Instructions: Pork tenderloin, the filet mignon of the pig, is everywhere this summer, it seems.

This is a good thing, because the tenderloin, when prepared on the grill, cooks quickly and pairs well with a variety of flavors.

To prepare tenderloin for grilling, remove the silver skin, the thin but tough membrane. That will prevent the meat from curling during cooking. To avoid overcooking the tapered end, fold it back and secure with kitchen string.

Along with marinades, rubs work well with pork tenderloin.

For a simple rub, mix
1/2 teaspoon salt,
1/2 teaspoon pepper,
1 teaspoon brown sugar,
1/2 teaspoon paprika,
1/4 teaspoon cumin,
1/8 to 1/4 teaspoon cayenne pepper,
1/4 teaspoon onion powder and 1/4 teaspoon garlic powder.

Rub over tenderloin, and refrigerate meat at least 30 minutes before grilling.

To serve tenderloin, slice on the diagonal for a nice presentation and serve with grilled onions.

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