegetable oil and seasoned tenderloin to the skillet and cook 5 minutes, turning to brown all sides. Transfer the skillet to a 400°F oven and roast 15 minutes or until an instant-read thermometer inserted into the tenderloin reaches 140°F. Transfer the tenderloin to a cutting board; loosely cover with aluminum foil and let stand 10 minutes.
