INGREDIENTS:
Spice rub:
- 1 tablespoon chili powder
- 1 tablespoon plus 1 teaspoon Dutch-process unsweetened cocoa powder
- 1 tablespoon plus 1 teaspoon packed dark brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cinnamon
For the tenderloins:
- 2 (1 to 1½ pounds) pork tenderloins
- 1-2 tablespoons oil
INSTRUCTIONS:
Spice rub:
- Place all ingredients in a small bowl and mix to combine; set aside.
For the tenderloins:
- Trim pork of any silver skin and pat dry with paper towels.
- Using your hands, rub the tenderloins all over with the oil.
- Sprinkle them with all of the spice mixture, and rub until evenly coated.
- Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
- Heat grill to medium. If the meat has been refrigerated, let it sit at room temperature for at least 30 minutes before grilling.
- Place tenderloin on grill, cover grill and cook, turning every 5 minutes, until the pork is browned all over and an instant-read thermometer inserted into the thickest part registers 145 to 150 degrees, about 20-30 minutes.
- Transfer pork tenderloins to a cutting board and let them rest for 5 to 10 minutes.
- Cut crosswise into ½” thick slices and serve.
Source: Pam's Midwest Kitchen Korner
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