Pork Tenderloin is amazing, seldom can you cook something that tastes this great that has attendant health benefits. This cut of pork is lean and has a multitude of vitamins – B! (thiamin), B2 (riboflavin), B3 (niacin), and B6. It also contains an abundance of important minerals -phosphorus, magnesium, iron, and zinc.
- Get out a pork tenderloin or two. These usually get packaged in pairs, so if you plan to use only one of them at a time, freeze them separately when you buy them since you will find it almost impossible to split the pair after they’re frozen.
- Rub generously with Green Mountain Pork Rub and let stand for 4-24 hours.
- Set your grill at about 320°. When the grill reaches temperature, put the tenderloin in and baste both sides with a sweet marinade such as Yoshida’s or perhaps a Teriyaki Sauce.
- Cook for about 1 – 1 1/4 hours, turning frequently, until the internal temperature is at least 165°. A slightly pink middle is okay as long as it reaches 165°. You should not overcook this as it will tend to dry out due to its leanness.