There are very few items that can match both the flavor and tenderness of a pork tenderloin AND be so easy to turn out great results. In fact, it is so easy and so guaranteed of almost perfect results, that barbecue cook off contests will not allow it to be used! So, what are you waiting for, let's move toward that great tasting tenderloin!
Trim the fat and silver skin from the tenderloin, and then bring it to room temperature. In a dry container, mix the following ingredients:
1 Tbs salt
2 tsp garlic powder
2 tsp onion powder
1 tsp ground bay
1 tsp ground thyme
1 tsp rubbed sage
1 tsp ground mustard
1 tsp fresh ground black pepper
Rub it down pretty heavily (like twice as much or more as you would with straight salt) with this dry rub.
Place the roast on a rack over a shallow pan and add 1/2" water to the pan to prevent the first juices from burning.
Prepare the grill for roasting - 350 degrees. Check the internal temperature at about 45 minutes. Remove from the grill when the internal temp. reaches 155 degrees and lit sit for 10 minutes while you pour of any grease from the drippings, de-glaze the pan and adjust the seasoning.
Slice thinly across the grain and serve the au juice gravy warm.