Oh baby never grilled a tenderloin on the grill before but I've done my research and am so ready. Here's the rub mixture:
Equal parts of
fresh ground black pepper
crushed red pepper
Cover with plastic and back into the fridge for a couple hours. Tigers are on; we'll start the charcoal in the 6th inning.
Cutting slits in the meat on all sides and inserting fresh garlic and herbs from our garden: oregano, rosemary, sage. Sear for about 2 minutes per side over direct heat and then about 40 minutes over indirect heat turning once. Should read 140-150 when done; rests for ten minutes.
I'm also trying another first. I will slice the meat after it has rested about 3/4 through top to bottom and scoop in garlic and chive cream cheese.
Served with potatoes cooked on the grill: in foil wrapped with fresh chives, garlic, and butter.
Shaq's Buick commercial is funny.