Ingredients
1 tbsp packed brown sugar or coconut sugar
1 tsp coarse kosher salt
1 tsp smoked paprika
¼ tsp dry mustard
¼ tsp garlic powder
¼ tsp freshly ground black pepper
A dash of cayenne pepper
2 tsp oil
1 pork tenderloin about 1 lb (445g)
Preparation
Closed Position
Plates: Grill
In a medium bowl, mix the brown sugar, salt, smoked paprika, dry mustard, garlic powder, black pepper, and cayenne until combined. Stir in oil to form a paste.
Cut pork tenderloin horizontally into 8 pieces, each about 1-inch thick. Press each piece gently into ½-inch thick medallion.
Rub ¼ - ½ tsp of the spice paste on the top and bottom of each medallion. Set aside at room temperature for 30 minutes.
Place grill plates onto the Grill Master and preheat both to 230°C by touching the STEAK button or touch TEMP once and – button to desired temperature. Touch OK to start preheating.
Place pork medallions on the grill (work in batches as needed). Grill in the Closed position for about 2 minutes or until done.
Remove and let rest for 5 minutes before slicing. Serve immediately.