GRILLED PORK TENDERLOIN WITH FIVE-SPICE CHILE TEA RUB

2 pounds pork tenderloin
FOR THE RUB:
3/4 cup dry lapsang souchong tea (a Chinese black tea)
2 tablespoons sea salt or kosher salt
3/4 teaspoon red pepper flakes
3/4 teaspoon chipotle chile powder
1 tablespoon dehydrated garlic or garlic powder (not salt)
3/4 teaspoon cayenne pepper
1 tablespoon dried chives or onions
1 tablespoon five-spice powder

In medium bowl, combine all ingredients except pork. (Makes a little more than 1 cup rub; lasts 3 weeks refrigerated.)

Use about 1/2 to 2/3 cup to rub pork tenderloin.

Grill tenderloin to desired doneness. Let rest 10 minutes before slicing.

Makes 4 to 6 servings
Source: Simply Ming: Easy Techniques for East-Meets-West Meals by Ming Tsai