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!

Have a happy day:@)

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