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Basics

Time To Grill That Pork Tenderloin

By LINDA GIUCA

Special To The Courant

June 5, 2014

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Whenever we see pork tenderloins on sale at the supermarket, we buy extra for the freezer. Boneless tenderloins cook quickly, either in the oven, on top of the stove or on the grill.

At this time of year, grilling is the perfect option and adds a bit of smoky flavor to the meat. A quick marinade or spice rub enhances the flavor of the pork. At the least, give the meat a quick turn in your favorite Italian dressing. Better yet, take a few minutes to mix a fresh combination of olive oil and spices. Our recipe includes cumin, paprika and thyme but feel free to substitute spices or herbs that you have on hand or prefer.

GRILLED PORK TENDERLOIN

>>1 package of 2 pork tenderloins, about 1 pound each

>>1 tablespoon kosher salt

>>1 teaspoon brown sugar

>>1 tablespoon paprika

>>1/2 teaspoon black pepper

>>1 teaspoon garlic powder

>>1 teaspoon onion powder

>>1 teaspoon ground cumin

>>1/2 teaspoon dry thyme

>>2 tablespoon olive oil

In a large mixing bowl, combine salt, paprika, black pepper, garlic powder, onion powder, ground cumin, thyme and olive oil. Place the tenderloins in the bowl and coat the meat well with the spice mixture.

Preheat the grill to medium high and cook, turning often, until the meat reaches an internal temperature of 145 degrees for a pink center and 160 degrees for well done. Remove from grill, and allow to rest for 5 to 10 minutes. Slice and serve. Serves 4.