Grilled Pork Loin

This is the last in this week’s series of an entire meal by Chef John Lynch.

1 pound pork tenderloin(s)

½ Cup Cripple Creek Barbeque Dry Rub or another rub of your choice

Pat dry the tenderloin and rub with Dry Rub and allow to sit for 30 min

Pre-heat the grill to a medium high heat. Place tenderloin(s) on hot grill. Sear 2 minutes, then turn 1/4 (quarter) turn. Repeat every 2 minutes until all sides are browned.

Once all sides are seared, turn heat to low, close grill lid or cover with foil and cook until meat thermometer reads 145° F in the thickest part of the tenderloin.

Let tenderloin rest for about about 15 minutes before slicing.

Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.

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Published in: on June 18, 2010 at 12:00 AM  Leave a Comment  
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