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 -phosphorous, magnesium, iron, and zinc.
Let’s Get Started:
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.