Rub For Pork Tenderloin
Serving Size : 1
Ingredients for prepare Rub For Pork Tenderloin
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | brown sugar |
| 1/8 | cup | salt - (to 1/4 cup) |
| 1/8 | cup | black pepper |
| 1/8 | cup | cherry pepper* |
| 1 | ounce | chile powder |
| 1 | ounce | sage or poultry seasoning |
| 1 | teaspoon | cinnamon - (secret ingredient) |
recipe Rub For Pork Tenderloin
* cherry peppers are small chile
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peppers. Rub the tenderloin and let it sit for a few hours.
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Smoke with a mild wood for 1-2 hours. Don't let the tenderloin get
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over 165F internal temperature or it'll start drying out like a field of hay in a Texas drought. Tenderloins
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are great to smoke in a short time and this rub is mighty tasty. Last Labor Day I
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asked about a rub for pork loin. Bill Martin sent my this awesome rub that creates a sweet,
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caramel tasting tenderloin. Since I had to make up a new batch, I thought I'd
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share it, with Bill's permission of course. And since Bill didn't tell me
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about his brisket session on Saturday, I've included the secret ingredient. Posted to the
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BBQ List on July 22, 1998 by Dave Clark
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