Grilled Brown Sugar Chili Pork Tenderloin

I couple to grill the porc undercut. This unsoured and spicy rub for the pork undercut is out of this class pleasing. I combined chile explosive, tobacco paprika, a soft emancipationist edulcorate and bark. The rub and pork undercut upturned out pleasing.I'm all for making two vegetables with party each nighttime and most nights I'll egest a salad too. I pair to get our veggies in. The photos of this meat undercut do not do it justice, but consortium me its toothsome.

hay mother, how are you today mom? already cooked for the family or not, or still confused about what to cook today ,? instead of being confused, try the artificial recipe made by my mother, it is guaranteed to be delicious and the taste is really delicious, let's just look at how to make the cooking.

Ingredients:

• 1 tbsp chili powder
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/8 tsp ground cinnamon
• 1 pork tenderloin
• 1 tbsp grape seed oil

Directions:

• Preheat grill on high heat. Clean and reduce heat down to medium.
• While grill is preheating make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
• Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork. Once the pork is fully coated place on the grill. Cook for 20 minutes, flipping once at the 10 minute mark. Internal temperature of pork should reach 160 degrees Fahrenheit. Slice and serve immediately

The recipe above is food that nourishes the mother, not just healthy mom, but also very tasty. Mother, try the recipe that I made, good luck, mother, practice, good luck, mother!

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