The Washington Times-Herald

May 6, 2014

Grilled pork tenderloin a great family dish

The Washington Times-Herald

---- — Holy Cow! Have you seen the price of beef lately? Yep, sticker shock, near or exceeding all-time record highs.

Starting back in 2008, all economic variables started working towards rising prices. You had an increase in fuel and feed costs, coupled with a drought. Basically, it became more expensive to raise the livestock. So farmers and ranchers held off on investing in expanding their herds and operations.

Fast forward to today and basically we have a cattle heard population that is at its lowest since the 1940’s. Less inventory with steady demand leads to higher prices. And it will take a couple years for this to fix itself.

So until then, why not learn to prepare the filet mignon of pork, the pork tenderloin? It’s lean, tender and delicious, and with some rub and/or sauce applications it can be “off the charts” flavorful as well. Oh, and when it’s on sale you can find it at under $3 per lb. Boom!

A little culinary pork refresher course. The pork loin is the large muscle that runs down the back of the pig. The tenderloin lies under the loin muscle. The meat is usually a bit darker and doesn’t get near the workout, so it’s very tender, and smaller than the loin. Usually the tenderloins come packed in pairs at the grocery story.

In my opinion, pork needs more assistance from a flavor standpoint, so when grilling pork tenderloin I like to use both a rub and a sauce. For this dish we used a store bought barbecue sauce and the rub that I make, the recipe listed below.

Set up the grill (gas or charcoal) on indirect heat. Allow the tenderloins to rest at room temperature for twenty minutes or so. Liberally apply your rub to the entire tenderloin. Place the tenderloins on the side of the grill that is opposite the heat source. Place lid on grill and let cook for fifteen to twenty minutes. The goal is to cook the tenderloins to 110 to 115 degrees.

Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville by day and a BBQ enthusiast on nights and weekends. He is also a Kansas City Barbecue Society judge. Liz is his wife. You can contact Dave with your BBQ or grilling questions at or at

Dave's Rub 1/3 cup smoked paprika 1/3 brown sugar 2 Tbs black pepper 2 Tbs kosher salt 1 tsp dried oregano 1 tsp granulated garlic 1 tsp chile powder 1 tsp cayenne pepper 1 tsp dry mustard 1/2 tsp ground cumin