Sunday, July 17, 2011

Grilled Pork Tenderloin

A couple of weeks ago my best friend's aunt, Lori Canale, had us out to her house on the Harpeth River for dinner.  It was the most delightful visit!  Entertained by Lori and her husband Dan, who both admit they "fight for air time", we laughed, drank, ate, laughed some more and drank a little more too!  The meal they prepared was divine and I just knew I had to do a blog post on the pork tenderloin.  I typically don't think to cook pork very often as I find it sometimes bland and dry but this was one of those recipes that made me want to find more like it to introduce more of the "other white meat" into my diet.

I thought I would make it for our first night of vacation.  Our dear friends, Sean and Candace, came to dinner with their adorable son, Dylan (aka Emory's new BFF).  It has become a fun tradition that every summer when we come to Amelia Island for vacation, Sean and Candace come have dinner with us. Friends from college, they are truly special people to our family.  

Grilled Pork Tenderloin with a Dry Rub

1 (4 pound) boneless pork top loin roast (single loin)
1 teaspoon olive oil
2 teaspoons granulated sugar
2 teaspoons paprika
1 1/2 teaspoons onion salt
1 1/2 teaspoons garlic salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander

Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning (I doubled the rub recipe as I thought it needed more but that is a personal decision). Rub over pork to cover.

Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. 

Move pork to area on grill over indirect heat.

Cook, covered for 70-90 minutes or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F. Let the meat rest for about 10 minutes before slicing.  Serve with your favorite sauce.
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