Submitted by: Jeanne from Chicago, IL
Trim tenderloin of excess fat and silver skin.
Mix orange zest and pullman seasoning together in a small dish.
Rub meat with olive oil sprinkle with generous amount of Pullman Pork Chop Rub and orange zest. Fold thin end of meat under and secure with tooth pick. Allow to sit and come to room temperature while oven or grill preheats.
On grill, over medium fire, sear tenderloin on all sides. Move meat to side of fire to allow slower cooking, turning frequently. When meat thermometer, placed in thickest part of meat, reaches 155 degrees (slightly rare) to 160 degrees (cooked through), take meat off grill.
Let meat rest for 5-10 minutes before you slice thinly across grain and serve.
You could glaze this tenderloin using orange juice, coarse mustard, and honey. Combine the three in a small dish and brush the tenderloin with it after it has seared and been moved to the cooler part of the grill.