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
1 Tblsp paprika
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)
3/4 C apple cider vinegar
3 Tblsp brown sugar
2 Tblsp ketchup
1/2 tsp red pepper flakes
pinch of salt
- Mix the spices in the rub (first 7 ingredients).
- Coat the pork in the oil and sprinkle the spices all over the meat.
- Wrap in plastic wrap and refrigerate 3-6 hours.
- 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.
- Remove pork from fridge 30 minutes before cooking (for both the grill and oven).
- 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.
- Let rest up to 15 minutes, slice and enjoy!