Ingredients:

1 2-lb pork tenderloin
Urban Accents Vermont Grill Dryglaze
1-2 Tbsp extra-virgin olive oil

Directions:

Cut pork into 3/8 to 1/2-inch thick slices.  Place pork slices and oil into resealable plastic bag; seal and toss gently to evenly coat pork.  Open plastic bag; add Vermont Grill Dryglaze, seal and shake so all pork slices get coated with seasoning.  Let pork sit for 20 minutes so glaze forms.  

Preheat grill for medium-high heat.  Grill pork medallions until they are cooked through, flipping one time during cooking process.