With grilling season is in full swing I am always trying to think of things to grill besides the usual burgers and dogs.
I love a grilled pork chop so I decided to give a pork
tenderloin a try. I rubbed it with a great spice mixture and let it sit in the
fridge overnight. Then grilled it to perfection, the rub gave the pork a great
crispy crust and a ton of flavor.
What you need,
2 1lb. pork tenderloins, trimmed of fat and silver skin
2 tbsp. granulated sugar
2 tbsp. brown sugar
2 tbsp. paprika (I used sweet but you could use hot or
smoked)
2 tbsp. garlic powder
2 tbsp. kosher salt
½ tsp. chili powder
½ tsp. dried oregano
¼ tsp. cayenne pepper
¼ tsp. ground cumin
¼ tsp. fresh ground black pepper
In a small bowl stir together all the spices until well
combined. Liberally sprinkle the rub all over the tenderloins and rub it in
well. If you have any leftover rub, store it in a small airtight container.
Place the rubbed tenderloins into a large zip top bag and
place them in the fridge for at least 8 hours or overnight.
Heat your barbeque to medium high heat (approx.425 degrees).
Place the tenderloins on the grill and cook covered on the
first side for 7 minutes, then flip and cook for another 6 minutes. Reduce the
heat to medium and cook another 5 minutes. The internal temperature of the pork
should be 160 degrees, so you may need to adjust your cooking time depending on
the thickness of your tenderloin and the temperature of your grill.
Rest the pork for 5 minutes before slicing.
This pork tenderloin turned out great. The spices were
perfect, the tenderloin stayed tender and juicy. The left overs were fantastic too; I have a
great recipe coming later this week for you. It will make you want to grill a
pork tenderloin just for the left overs.
Enjoy!
Jen
No comments:
Post a Comment