Grill tenderloin whole, in medallions, or cut into large cubes for kebabs; anything smaller dries out too quickly. Remember that gas grills are not as hot as charcoal grills and so require longer cooking times. Please read Grilling, for more information.
Two to twenty-fours hours before you plan to serve the pork, pat dry:
2 pork tenderloins (8 to 12 ounces each), left whole or cut crosswise into 1-inch-thick medallions
Rub the tenderloin with:
Southern Dry Rub for Barbecue or
West Indies Dry Rub
Refrigerate, covered, until ready to grill. Prepare a medium-hot charcoal fire. Grill the whole tenderloins for 8 to 10 minutes on each side until an instant-read thermometer inserted in the thickest part of the meat reads 150┬░ to 155┬░F (the temperature will continue to rise 5┬░ to 10┬░ off the grill). Let stand, loosely covered with aluminum foil, for 5 to 10 minutes before slicing. Medallions take about 2 minutes each side. If desired, serve with:
