Rubbed, Glazed & Grilled Pork Tenderloin

• 2 pork tenderloin, trimmed of excess fat
• 2 tablespoons fresh parsley, minced
• 2 tablespoons fresh oregano or 2 teaspoons dried oregano
• 1 12 teaspoons fresh rosemary or 12 teaspoon dried rosemary, crumbled
• 1 12 teaspoons fresh thyme, minced or 12 teaspoon dried thyme, crumbled
• 1 tablespoon garlic, minced
• 1 tablespoon instant beef bouillon, base (optional)
• 1 12 teaspoons salt
• 1 12 teaspoons fresh ground black pepper
• 14-12 teaspoon cayenne pepper
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar
• 5 tablespoons honey

1. Combine rub ingredients in small bowl.
2. Set aside.
3. Rinse tenderloins under cold water and pat dry with paper towels.
4. Rub with spice mixture and let stand at room temperature for 30 minutes.
5. Meanwhile combine glaze ingredients in small saucepan and simmer over low heat until sugar dissolves, about 5 minutes.
6. Brush glaze over tenderloins.
7. Grill on oiled grill turning every 10-15 minutes.
8. Brush with glaze each time meat is turned.
9. Continue cooking until internal temperature reaches 140-145F
10. Transfer to cutting surface.
11. Cover loosely with foil.
12. Let stand 5 minutes.
13. Cut crosswise into slices and serve with reheated glaze.

pork tenderloin, fresh parsley, fresh oregano, fresh rosemary, fresh thyme, garlic, instant beef bouillon, salt, fresh ground black pepper, cayenne pepper, mustard, brown sugar, honey

Taken from www.food.com/recipe/rubbed-glazed-grilled-pork-tenderloin-142845 (may not work)