2 lbs pork tenderloin
1 tablespoon Splenda Brown Sugar Blend
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon salt
Combine Splenda and the seasonings in a small bowl. Rub tenderloin completely with the mixture. Refrigerate for 30 minutes to an hour for stronger flavor.
Lightly grease grill rack. Preheat grill to medium heat or use indirect heat method. Grill 30 to 35 minutes or until a meat thermometer reads 160 degrees. Turn occasionally during cooking time.
Remove from grill and cover with aluminum foil. Let stand 5 minutes before cutting.
Yield: 6 servings
Note: This rub is also good for baby back ribs.
2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon salt
Combine Splenda and the seasonings in a small bowl. Rub tenderloin completely with the mixture. Refrigerate for 30 minutes to an hour for stronger flavor.
Lightly grease grill rack. Preheat grill to medium heat or use indirect heat method. Grill 30 to 35 minutes or until a meat thermometer reads 160 degrees. Turn occasionally during cooking time.
Remove from grill and cover with aluminum foil. Let stand 5 minutes before cutting.
Yield: 6 servings
Note: This rub is also good for baby back ribs.
File Photo
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.