As far as grilling for a large group of people, this recipe is about as easy as it gets. Short prep time, dummy proof grilling, and it tastes great every time. Below are the ingredients for a rub that can be made in large batches and used for chicken as well. You can apply the rub at home and then transport the tenderloins to your tailgating spot in a cooler. A 2.5 pound package usually contains two cuts of tenderloin that are perfect for this recipe.
Grilled Pork Tenderloin
Paul Prudhommes Rub Ingredients:
1 Tbs. salt
2 tsp. sweet (or smoked) paprika
1 tsp.white pepper
1 tsp. onion powder
1 tsp. garlic powder
1tsp. cayenne pepper
1 tsp. basil leaves
1/2 tsp. black pepper
1/2 tsp. thyme
Directions
Pour a little olive oil on the tenderloin and then sprinkle the rub over both sides. How much you sprinkle depends on how well the crowd can handle spice. Preheat a grill to around 450-500 degrees. We will be using the 7-6-5 method on a gas grill. You can find charcoal instructions here. Place the tenderloins on the grill and close lid. After seven minutes, flip the tenderloin and close the lid. After six minutes, while keeping the lid closed, cut off the heat to the grill. After five minutes, remove the tenderloins from the grill and let sit for five minutes. Remember to bring a large sharp knife tailgating so you can carve the meat across the grain into medallions.
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