Herb Rubbed BBQ Pork Tenderoin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 242.5
- Total Fat: 9.9 g
- Cholesterol: 89.6 mg
- Sodium: 356.0 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 4.4 g
- Protein: 34.0 g
View full nutritional breakdown of Herb Rubbed BBQ Pork Tenderoin calories by ingredient
Introduction
This is the best rub I have ever found. It is great for the fanciest dinners. I have server this for Christmas and Easter. The spices make a delicious crust when you BBQ it on a rotisserie. It can be baked or grilled. I often Make up large batches of this rub and store it in an air tight container This is the best rub I have ever found. It is great for the fanciest dinners. I have server this for Christmas and Easter. The spices make a delicious crust when you BBQ it on a rotisserie. It can be baked or grilled. I often Make up large batches of this rub and store it in an air tight containerNumber of Servings: 4
Ingredients
-
2 tbsp Course Ground Fennel seed
2 tbsp rubbed (ground) Sage
1 tsp Pepper
1/2 tsp course ground Sea Salt
1 lb Pork Tenderloin
Directions
Mix fennel, sage, pepper, and salt in a bowl.
Pat the meat dry and rub the spices on meat coating evenly.
Cook using your preferred method until internal temp is between 155 and 165 usually about 25 minutes per pound. Remove from heat and allow to rest for 10 minutes. If you cut it too early it will loose its juices and be dry.
Makes 4 servings
When making the rub you can customize it according to your tastes and needs. I like a little more salt. Just so you know the rub has 14 calories as written in the recipe in case you want to use it on something else or in case you want a thicker coating on the meat.
Number of Servings: 4
Recipe submitted by SparkPeople user MARY94085.
Pat the meat dry and rub the spices on meat coating evenly.
Cook using your preferred method until internal temp is between 155 and 165 usually about 25 minutes per pound. Remove from heat and allow to rest for 10 minutes. If you cut it too early it will loose its juices and be dry.
Makes 4 servings
When making the rub you can customize it according to your tastes and needs. I like a little more salt. Just so you know the rub has 14 calories as written in the recipe in case you want to use it on something else or in case you want a thicker coating on the meat.
Number of Servings: 4
Recipe submitted by SparkPeople user MARY94085.