Easy Peasy Grillin’
Mama don’t like to cook in this summer heat so I normally send my husband out to man the grill! This is a great recipe for those hot 4th of July’s or any other summer day. It is super easy and while the grill is on, we end up cooking the whole meal out there because why not?! This “rub” for lack of a better term is DELICIOUS! It all comes down to one fabulous ingredient.
Smoked Cherrywood Sea Salt
The first step is to admit it. I’m an addict. I’m completely addicted to this Smoked Cherrywood Sea Salt. You may find me sneaking into my kitchen when no one else is looking and opening up the lid and inhaling the fabulous aroma from this salt. It transports me back to my years in Colorado and the smell is just heavenly and I can’t get enough of it. When I first got this salt, I was wondering what the heck to do with it. This was my first venture into cooking with flavored salts and I was a bit uneducated on how to go about it. I was talking it over with the hubs AKA The Grill Master and he suggested we use it as a rub. GENIUS! This is how we used it and the first time out of the gate was a massive success!
Ingredients
- Pork Tenderloin
- Olive Oil
- Smoked Cherrywood Sea Salt from San Francisco Salt Co.
- Salt
- Pepper (omit of AIP)
- Dried Rosemary
Instructions
- Place your pork tenderloin on a plate and pour 2 T of olive oil over the pork
- Cover the tenderloin with the Smoked Cherrywood Sea Salt (depending on the size of your pork tenderloin you will use roughly 1T)
- Sprinkle salt (approximately 1/4 t.)
- Sprinkle pepper (approximately 1/4 t. omit if AIP)
- Sprinkle dried rosemary (approximately 1 t.)
- Let this rub sit for about 15 minutes
- Fire your grill up to high heat and let it come to temperature
- Throw your pork tenderloin on the grill
- To get a good sear, cook on high for 7 minutes
- Flip and cook for an additional 6 minutes
- Turn the grill completely off and cook for 5 more minutes (You are looking for an internal temperature of about 145-155 degrees)
- Remove from the grill with a clean plate and let the pork rest for about 15-20 minutes
- Serve and enjoy!
Look At Those Grill Marks!
We ended up using this recipe for 2 pork tenderloins and after they rested, we put one in the freezer for a future dinner. We were thinking ahead people! That doesn’t always happen! 🙂 To round out this meal I chopped up some zucchini and sweet potatoes and drizzled some avocado oil on them along with salt and garlic powder and placed them in foil and threw them out on the grill too. Dinner was done quick without bringing any more heat inside. HALLELUJAH!
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Does this sound like an easy enough recipe to execute for the 4th?
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