Spices and brown sugar combine to create a heavenly dry rub for this grilled beef tenderloin roast. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For rub, combine chili powder, coriander, brown sugar, paprika, dry mustard, salt, garlic powder, and cayenne pepper in a small bowl. Sprinkle rub over roast and rub in with your fingers.

  • For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place roast on grill rack over pan. Cover and grill for 60 to 75 minutes for medium-rare (135 degrees F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place roast on a rack in a shallow roasting pan; place pan on grill rack over the burner that is turned off. Grill as directed.)

  • Remove meat from grill. Cover meat with foil; let stand for 15 minutes. Temperature of meat after standing should be 145 degrees F.

Nutrition Facts

193 calories; 9.5 g total fat; 3.7 g saturated fat; 70 mg cholesterol; 253 mg sodium. 354 mg potassium; 1.7 g carbohydrates; 0.3 g fiber; 1 g sugar; 23.7 g protein; 301 IU vitamin a iu; 1 mg vitamin c; 9 mcg folate; 10 mg calcium; 3 mg iron; 25 mg magnesium;