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; total fat 9.5g 15% DV; saturated fat 3.7g; cholesterol 70mg 23% DV; sodium 253mg 10% DV; potassium 354mg 10% DV; carbohydrates 1.7g 1% DV; fiber 0.3g 1% DV; sugar 1g; protein 23.7g 47% DV; exchange other carbs; vitamin a iu 301IU; vitamin c 1mg; folate 9mcg; calcium 10mg; iron 3mg; magnesium 25mg.