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Dry Rub Pork Tenderloin
1 tb Granulated garlic
1 tb Granulated onion
1 tb Celery seed
1 tb Lemon pepper seasoning
1/2 tb Paprika
1 1/2 lb Pork tenderloin, well-trimmed
1/4 c Margarine, melted
2 Cloves garlic, minced
2 tb Worcestershire sauce
1 ts Dry mustard
2 tb Fresh chives, chopped fine
1/4 c Chicken broth
Mix first five ingredients thoroughly; sprinkle all-over pork tenderloin and pat down to adhere. Combine rest of ingredients. Grill tenderloin about 5 minutes on each side over high heat or until crusty. Lower heat and continue cooking in covered grill, basting occasionally with Worcestershire sauce mixture, for an additional 10-15 minutes or until instant read meat thermometer reads 155 degrees. (Pork will continue to cook internally to about 160 degrees after removal from the grill. By the time it is plated and served, it'll be cooked completely, but still moist, juicy and tender.) If desired, boil extra basting sauce for about 2 minutes (to kill any organisms transferred from the uncooked meat) and ladle overtop pork just before serving.
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