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Friday, August 12, 2011

Southwestern Grilled Pork Tenderloin

How wonderful is it when at noon you have no idea what to make for dinner and somehow a frozen solid pork tenderloin miraculously turns into a fantastic meal with a click of the mouse? After a brief search online that is exactly what happened to me earlier this week. I found this recipe in a Google search.  I hope you enjoy it.

Meal Planner: Southwestern Grilled Tenderloin, Corn Fritters, and Coleslaw

1 Tbsp. Chili Powder
1 1/2 tsp. sugar
1 Tbsp. Freshly Ground Pepper
1 tsp. Salt
1/4 tsp. Onion Powder
1/8 tsp. Garlic Powder
1/8 tsp. Cumin
1/8 tsp. Cayenne
1 (1.25lb.) Pork Tenderloin (trimmed)
1 tsp. Canola Oil
To make the rub, combine all ingredients 
except the pork and oil in a small bowl.  
Place the pork and oil in a zip-close plastic 
bag and add the rub.  Squeeze out the air and 
seal the bag; turn to coat the meat.  
Refrigerate at least 1 hour or up to 24 hours.

Meanwhile, spray the grill rack with non-stick spray; 
preheat the grill to high or prepare a hot fire.

Place the pork on the grill rack.  Grill turning, 
until an instant-read thermometer inserted in the 
center registers 160°F for medium, (18-22 minutes).  
Transfer the pork to a platter and cover loosely 
with foil; let stand approx. 10 minutes.  Cut into 
12 slices.  (Serving = about 3 slices)

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