Pork tenderloin is a great resource for a fairly inexpensive cut of meat, which tastes great, and can be prepared rather quickly. They are often sold in cry-0-vac packaging and lends them to being able to be stored in your fridge for a week or more to be used on the fly when you need a quick, easy meal prep. They often are packaged as two tenderloins and this is generally enough for a main meal, with some leftover for another day. Using a meat thermometer will greatly aid in preparing to your liking. Spice rubs give a big flavor hit, and with such a tender cut, there’s not a great need to marinate.
Spice Rubbed Pork Tenderloin
- 1 1/2 teaspoons dried rosemary (I usually whir in the food chopper into finer pieces)
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried thyme
- 2 teaspoons garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 pork tenderloins (usually sold two in a package–1 1/2 to 2 pounds total)
Mix together all the dry ingredients in a small bowl. Remove tenderloins from package. Rub all sides of meat with spice mixture. The tenderloins are naturally thicker on one end. I generally fold them under on the thinner end so that the meat will cook more evenly, and the meat is roughly the same thickness through the whole length. As the meat cooks it should “stick” together in this position without having to worry about tying it.
Lower the grill temperature to medium high. The meat is also cut such that it has three sides. Place the tenderloin on the preheated grill. Cook for 6 minutes, on each of the three sides.
Insert meat thermometer into the thickest portion of the meat after you turn onto the third side. The meat will still be slightly pink @ 160 degrees (it’s safe to eat @ 145 degrees). Remove from grill and let sit 5 – 10 minutes to let the juices settle. If you don’t have a meat thermometer, it generally takes about 18 – 20 minutes to cook, and can overcook quickly–check frequently for your desired doneness.
This recipe goes great served with Cheesy Potatoes: http://obsessmuch.com/2011/04/25/recipe-day-cheesy-potatoes/
Thinly sliced leftover meat makes great quesadillas or quick barbecue wraps. Enjoy!