2 TBSP organic brown sugar
1 to 1.5 TBSP Hungarian Sweet Paprika (Can use smoky if you prefer)
1 TBSP sea salt
1 tsp fresh crushed pepper. I use Peppercorn Royale that has pink, green, white and black peppercorns)
¼ cup organic olive oil
Rub Tenderloin with olive oil. Spread mix over the entire tenderloin. I will do this 2 to 3 hours before I cook it and then put it back into the refrigerator.
Remove meat and let it stand at room temperature 1 hour before grilling.
Heat Grill to 600 degrees (all burners).
Sear meat on grill on full heat for 2 min each side.
Reduce heat to 350 degrees and turn off the center burner so that there is no direct flame under the meat.
Cook for 35 to 45 minutes until the temperature in the thickest part of meat measures 130 degrees.
Remove from grill. Cover loosely with grill and wait 15 minutes before slicing.