This rub makes enough for 2 pork tenderloins. If you don’t want to cook both, freeze one (with the rub on it) and it will be all ready to go after an overnight defrosting in the refrigerator.

• 2 tsps brown sugar
• 1 tsp paprika
• 1 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 tsp salt

Rub the spice mixture onto the pork tenderloin.

Preheat the barbecue. For a gas grill, I use Pam Anderson’s method of 7 minutes on high, then turn the tenderloins and cook 6 more minutes. Then, without raising the cover, turn the grill off, and leave the tenderloins there to finish cooking another 5 minutes.