Grilling good meat involves a couple of key things to insure it turns out perfectly. First of all, I am a dry rub girl because it adds so much flavor to meat without much work with ingredients I already have on hand in my pantry, or can pick up at my local grocery store. A simple combination of ground onion powder, paprika, cumin, salt and pepper and you have yourself a rub worthy of any piece of meat, and especially pork.
Pork Tenderloin is one of my favorite summertime things to grill. It’s economical and it cooks up quickly because it’s so lean. To ensure this meat stays juicy, it’s imperative that you take its temperature and remove it at 138 degrees because it will continue cooking while it rests on your cutting board. Resting meat guarantees the juices will stay inside the pork and not pour all over, and we definitely don’t want that to happen.
Herbs offer another level of deliciousness and a topping for pork that enhances the entire experience. Cilantro is something I think heightens pork, especially when eaten with the earthy rub of the meat. I know there are a few people out there that get a weird taste in their mouths from cilantro, but I am not one of them. You can always substitute parsley or basil, but it changes the game slightly with a different flavor profile – so if you can – go cilantro!
1 1/2 pound pork tenderloin
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon smoked paprika
1 teaspoon black pepper
1 bunch fresh cilantro
3 scallions, topped removed
3 slices of jalapeno or serrano chili
1/2 teaspoon salt
1/3 cup olive oil
- Remove pork from any packaging and pat dry with paper towels, set aside. In a small bowl, combine onion powder, cumin, salt, paprika and pepper, stir. Rub spice-mix all over pork and place in a casserole dish. Cover with plastic wrap and place in refrigerator at least 4 hours, up to overnight.
- In a food processor add all Chutney ingredients, except oil and pulse until coarsely chopped. Remove lid and add oil, pulse until slightly creamy, but still coarsely chopped, about 10 pulses. Place Chutney in dish and set aside.
- Heat grill to 400 degrees or until coals are light grey. Oil grates with towel and place pork on grill. Cook until pork reaches 138 degrees, about 20 minutes total depending upon size of meat. Remove pork and place on a cutting board, cover with foil, let rest 12 minutes. Slice and serve with Chutney. Enjoy!