Recipe - Dry Rub Pork Tenderloin

1 tablespoon Granulated garlic
1 tablespoon Granulated onion
1 tablespoon Celery seed
1 tablespoon Lemon pepper seasoning
One half tablespoon Paprika
1 One half pound Pork tenderloin,
welltrimmed
One fourth cup Margarine, melted
2 Cloves garlic, minced
2 tablespoon Worcestershire sauce
1 teaspoon Dry mustard
2 tablespoon Fresh chives, chopped fine
One fourth cup Chicken broth

Mix first five ingredients thoroughly; sprinkle allover pork tenderloin
and pat down to adhere. Combine rest of ingredients. Grill tenderloin about
5 minutes on each side over high heat or until crusty. Lower heat and
continue cooking in covered grill, basting occasionally with Worcestershire
sauce mixture, for an additional 1015 minutes or until instant read meat
thermometer reads 155 degrees. (Pork will continue to cook internally to
about 160 degrees after removal from the grill. By the time it is plated
and served, it'll be cooked completely, but still moist, juicy and tender.)
If desired, boil extra basting sauce for about 2 minutes (to kill any
organisms transferred from the uncooked meat) and ladle overtop pork just
before serving.

NOTES : Dry rub and basting sauce may also be used with pork chops, chicken
or beef.
Recipe by: Anne Kornow Posted to MCRecipe Digest V1 #565 by
AKCooker@aol.com on Apr 13, 1997