spice-rubbed pork tenderloin
2 Whole Cedar Planks
1 Teaspoon dried oregano
1/2 Teaspoon black pepper
2 Teaspoon cumin
1 Teaspoon ancho chile powder
1 Teaspoon smoked paprika
1 Teaspoon kosher salt
1/4 Teaspoon garlic powder
1 Tablespoon brown sugar
1/4 Teaspoon dry mustard
2 Pound pork tenderloin
As Needed olive oil
Plan ahead! This recipe requires overnight time. Soak the cedar planks in water for at least 2 hours to overnight.
Mix together all of the dry spices and brown sugar in a small bowl.
Lightly drizzle the tenderloins with olive oil and rub with the spice mixture. Let sit for 30 minutes.
When ready to cook, turn temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place the soaked cedar planks on the grill, close lid, and allow to heat for 3 minutes. Flip the planks and place a pork tenderloin on the heated side of each plank.
Grill the tenderloins for 15 to 20 minutes or until the internal temperature registers 145 degrees F on an instant-read thermometer.
Tent the tenderloins with foil and let rest for 5 minutes before slicing and serving. Enjoy!