Grilled Pork Tenderloin with St. Helena Rub

Ballentine St. Helena Rub Enhances Pork, Chicken, & Vegetables

Serves 4
45 Minutes to Prepare

Ballentine St. Helena Rub is available in our tasting room and is a favorite with our guests and club members. Add it to pork and chicken or sprinkle it on vegetables for a pop of flavor.

INSTRUCTIONS

INGREDIENTS

1 ½ -2 lb pork tenderloin

2-4 tbs Dijon mustard

2 tbs Ballentine St. Helena Rub or as needed

Lemon herb compound butter

DIRECTIONS

Remove tenderloin from refrigerator and pat dry

Coat the tenderloin with Dijon mustard.

Apply the rub generously

Let tenderloin sit for 15 min while you prepare the grill

Grill over medium-high heat, until tenderloin reaches 140–145°F in the center, 12-20 minutes

Remove from heat and allow to rest 10 minutes

Slice and drizzle with lemon herb compound butter to serve 

While the tenderloin roasts, make the compound butter. Mix 2 tbs of softened butter with lemon zest, rosemary, thyme and sage and a pinch of salt and pepper to taste.