6 pounds pork tenderloin
2 sticks butter
1 tablespoon fresh pressed garlic
juice of 2 fresh lemons
2 1/2 teaspoons Paul Prudhomme's Pork and V
Put tenderloin in baking dish lines with aluminum foil. Generously sprinkle with prudhomme seasoning, garlic powder and black pepper, covering the tenderloin. Marinate in icebox overnight. For Sauce: Lightly saute all the sauce ingredients in a medium saucepan. Place tenderloin over high heat on gas grill and sear for 5 minutes on each side. Take off high heat and place tenderloin on other burner. Turn heat down to low. With the lid closed, cook for 45 minutes to 1 hor on direct heat, basting periodically with the sauce. After time is up, cook tenderloin over hight heat for an additional 10 minutes on each side, then place on the top rack of the grill (not directly over heat). Grill for another 15 minutes on low heat, turning once, while continuing to baste.