Grilled Pork Tenderloin & Spaetzle

I know a lot of the gals on here aren't meat/pork eaters, but I wanted to post this dinner idea and figured everyone could tailor it to their liking. Rob and Bo love the pork tenderloin, but I make tofu for myself. I'm sure you could do this with chicken, butter beans or any other protein. Let me know if you try it, and what you choose to prepare it with!

Ingredients for your protein:
Pork tenderloin (I just ask the butcher for enough for a big guy)
1/2 block extra firm tofu, drained
Fresh thyme, 1 Tbs
Fresh basil, 1.5 tsp
Garlic powder, 1.5 tsp
Dried oregano, 1.5 tsp
Cumin, 1.5 tsp
Minced garlic, 1 tsp
Olive oil

Ingredients for your spaetzle:
Spaetzle
Heavy cream, 3/4 C
Butter, 2 Tbs
Fresh sage, 2 Tbs
Minced garlic, 2 cloves
Salt & pepper, to taste

*Side serving suggestions: Peas, beets, salad

Directions for your protein:
Mix together all herbs and garlic to make your rub. Lightly brush your protein with olive oil so it does not stick to the grill grates. Pat both sides of your protein with the rub and get grilling. Adhere to the 7-6-5 rule…7 minutes on high heat (keep the grill closed), flip over, 6 minutes on high heat (again, keep that grill closed! It's not going anywhere, so you don't need to check on it). Turn off the heat and keep the grill closed for another 5 minutes.

Directions for your spaetzle:
I got this recipe from the back of the Maggi brand spaetzle box and it is delicious. It tastes like an adult mac'n'cheese. Bring the water to a boil, add spaetzle, boil for 25 minutes, stirring occasionally to keep it from sticking. Drain. Add butter to the pan, melt. Mix in the garlic and sage. Cook for 2 minutes on a low-med heat. Add heavy cream and cooked spaetzle. Mix well, and cook for another 3-4 minutes. Add salt and pepper to your liking. Eat right away, or put a top on the pan to keep it warm.