Spice-Rubbed Beef Tenderloin

Spice-Rubbed Beef Tenderloin

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From: Diabetic Living Magazine

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

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon packed brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 (3 to 4 pound) center-cut beef tenderloin roast

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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°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.)
  3. Remove meat from grill. Cover meat with foil; let stand for 15 minutes. Temperature of meat after standing should be 145°F.

Nutrition information

  • Serving size: 4 ounces
  • Per serving: 193 calories; 10 g fat(4 g sat); 0 g fiber; 2 g carbohydrates; 24 g protein; 9 mcg folate; 70 mg cholesterol; 1 g sugars; 301 IU vitamin A; 1 mg vitamin C; 10 mg calcium; 3 mg iron; 253 mg sodium; 354 mg potassium
  • Carbohydrate Servings: 0

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