Disappearing Pork Tenderloin (Its that good!)

This weekend I had access to a BBQ, so I took full advantage of it and dug out the beloved Weber’s Big Book of Grilling. This has been a family favourite cookbook for a few years now. Whenever we’re looking for a fun BBQ recipe this is the book we reach for. And this recipe I’m sharing with you now is one of my favourite from it. Its a wonderful way to add some spice and flavour to delicious pork tenderloin.

I’ve wanted to post this for a long time now. I even mentioned it in a post last Summer when I made the Texas Dry Rub from the same cookbook.

What you’ll need:

For the marinade:
1/3 cup Orange Juice
2 tbsp Extra Virgin Olive Oil
2 tbsp Worcestershire Sauce
1 tbsp Molasses
1 tbsp Minced Garlic

2 Pork Tenderloins, about 1 pound each

For the rub:
2 tsp Chili Powder
1 tsp Cracked Black Pepper
1 tsp Kosher Salt
1/2 tsp Ground Cumin
1/2 tsp Dried Oregano
1/4 tsp Garlic Powder
Olive Oil

In a small bowl whisk together the marinade ingredients.

Trim any excess fat and silver skin from the tenderloins. Place tenderloins in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 1-2 hours, turning occasionally.

In a medium bowl, combine all the rub ingredients.

I used Morton Salt which we have to grab whenever we’re in States. Love this stuff.

Remove the tenderloins from the bag and discard the marinade. Coat evenly with rub.

I caught Shadow stealing a lick of the rub. My own fault – I loved the room with meat on the table and a doberman on the floor.

I think she thought it tasted pretty good too.

Lightly brush or spray with olive oil. Allow to stand at room temperature for 20-30 minutes before grilling.

Grill over Indirect Medium heat until the centres are barely pink and the internal temperature reaches 155°F, 25-30 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3-5 minutes before cutting in thin slices on the bias.

This turned out great and it was even better the next day tossed with some salad greens. Give it a try!

Printable Version

The cookbook also has a Pico de Gallo recipe to go with the tenderloin. I’ve never tried it, but if you’re interested, here is the recipe:

2 cups finely diced ripe Tomato
1 cup finely diced Red Onion
3 tbsp finely chopped Fresh Cilantro
1 tbsp fresh Lime Juice
1 tbsp Extra Virgin Olive Oil
1-2 tsp minced Serrano Chiles, including seeds
1 tsp Kosher Salt

In a medium bowl combine ingredients and mix thoroughly. Cover with plastic wrap and allow to stand at room temperature for about 1 hour to fully incorporate the flavours.

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