Grilled Spice Rubbed Pork Tenderloin With Sweet Potatoes And Sca Food

GRILLED PORK TENDERLOIN AND SWEET POTATOES

Steps:

• Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper.
• Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
• Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
• Photograh by Ryan Dausch

GRILLED PORK TENDERLOIN WITH SPICE RUB

Steps:

• In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
• Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
• Allow pork to sit at room temperature while preparing the grill.
• Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
• Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
• Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.

GRILLED SPICE RUBBED PORK TENDERLOIN

Steps:

• Place all of the paste rub ingredients into a small mixing bowl. Mixing to form ta paste.
• Rub on all sides of the pork tenderloin, then cover with plastic wrap, and place into the refrigerator. Marinate the tenderloin at least 6 hours or overnight.
• Remove from the fridge around 20 minutes prior to grilling to allow the meat to warm to room temperature.
• Seer the tenderloin over high heat for 2 minutes on all 4 sides.
• Continue to cook on the widest side for 6-8 minutes each depending on the thickness of the tenderloin. Adjust the cooking time as needed based on thickness. The tenderloin pictured were approximately 2 1/2-3 inches at their thickest. The general recommendation is to cook whole pork [not ground] to an internal temperature of at least 145°F or to medium rare.
• Brush on the grillin' sauce during the last 3-5 minutes of grilling to char.
• Rest loosely covered with aluminum foil for about 5-10 minutes before carving.
• Serve with chipotle-peach barbecue grillin' sauce or your favorite bbq sauce.

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

GRILLED SWEET POTATOES BRUSHED WITH SPICE OIL

Steps:

• Mix together the oil, cumin, paprika and cinnamon in a small bowl. Let sit at room temperature while you prepare the potatoes.
• Put potatoes in a medium saucepan over medium heat, and cover with cold water. Bring to a boil, and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly before cutting crosswise into 1/2-inch thick slices.
• Preheat a grill pan over medium heat. Brush the potatoes on each side with the spice oil and season with salt and pepper, to taste. Grill until lightly golden brown on each side and just cooked through, about 3 minutes per side. Continue to brush with the remaining oil, as they grill. Transfer to a serving platter and serve.

GRILLED SPICE RUBBED PORK TENDERLOIN

Steps:

• Heat one side of gas grill only to medium hot.
• Combine all seasonings and stir.
• Spread spice rub evenly over tenderloins.
• Place pork loins on the cool side of the grill.
• Cover and cook for 30 minutes or until meat reaches an internal temperature of 155°.

HONEY SPICE-RUBBED PORK TENDERLOIN

Steps:

• Brush 2 tablespoons of the Catalina dressing over pork.
• Mix dry ingredients; rub onto pork.
• Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
• preheat grill to medium heat.
• Place pork on grill; cover.
• Grill 20 min., turning occasionally.
• mix remaining 2 tablespoons dressing and honey.
• Brush some of the honey mixture over pork.
• Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
• Let stand, covered with foil, a few minutes before slicing.

SWEET AND SPICY GRILLED PORK TENDERLOIN

Steps:

• Marinade -- In a large baggie add all the ingredients, close and shake well. Add the pork tenderloins and let marinade.
• Grill -- Let set at room temp 20-30 minutes to take the chill off and then grill. After grilling cover and rest 5-10 minutes. Slice and enjoy.

GRILLED SPICY PORK TENDERLOIN

Steps:

• In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.