Experiments in Cooking

Pork Tenderloin on the grill

I took a break from the indoor kitchen, and handed this off to the husband to grill. Tenderloin with dry-rub, marinated in fridge for 6 hours. It was so juicy & tender! Served with Barley Risotto.

The rub was sweeter than I cared for it to be, so I’ll be tweaking this in the days to come. This makes enough for 3 lbs of tenderlion. I used half for my 1.4 lb piece.

Adapted from Lou Lambert’s Coffee Rub:

1/2 cup light brown sugar
1/8 cup paprika
1/8 cup cumin
1 tbsp smoked paprika
1 tbsp ground coffee
1 tbsp coarse black pepper
1.5 tsp kosher salt
1 tsp ancho chili powder
tiny dash of garlic powder

– Mix everything. Rub all over the tenderloin. Wrap tightly and let sit in fridge for 4-6 hours (or overnight). Grill to internal temp of 140 deg, and let sit tented for 5 minutes till it rises to 145. Slice & serve.