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

Source: Diabetic Living Magazine


Recipe Summary

15 mins
1 hr 15 mins


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

4 ounces
194 calories; protein 23.7g; carbohydrates 1.7g; dietary fiber 0.3g; sugars 1.2g; fat 9.5g; saturated fat 3.7g; cholesterol 69.5mg; vitamin a iu 300.8IU; vitamin c 0.6mg; folate 8.8mcg; calcium 9.8mg; iron 3.3mg; magnesium 24.8mg; potassium 354mg; sodium 252.8mg.