Spices and brown sugar combine to create a heavenly dry rub for this grilled beef tenderloin roast.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

194 calories; protein 23.7g 48% DV; carbohydrates 1.7g 1% DV; dietary fiber 0.3g 1% DV; sugars 1.2g; fat 9.5g 15% DV; saturated fat 3.7g 18% DV; cholesterol 69.5mg 23% DV; vitamin a iu 300.8IU 6% DV; vitamin c 0.6mg 1% DV; folate 8.8mcg 2% DV; calcium 9.8mg 1% DV; iron 3.3mg 18% DV; magnesium 24.8mg 9% DV; potassium 354mg 10% DV; sodium 252.8mg 10% DV.