Pork Tenderloin - like all tenderloin - is the best part of the animal. It cooks easily - and is best served medium rare (what, medium rare, but what about all those parasites?).  The USDA has finally relaxed the rules with pork, and now it can be cooked medium rare.

This recipe is done Sous Vide- it requires about 3 to 5 hours of cooking time, and then finished off quickly on a hot grill

The Rub:

The pork rub I like to use is made up ahead of time is made up of equal parts of:

Kosher Salt

Ground Pepper

Paprika

Brown Sugar

then 1/2 parts of

Dry Mustard

Cayenne

Rub the entire pork tenderloin with the rub, and place into a vacuum sealed bag

Sous Vide temperature of 140 degrees for three to five hours

Have your grill HOT -

Remove the tenderloin from the bag and dry it completely (if you don't the juices will inhibit the searing).

Sear on a hot grill for 1 1/2 to 2 minutes per side

Serve and enjoy!