Grilled Pork Tenderloin with Memphis Style Rub

• 1/4 cups Smoked Paprkia
• 2 Tablespoons Garlic Powder
• 2 Tablespoons Chili Powder
• 1 dash Cayenne Pepper (add More To Make Spicy)
• 1- 1/2 Tablespoon Salt
• 1- 1/2 Tablespoon Black Pepper
• 1 Tablespoon Onion Powder
• 1 Tablespoon Celery Seeds
• 2 Tablespoons Brown Sugar
• 1/2 teaspoons Dried Oregano
• 1/2 Tablespoons Dried Thyme
• 1/2 teaspoons Cumin
• 1 teaspoon Dried Mustard
• 1 teaspoon Ground All-spice
• 1- 1/2 pound Pork Tenderloin

1. In a bowl, add all of the ingredients except the pork.
2. Use about a quarter of the mixture and rub it all over your pork.
3. Put pork into a dish and refrigerate for up to two days.
4. I marinated mine for four hours.
5. Preheat grill to medium low heat.
6. Add pork to grill and cook for 7 minutes then rotate to another side and cook for 6 minutes then rotate another time and cook for 5 minutes.
7. Make sure temperature registers to 160 F using a meat thermometer.
8. If not, cook for a bit longer until it does.
9. Take pork off grill and let it rest for 10 minutes before cutting.
10. Serve with a side of your favorite barbecue sauce if desired.
11. Store the leftover rub in an airtight bag or container.

garlic, chili powder, cayenne pepper, salt, black pepper, onion powder, celery seeds, brown sugar, oregano, thyme, cumin, dried mustard, tenderloin

Taken from tastykitchen.com/recipes/main-courses/grilled-pork-tenderloin-with-memphis-style-rub/ (may not work)