Method: Rub entire pork tenderloin, wrap and refrigerate 4-24 hours. More intense flavor the longer the rub time!
Grill to internal temperature of 145 and let rest 15 minutes before slicing.
Serve with Andouie Sausage Sweet Potato Hash
2-3 Tbsp olive oil
1 large sweet potato, par baked 30 minutes
2 cups andouie sausage, cut into 1" pieces
2 Tbsp garlic, minced
1 cup red bell pepper, diced
1/2 cup green onion, chopped
2 cups heavy cream
2-3 Tbsp Killer Cajun Rub
2oz shredded parmesan
bake sweet potato for 30 minutes only, let cool, peel and dice into 1" pieces
In large frying pan on medium high heat add oil and sausage, saute 3 minutes. Add garlic, peppers and sweet potatoes. Saute 3 minutes. Add remaining ingredients and cook for 3 minutes more. Serve immediately.
Substitues: can use Italian Sausage and Idaho potatoes if you like.