pork tenderloin success--thanks everyone

TRex

Thank you to everyone who contributed to my pork tenderloin question. I cooked two last night for my wife and 5 guests, and man did they devour those things as if they hadn't eaten in two weeks.[p]I used a paste/rub on the tenderloins, and grilled them direct for about 15 minutes/side to 145 degrees internal. They were perfectly done--EXTREMELY juicy. The rub consisted of the following ingredients, in relatively similar proportions, except for the brown sugar which I tripled:[p]kosher salt
black pepper
cayenne pepper
cumin
onion powder
garlic powder
turbinado sugar
brown sugar
cinnamon
allspice
olive oil
maple syrup[p]Yum, yum. I'll probably go a little lighter on the cumin next time--that was really my only criticism.[p]Will do these more often.[p]TRex

Pig Sooie

TRex,[p]I was watching this thread the other day and wandering how it turned out for you. What temp did you use? I plan on trying this sometime this week.[p]Thanks in advance.

TRex

Pig Sooie,[p]I cooked them between 325 and 350, although one time I walked away and the temperature shot up to 400, during which time some flames gave my sugar-based paste/rub a nice char on one side. Well, too nice--the tenderloins kind of stuck to the grill grate. So, if you do use a sugary rub and you're cooking direct, I recommend maintaining no higher than 350 dome--you don't want any flames. The other side that didn't get exposed to flames turned out perfectly.[p]These were very easy and delicious. Good luck![p]TRex

Mac in NC

TRex, Did you use any smoke wood? Think I'll try these tomorrow. Mac

TRex

Mac in NC,[p]I didn't use any wood this time, but will probably throw in some apple chunks next time. These are fun to do and really easy. Remember to tie the thin section back onto the thick section for more even cooking.[p]Good luck![p]TRex