Grilled Pork Tenderloin

I found this recipe in the Food Network Magazine, June 2012.  The pork turned out so juicy and had a nice kick to it!

• 1 tablespoon paprika
• Kosher salt and freshly ground pepper
• 1 teaspoon packed light brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons extra-virgin olive oil, plus more for brushing
• 2 small pork tenderloins (about 1 1/2 pounds total)

Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.

Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.

Enjoy :)