Grilled Tenderloin Barbecue

Ginni · 01-17-2002, 06:54 PM

2 pounds pork tenderloin
4 tablespoons paprika
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon ground oregano
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons cayenne
6-8 hamburger buns
barbecue sauce

Mix together dry ingredients and rub into tenderloin. Let sit for 4 hours. Preheat grill. When grill is hot place tenderloin on grill and cook indirectly for about 35 minutes, turning occasionally, careful not to dislodge too much of the rub. When done transfer to a cutting board and cut into thin slices. Serve on buns with warmed sauce. Optionally top with coleslaw.

Preacher · 01-20-2002, 01:56 PM

Ginni, you wouldn't happen to have an "archive" online somewhere now ? Or are you writing a book about this ?

Ginni · 01-20-2002, 02:00 PM

Nope I don't but I have posted several receipes in the diet and nutrition section here just do a search and you'll find em...

Nope not writing a book...

With all that I have I probably could though..

Dero · 01-20-2002, 02:09 PM

My book is getting bigger and so is my tummy...
Yummy recipes!

Preacher · 01-20-2002, 02:18 PM

I kinda noticed that a lot of them are dedicated to Dero ..

Well .. if you've got a gourmet chef and a gourmet lover on the same forum, all can profit from it ..

I'll be scanning the forums for more "fishy" recipes ..

Thanks!

01-17-2002, 06:54 PM	#1
Ginni Registered User Join Date: Mar 2001 Location: Bluegrass State Posts: 380	Grilled Tenderloin Barbecue 2 pounds pork tenderloin 4 tablespoons paprika 3 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons salt 2 tablespoons brown sugar 2 cloves garlic, minced 1 tablespoon ground oregano 1 tablespoon black pepper 1 tablespoon sugar 2 teaspoons cayenne 6-8 hamburger buns barbecue sauce Mix together dry ingredients and rub into tenderloin. Let sit for 4 hours. Preheat grill. When grill is hot place tenderloin on grill and cook indirectly for about 35 minutes, turning occasionally, careful not to dislodge too much of the rub. When done transfer to a cutting board and cut into thin slices. Serve on buns with warmed sauce. Optionally top with coleslaw.

01-20-2002, 01:56 PM	#2
Preacher Strongest of all Hobbits Elite Member Join Date: Jan 2001 Location: Belgium - Western Europe Posts: 413 Photos: 2	Ginni, you wouldn't happen to have an "archive" online somewhere now ? Or are you writing a book about this ?
	"When the going gets though, the Tough get Duct-tape!"

01-20-2002, 02:09 PM	#4
Dero Registered User Join Date: Dec 2001 Posts: 10,779 Photos: 6	My book is getting bigger and so is my tummy... Yummy recipes!
	Senior citizen at work, don't bugg me.

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01-20-2002, 02:00 PM	#3
Ginni Registered User Join Date: Mar 2001 Location: Bluegrass State Posts: 380	Nope I don't but I have posted several receipes in the diet and nutrition section here just do a search and you'll find em... Nope not writing a book... With all that I have I probably could though..

01-20-2002, 02:18 PM	#5
Preacher Strongest of all Hobbits Elite Member Join Date: Jan 2001 Location: Belgium - Western Europe Posts: 413 Photos: 2	I kinda noticed that a lot of them are dedicated to Dero .. Well .. if you've got a gourmet chef and a gourmet lover on the same forum, all can profit from it .. I'll be scanning the forums for more "fishy" recipes .. Thanks!