Grilled Pork Tenderloin with Three Pepper Spackle

Ingredients

Pork tenderloin(s) – approx 1 ¼ lb each (get a couple because this is really good)

Three pepper spackle – enough for one tenderloin

• 1 tsp paprika

• 1 tsp thyme – dried

• ½ tsp dried oregano

• ½ tsp dried rosemary –crushed

• ¼ tsp salt

• ¼ tsp ground white pepper

• ¼ tsp black pepper

• 1/8 tsp (a pinch or so) ground red pepper or cayenne

• 1 Tbsp olive oil

• 1 garlic clove - crushed

Instructions

• Mix all ingredients together, rub on tenderloin(s), wrap in plastic wrap and let sit for 30 minutes or so at room temperature.

• Grill.

Tips & Notes

• Most rubs are dry. The spackle used here is a wet rub.

• For fool-proof cooking of these or any other pork tenderloins use the 7-6-5 method. Get a gas or charcoal grill hot (400 degrees F), and oil the grates with some grapeseed oil to prevent sticking. Place room temp tenderloin(s) on hot grill and close the cover. Turn tenderloins after seven minutes. After six more minutes, turn the heat to low (gas) or move meat to a spot on a charcoal grill that is not directly above the coals, and shut the grill cover. Leave the tenderloin in the closed grill for five minutes. Internal temp should be about 145 degrees at this point. Remove from grill, cover loosely with foil and let rest for 2-3 minutes. With this method it will be done perfectly every time. Slice about 5/8” thick and serve. This is great as is or with a little cherry or cranberry sauce on the side.

• This is great on a gas or charcoal grill, takes very little time and is drop dead simple to make.

• For best results, brine tenderloin(s) for 45-60 minutes (simple brine is 1 quart water, ¼ cup kosher salt, 1/8 cup sugar), rinse, pat dry and apply spackle, then grill.

• No recipe on my entire web site will make you look like a culinary genius faster than this one. It looks and tastes great.

Pete Anderson spends most of his time assisting cattle feeders in his work for Midwest PMS. When he gets a little free time, he likes to cook beef or the occasional lesser species for friends and family. Pete and his wife, Denise, live in Loveland, Colorado. They have three carnivorous kids that are all grown. For more recipes and some fun, check out petesmeats.com.