Categories: Grilling

Ingredients

• 2 pork tenderloins (1 1/2 to 2 pounds total)
• 2 tablespoons turbinado or light brown sugar
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 large vidalia onion, cut into 6 wedges
• olive oil or peanut oil, for brushing

Directions

1. With a sharp knife, cut the tenderloins lengthwise, cutting about two-thirds of the way through the meat. Open the tenderloins so they lie flat, like an open book.
2. In a small bowl, combine the brown sugar, paprika, cumin, salt, and garlic powder. Spread this rub evenly over the pork, coating both sides.
3. Brush the pork and the onion wedges lightly with oil, and place in a covered container or a large zip-lock plastic bag. Refrigerate for at least 1 hour or overnight.
4. Remove the pork from the refrigerator and let stand at room temperature for 30 minutes before grilling.
5. Preheat the grill to medium-high. Grill the pork and onion wedges, turning once halfway through cooking, for 20 to 25 minutes, until the pork is cooked through but still juicy and the onion wedges are tender. Let the pork stand for 10 minutes, then cut into 1/4-inch-thick slices. Serve with the onion.

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