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The best pork tenderloin I've ever had was served recently by my son-in-law. This is a rough adaptation of his recipe.
It's important to buy this directly from a butcher, or in a brine-free state. Most pre-packed tenderloins are loaded with a salt brine. I found this at Kroger.
Dukka is a traditional Egyptian blend of spices used on chicken. I find it's perfect for pork, though. It consists of sesame seed, kosher salt, cumin, black pepper and smoked paprika.
Rub in a little olive oil
Then coat generously with the rub
Cover with plastic and let the meat sit on the counter for 30 to 60 minutes to absorb the spices
Clean the grill (I need to do a little better than this)
Shovel the patio
Preheat the grill to approximately 350 degrees F.
If cooking on a gas grill with three burners, turn the middle burner off.
Insert the probe from a good meat thermometer into the thickest portion of the meat
Cook to a minimum internal temperature of 145 degrees F. Here, the thermometer is just warming up, and still reads 48 degrees. Don't over-cook.
When it's done, it should look something like this.
All that's left is to slice and enjoy!