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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Susan Tuma of Faribault, Minnesota perks up pork tenderloin with an easy rub that's both sweet and spicy. We make this dish all summer long, and I get loads of requests for the recipe because the meat is so moist and flavorful, Susan says. The leftovers make great sandwiches, too. Ingredients:
2 pork tenderloins (1 pound each) |
3 tablespoons brown sugar |
2 teaspoons garlic powder |
2 teaspoons chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
Directions:
1. Place pork in a 13-in. x 9-in. dish. Combine the remaining ingredients; rub over pork. Cover and refrigerate for up to 3 hours.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.
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