2 lb Pork Tenderloin
1 Tbsp Salt
2 Tbsp Olive Oil
1 Tbsp Chili powder
3 Tbsp Light brown sugar
1 Tbsp Oregano
1 Tbsp Ground Cumin
1 tsp Garlic, minced
1/2 tsp Black Pepper
2 ea Grapefruit
2 Tbsp Parsley leaves for garnish

Instructions:
Preheat the oven to 450°F.

Place the tenderloin on a parchment lined baking tray, pat dry and season all sides with salt. Set aside.

In a small bowl combine the chili powder, brown sugar, oregano, cumin, garlic and pepper and mix together. Juice one of the grapefruits, and add the juice and the vodka to the spice mixture, stir until it forms a paste. Using a brush, evenly coat the pork tenderloin with the grapefruit rub on all sides. Drizzle the olive oil over the pork tenderloin and roast until the internal temperature is 140°F (approximately 25-35 minutes, time will vary on size of tenderloin). Remove the pork tenderloin from the oven and allow it to rest for 10 minutes.

While the pork is resting, cut the remaining grapefruit into slices and garnish with a fresh squeeze of juice and parsley. Enjoy!