Grilled Pork Tenderloin adapted from Food Network Magazine 2012

 

First time I made this, I only made one tenderloin.  Big mistake because my son and I gobbled it up so fast!

First, you want to combine all of the rub ingredients...1 t salt, 1/2 t black pepper, 1 t brown sugar, 1 t cumin, 1 t ground mustard, 1/2 t onion powder, 1/2 t garlic powder.

Now, take 2 pork tenderloins (do not be foolish like I was and only make one!), 1.5 # total, and place in a ziplock bag.  Rub 2 t olive oil all over it, then the rub.  Put it in the fridge and let sit at least 1-4 hours.

Combine 3/4 c apple cider vinegar, 3 T brown sugar, 2 T ketchup and 1/2 T red pepper flakes. Pour into the bag with the pork and refrigerate another 2 hours.

When you are ready to grill, pull out of the fridge for like 30 minutes.  Grill on low for 20 minutes until it reaches 140-145 degrees.  Let it rest 20 minutes more.

While the pork is on the grill, heat the marinade for a little bit to reduce.  Drizzle over the sliced pork.

Oh so good!