Dry Rub Pork Tenderloin

  • 1 Tbsp granulated garlic
  • 1 Tbsp granulated onion
  • 1 Tbsp celery seed
  • 1 Tbsp lemon pepper seasoning
  • 1/2 Tbsp Paprika
  • 1 1/2 lbs pork tenderloin, well-trimmed
  • 1/4 cup margarine, melted
  • 2 Cloves garlic, minced
  • 2 Tbsp worcestershire sauce
  • 1 tsp dry mustard
  • 2 Tbsp fresh chives, chopped fine
  • 1/4 cup chicken broth
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Mix first five ingredients thoroughly; sprinkle all-over pork tenderloin and pat down to adhere. Combine rest of ingredients. Grill tenderloin (about 5 minutes on each side over high heat or until crusty. Lower heat and continue cooking in covered grill, basting occasionally with Worcestershire sauce mixture, for an additional 10-15 minutes or until instant read meat thermometer reads 155 degrees. (Pork will continue to cook internally to (about 160° F after removal from the grill. By the time it is plated and served, it'll be cooked completely, but still moist, juicy and tender.) If desired, boil extra basting sauce for about 2 minutes (to kill any organisms transferred from the uncooked meat) and ladle overtop pork just before serving.

NOTES: Dry rub and basting sauce may also be used with pork chops, chicken or beef.

Source: Anne Kornow
Submitted by: Recipe Group Member
Date: Apr 13, 1997
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