1 pork tenderloin (about 1 pound)
1 1/2 Tbsp Twist’d Q™ Crooked Pig Cane ‘N Maple Seasoning
- Preheat a gas or charcoal grill on medium-high heat (350°F) for 15 minutes.
- Sprinkle the tenderloin with Cane N’ Maple Seasoning.
- Oil a clean kitchen towel and use tongs to coat the hot grill grate with oil. Use tongs to place the tenderloin on the hot grill grate.
- Cook the tenderloin, uncovered, 20 minutes or until an instant-read thermometer inserted into the thickest part of the tenderloin reaches 140°F (internal temperature will rise 5° to 10°F upon standing). Turn the tenderloin 1/4 turn every 5 minutes to create a nice caramelized crust on all sides.
- Transfer the tenderloin to a cutting board; loosely cover with aluminum foil and let stand 10 minutes to allow juices to redistribute before slicing.
- If time allows, let the tenderloin stand 15 minutes or refrigerate up to 2 hours after sprinkling with Cane N’ Maple Seasoning.
- Let the tenderloin stand at room temperature for 1 hour to take the chill off before grilling for more even cooking.
- Roasted garlic adds a nice buttery accompaniment to the pork tenderloin and is easy to make. Slice about 1/4 inch off the top of a whole head of garlic exposing the tips of each clove. Place the garlic cut side up on an 12-inch square piece of aluminum foil. Drizzle the exposed cloves with 1 tablespoon olive oil and sprinkle with ½ teaspoon Cane N’ Maple Seasoning. Loosely wrap the foil around the garlic and tightly seal the edges. Place on the hot grill grate (low heat/250°F) and cook, covered, for 1 hour. Carefully open the foil packet and let cook for 10 minutes. Gently squeeze the head of garlic to remove the caramelized garlic cloves.
- To cook the pork tenderloin on the stovetop/in the oven, heat an oven-safe skillet or roasting pan over medium-high heat. Add 1 tablespoon vegetable oil and seasoned tenderloin to the skillet and cook 5 minutes, turning to brown all sides. Transfer the skillet to a 400°F oven and roast 15 minutes or until an instant-read thermometer inserted into the tenderloin reaches 140°F. Transfer the tenderloin to a cutting board; loosely cover with aluminum foil and let stand 10 minutes.