Ingredients:

• 3 – 12oz. to 16oz. Pork Tenderloins
• 12 oz. Bottle of Soggy Sandal’s Mango Adobe Chipotle Lime Grilling Sauce

Beach Comber Rub:

• ½ cup firmly packed Dark Brown Sugar
• 2 tablespoons Seasoned Salt
• 2 tablespoons Garlic Salt
• 2 tablespoons Celery Salt
• 2 tablespoons Chili Powder
• 1 teaspoon Ground Allspice
• 1 teaspoon Ground Ginger
• ½ teaspoon Dry Mustard
• ½ teaspoon Cayenne Pepper
• ¼ teaspoon Ground Cloves
• 1/8 teaspoon Ground Mace

Instructions:

1. Prepare Beach Comber Rub by combining rub ingredients in a bowl, blend well and set aside.
2. Trim the tenderloins of fat and silver skin, then rinse in cold running water and pat dry with paper towels. Sprinkle rub evenly all over the tenderloins
3. Heat grill to a medium heat. If using a gas grill. Use a smoke box with mesquite chips soaked for minimum of one hour on gas burner. If using a charcoal grill spread soaked chips in the coals.
4. Place the tenderloins directly on the heated grill, cover and cook 40 to 45 minutes. Turn every 10 minutes.
5. 15 minutes before the tenderloins are done, baste thoroughly with Soggy Sandal’s Mango Adobe Chipotle Lime Grilling Sauce. Cover and cook until instant read thermometer inserted into the center registers at least 145 degrees F; if you like your pork more done then cook to 155 to 165 degrees F.
6. Remove from grill and let tenderloins rest for 10 minutes before slicing.
7. Serve with reserved Soggy Sandal’s Mango Adobe Chipotle Lime Grilling Sauce.