hard to screw up a pork loin

Hashmaker

Finally did a maple cinnamon glazed pork tenderloin. Coated it with olive oil, rubbed it down with my rub, grilled direct at 375-400. It was enjoyed by all.

Skiddymarker

Looks really good, maple cinnamon - can almost smell it. 

Thanks for the pics. A friend showed me how to tie the thin end of the loin back over on itself making it all about the same size (or just trim it right off and use it for something else). Avoids overcooking that thin end and makes for easy slicing when you serve it.