Grilled Casablanca Pork Tenderloin
Serves 6

¼ cup olive oil
3 TBS s.a.l.t. sisters Moroccan Rub & Seasoning
2 pork tenderloins, about 2½ lbs total, butterflied
Naan, grilled

In a small bowl, combine olive oil and Moroccan Rub & Seasoning. On a baking sheet, rub mixture all over the pork, then cover and let sit at room temperature for 1 hour. Alternatively, you can refrigerate the pork for at least 4 hours and up to overnight. Before grilling, let the tenderloin get to room temperature.

Prepare grill to medium-high heat and oil grates. Grill pork, turning occasionally until lightly charred, about 10-15 minutes or when a meat thermometer registers 135˚. Transfer to a cutting board, tent with foil and let sit for 10 minutes before cutting into thick slices.

Serve with grilled naan.