Grilled Pork Tenderloin on a Bed of Lamb’s Lettuce | RICARDO

Ingredients

• 2 tablespoons (30 ml) brown sugar
• 2 tablespoons (30 ml) paprika
• 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2.5 ml) garlic powder
• 1/2 teaspoon (2.5 ml) onion powder
• 1/2 teaspoon (2.5 ml) ground pepper
• Cayenne, to taste
• 3 pork tenderloins
• 1 tablespoon (15 ml) olive oil
• 8 cups (2 litres) lamb’s lettuce (mâche) or mixed baby greens (mesclun)