Dry Rub: Place pork tenderloin on a plate and pat dry.  Combine the Dry Rub ingredients in a small bowl. Rub all over pork tenderloin, ensuring you get into every nook and cranny. If you have extra dry rub simply save for another use. 

Marinade: Combine the Marinade ingredients in a small bowl; whisk to combine. Place pork tenderloin in a glass container or a gallon-sized silicone bag. Pour marinade over top and coat the pork tenderloin all over. Pressing out as much air as possible, seal the bag and place in the refrigerator for 30 minutes.  (You can also prep this ahead of time and marinate overnight in the refrigerator). 

Grill: Ensure grill grates are clean and bring grill to medium-high heat (350-450 degrees F). Remove pork tenderloin from marinade and reserve about 1/4 cup of the marinade (put it in a little bowl) to be used to baste the pork tenderloin as it grills.

Direct Heat: Place pork tenderloin on grill over direct heat. Close the lid and let the pork tenderloin sear for 3 minutes.  

Rotate: Open the grill and turn the pork tenderloin 90 degrees and then brush the seared side with a little marinade.  Close the lid and let it sear for another 3-4 minutes. Then open and turn it 90 degrees again and brush with the marinade. Continue to do this every 3-4 minutes until the internal temperature reaches 140-145 degrees F at the thickest point (use a meat thermometer). 

Indirect Heat: If the marinade browns too much you can turn down the heat a bit or move the pork tenderloin so it is on the outside edge of the fire. 

Rest: Once the internal temperature reaches 140-145 degrees F, remove the pork tenderloin from the grill and place on a plate. Let meat rest until the internal temp rises to 145 degrees F, at least 5 minutes.  

Serve: Slice and serve - we love to enjoy with this grilled broccoli and grilled corn in the husk!