Monday, July 2, 2012

Southwestern Pork Tenderloin

This recipe comes from Food Network Magazine-June 2012, I pulled the page out to save it right away. The southwestern flavors were a nice change from the oriental marinades I usually use with pork tenderloin.
After you cut the meat there's a sauce you pour over it for an extra layer of flavor.
It should be grilled and that is my preference, but... with-tongue-in-cheek I'll say it's been a bit warm outside lately so I opted to try a new (to me) technique for the oven. I've seen it quite a few places on-line, but when I saw that bloggy buddy Anita liked it, thought I'd give it a try. After oiling and seasoning the meat, put it in an uncovered roasting pan and place into a 500 degree preheated oven. Bake for 5 1/2 minutes per pound then turn the oven off. Do not open the door, let the meat sit in the oven for one hour. Take out, let rest for 5 minutes (or up to 15) then slice. This worked well so it's a good technique to know.

Grilled (or Baked) Pork Tenderloin-they didn't use "southwestern" in the title
Rub:
1 Tblsp paprika
S&P
1 tsp packed brown sugar
1 tsp cumin
1 tsp mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp olive oil
2 small pork tenderloins (about 1 1/2 lbs total)

Sauce:
3/4 C apple cider vinegar
3 Tblsp brown sugar
2 Tblsp ketchup
1/2 tsp red pepper flakes
pinch of salt
  1. Mix the spices in the rub (first 7 ingredients).
  2. Coat the pork in the oil and sprinkle the spices all over the meat. 
  3. Wrap in plastic wrap and refrigerate 3-6 hours.
  4. Combine sauce ingredients in a small saucepan and bring to a simmer over medium heat. Stir and when sugar dissolves remove from heat and set aside.
  5. Remove pork from fridge 30 minutes before cooking (for both the grill and oven).
  6. Grill over medium high heat. I suggest the "fours" method. Place the meat on the grill for 4 minutes, turn it upside down for 4 minutes, then turn it to the third "side" for 4 minutes then the fourth side for 4 minutes. 
  7. Let rest up to 15 minutes, slice and enjoy!

21 comments:

  1. We love pork tenderloin here and usually use some recipe for it that the husband has kept to himself. I'm positive he would love this one, too.
    I also like the inside method for times when he isn't available to grill or just can't face that oven we call a back deck.


    And I also just saw the cordon bleu peppers. Oh gracious... those look a-maz-ing!

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  2. Oh my.. this looks delish! I am guilty of always opening the oven door to much.
    happy monday

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  3. This does sound delicious--an all-American for the 4th. I've never tried your roasting method but sounds good to me.

    Happy 4th.

    Best,
    Bonnie

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  4. Yummy Lynn! Thanks for bringing us this new-to-me technique! Does this work on all kinds of meat, say eye roast? I need to ask my good friend google to find out!
    Bobby has become so interested in grilling with rubs lately. I don't usually make my own... but this one looks so scrumptious! I will give it a try.
    BTW, many time when I write a comment the white sheet cake from your sidebar is staring me in the face. It looks so so good!!!
    Thanks for joining ON THE MENU MONDAY!

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  5. Ooh, gotta try this! It looks so yummy! Hugs and blessings, Cindy

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  6. Now this looks wonderful and the indoor method of cooking sounds pretty great also! Hugs, Linda

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  7. I have often heard of this technique but was a bit skeptical if it would work. It is nice to hear from someone I trust, that it indeed does work. - I am smirking about Yvonne's comment above regarding the white sheet cake..I always find it 'staring me in the face' too! Very pretty! xo

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  8. This sounds like a really interesting way to cook pork. I'll keep it in mind the next time I plan to cook a pork loin. I hope you have a great day. Blessings...Mary

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  9. I love pork tenderloin, and I've been thinking of trying a different flavor than my usual Mediterranean concoction. I'm going to give this a try, but I'll bake it. Too hot for grilling here too!

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  10. I love pork tenderloin and the seasoning on this sounds wonderful!

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  11. This looks delicious Lynn! What an interesting cooking technique~ it's been in the triple digits here, but I sweat just thinking about turning the oven on to 500 degrees :)

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  12. How easy is that? Love the seasonings and it's a lovely presentation.

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  13. Easy peasy......love it! The seasonings would made it so yummy. Thanks for sharing this wonderful recipe. Happy 4th to you.

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  14. This looks delicious, Lynn, but how does Earl feel about you serving pork?
    You did spy a blue piggy on my recent Santa Fe post. I found that piece at the Saturday flea market. It's turquoise. I purchased it to give to my friend. It's pretty wonderful. You know I'm fond of pigs. ;-)

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  15. OMGosh....did Earl throw a hissy fit???

    This looks amazing.

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  16. I have a pork tenderloin in the freezer...I need to try this out. Thanks for sharing!

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  17. Looks wonderful! Pigalicious!

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  18. This sounds really good, Lynn! I'm saving a copy to try.

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  19. Beautiful! Why is pork so good in the summertime? This definitely sounds like a keeper.

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  20. Hi Lynn,
    Your Rub and Sauce for the tenderloin looks awesome. I really love that Vinegar based Sauce, it is so full of flavor. Hope you are having a great holiday week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  21. There's lots of wonderful flavours in your Southwestern Pork Tenderloin - it sounds delicious! I had not heard about the cooking technique you shared before. I always rest my meat before serving it, but I've never tried anything quite like that. It sounds interesting!

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