Recipe by lauralie41
If you are getting tired of the same old beef and chicken recipes for the grill, try this "other white meat" for a wonderful change of pace. Adapted from a weight loss tracking website's newsletter. Preparation includes time pork will be in the refrigerator.
Top Review by justcallmetoni
This is more a comical tale than a review, read it as a cautionary tale. Found this recipe in the deadof winter and decided to prepare my very first pork tenderloin recipe in the broiler. Made the rub and carefully wrapped the cut in plastic wrap and let it sit in the fridge all day. Twenty minutes before cooking, I took it out to let it warm a bit so as not to shock the meat. Placed it in the broiler and a few minutes later noticed a burning smell. The meat was to close to the heating element and the rub was smoking and near aflame. Moved it to a lower rack and continued to cook the other side. Meat reached 160 and was removed from the oven. Having never cooked a pork tenderloin before, I didn't know that the cut would continue to cook after being removed. Sigh. Despite these mishaps, dinner was good. The flavors of the rub were superb and penetrated the pork quite nicely. It was a little bit spicy from the chili powder and a little smoky from the cumin. And, even in their carbonized state created a nice crust on the meat. Now I can't wait to try this again to see what it would taste like with an uneventful preparation. Thanks Lauralie.
- 1 1⁄2 lbs pork tenderloin (2 whole) or 6 pork chops
- 4 teaspoons chili powder
- 1 1⁄2 teaspoons dried oregano
- 3⁄4 teaspoon ground cumin
- 1⁄8 teaspoon garlic powder
Directions See How It's Made
- In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
- Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
- Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.