• 1 Cup dark brown sugar

• 1/2 Teaspoon smoked paprika

• 1/2 Teaspoon ground cumin

• 1/2 Teaspoon dried fennel seed

• 1/2 Teaspoon cayenne pepper

• 3 Clove garlic

• 1 Grapefruit, zested, supremed

• 1/2 Teaspoon salt

• 1 pork tenderloin

• 1/2 Cup chicken stock

• 1/2 Polenta, tube

• As Needed olive oil spray

• 1/4 Cup Dijon mustard

• 1/4 Cup extra-virgin olive oil

• 1/4 Cup honey

• 2 Cup Salad Greens, mixed

Steps

1

When ready to cook, start the Z Grill and set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

2

Puree 1/2 cup brown sugar, paprika, cumin, fennel, cayenne, garlic, zest of 1 grapefruit, all grapefruit segments, and salt in food processor until very smooth. Reserve 1/4 cup for grapefruit sauce, then transfer mixture to large bowl.

3

Add pork tenderloin to bowl and completely cover all sides of meat. Wrap with plastic wrap and leave for 15 minutes at room temperature.

4

For the grapefruit sauce, combine 1/4 cup reserved marinade with 1/2 cup chicken stock in a BBQ safe pot or bowl. Place on Z Grill grill.

5

Place tenderloin on Z Grill for approximately 3 hours, or until the pork reaches an internal temperature of 145 degrees F.

6

Meanwhile, slice 1/2 inch disk shipped slices of polenta. Spray tops with olive oil cooking spray, spread dijon mustard on each disk, and divide remaining 1/2 cup of brown sugar on each disk.

7

At the 2 hour mark, place the polenta disks on the grill evenly spaced for approximately 1 hour, or until disks have crispy edges.

8

Vinaigrette: Thoroughly mix together grapefruit juice, olive oil and honey. Set aside.

9

Once pork tenderloin has reached 145 degrees F, remove from grill and let rest for 10 minutes before slicing into 1/2 inch medallions.

10

To serve, place pork medallions on top of a polenta slices. Drizzle greens with vinaigrette. Enjoy!