Prep Time
10 minutes
Cook Time
23 minutes
Total Time
33 minutes
Ingredients
-
1 pork tenderloin (from a pkg. of 2), trim fat
-
vegetable oil for grill grates
Dry Rub:
-
10 dried basil leaves, crushed
-
1 tsp. seasoning salt, I like Johnny's
-
1/2 tsp. coarse ground black pepper
-
1/2 tsp. garlic powder
-
1/2 tsp. Creole Seasoning
Wet Mop Sauce:
-
1/4 cup whole grain mustard, I like Maille Old-Style Whole Grain Dijon Mustard
-
2 Tbl. peach preserves
-
1 tsp. pureed chipotles in adobo sauce
Instructions
In small bowl, mix dry rub ingredients and evenly sprinkle onto tenderloin that has been placed on a large sheet of plastic wrap coating all sides well. Wrap tightly with plastic wrap, marinate 8 hours to overnight for best flavor.The next day, add mop sauce ingredients to small bowl and warm in microwave. Stir until all is mixed well. (*Warming helps melt the preserves.)Heat grill to high heat with lid closed to get grates hot. When well heated, turn down heat to medium, oil grates, and place tenderloin onto grill at an angle.Close grill and cook for 18 minutes, turning every 5 minutes. (*Try to keep grill temp at about 375 degrees inside.)When time is up, start basting with the mustard mop sauce, turning and basting often, for about 5-7 minutes.Remove to a plate to rest before slicing.*Pork tenderloins are done when still a little pink in very center. Do not overcook or they will be very dry.
