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Chili-Rubbed Pork Tenderloin

Plenty of free time on a lovely Saturday afternoon can be utilized in so many ways. This weekend, I turned that little gift into a fantastically grilled dinner of first-time recipes for me and the Hubs! There are so many dishes I want to make on my Big Green Egg grill/smoker, so today I attempted to tackle some simple ones.

Tonight’s dinner was a meat we enjoy pretty regularly – pork tenderloin. It can be a flavorful, moist and lean meat that works very well to meet the nutritional requirements of a New Year’s diet and still offers a savory and potentially creative main course.

Seasoned with Rufus Teague and Dean & Deluca Chili Powder blend

I rubbed each tenderloin with olive oil then seasoned them with a chili powder blend from Dean & Deluca and some Rufus Teague spicy meat rub, which is made right here in Kansas City. Got the grill nice and hot then threw some hickory woodchips on to produce a nice smokey flavor.  A few foil-wrapped yams went onto the 400-degree grill about a half hour before the meat. The tenderloins cooked about 8 minutes on each side (longer than the 5-minute per side recipe instruction) until the thermometer reached 145 degrees. Be sure to let the tenderloins rest about 10 minutes before slicing.

The three yams were peeled and mixed with 1/4 block of light cream cheese and 3/4 cup of shredded gouda cheese then topped with a little fleur de sel. Next time I might squeeze the juice of a half orange into it.

After plating up the extra juicy pork tenderloin and scooping a creamy spatula full of  the yams beside it, I drizzled balsamic glaze across the top (I just used bottle balsamic glaze, but making my own by carmelizing sugar and adding blackberry preserves is on the list for next time).

It’s hard to say which was more satisfying, the meal itself or The Hubs saying twice that this was “as good or better than going to a restaurant” (perhaps eating in the recliner and watching football played into that statement). But I must say, the pork was tasty and tender. It paired very well with the slightly sweet yet savory sustenance of the yam mixture.

Try this on your grill. It’s an easy, tasty and healthy way to enjoy a beautiful night.

2 Comments Post a comment
  1. This looks fabulous, I love pork tenderloin, add to that yams and gouda? I’m coming over for dinner! Seriously though, very nice, I can’t wait to try it.

    January 10, 2012
  2. John #

    Rufus was the magic. 🙂

    February 7, 2012

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