Red Wine Pork Tenderloin

[Grillman]

Here is a recipe that I stumbled across this past weekend for two pork tenderloins:

Rub:
2 teaspoon paprika
2 teaspoon dark brown sugar
2 teaspoon kosher salt
1 teaspoon chile powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground allspice
3/4 - 1 cup dry red wine

2 pork tenderloins (1 pound each)


Directions:

- Remove silverskin from tenderloins
- Mix together rub ingredients
- Brush tenderloins with Extra Virgin Olive oil to coat
- Rub generously with rub mixture

- Grill over medium/high heat to sear -- approximately 3 minutes per side.
- Place seared tenderloins in a roasting pan -- cover bottom with red wine (around 1 cup)
- Cover roasting pan and cook for 10-15 minutes until internal temp of 155.
- Reserve wine mixture (it tastes great with the rub spices) and pour over serving pieces.

The end result was moist, well seasoned tenderloins that disappeared from the table!