Amount Per Serving:
- 1 pork tenderloin (about 1 ½ - 2 pounds)
- 2 Tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 3/4 tsp coriander
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp ground white pepper
- 2 Tbsp canola oil
In a small bowl, combine paprika, garlic powder, onion powder, coriander, salt, black pepper, cayenne pepper, and white pepper.
Heat a skillet over medium heat, and add the oil.
Add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 minutes.
Transfer to a plate and set aside to cool to room temperature. Rub tenderloin with spice mixture.
Preheat grill with an area for direct high heat and an area for indirect heat.
Grill tenderloin over direct heat until well-browned on all sides, about 2 minutes per side.
Move to indirect heat, cover, and continue cooking until the internal temperature reaches 145° F, about 8 minutes.
Remove from grill and let rest 3-5 minutes before slicing.
203 calories; 11 g fat; 1 g saturated fat; 65 mg cholesterol; 475 mg sodium; 4 g carbohydrate; 1 g fiber; 23 g protein