In separate bowl thoroughly combine all of the dry ingredients. These ingridents will be used as your rub to ensure the pork is well seasoned throughout. First coat the tenderloin with a thin coat of the yellow mustard with a small basting brush. The yellow mustard will help hold your rub to the meat and help set up a tender crust.  Next, sprinkle the rub over the tenderloin a little heavier than you would if you were adding salt to the meat.  Place the seasoning on all sides of the meat so that it is evenly and thoroughly coated.

Fire up your grill for indirect cooking....fire on one side and your meat will be placed on the other side.  Cook until done...approximately 150° to 160° internal temperature.  Use a meat thermometer to determine when it should be removed from the fire and served.  Finally, slice and serve.

Enjoy!