Grilled Chili-Rubbed Pork Tenderloin

Name: Grilled Chili-Rubbed Pork Tenderloin
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons packed brown sugar; 2 teaspoons chili powder; 1 clove garlic, finely chopped; 1 teaspoon ground cumin; 0 teaspoons ground red pepper (cayenne); 454 grams pork tenderloin (about; 1 teaspoon salt; 1 teaspoon vegetable oil

Grilled Chili-Rubbed Pork Tenderloin is a gluten free and dairy free main course. One serving contains 158 calories, 24g of protein, and 5g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. If you have pork tenderloin, salt, garlic, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Grill

Bowl

Brush pork with oil. Rub and press spice mixture on all sides of pork.

Ingredients you will need

Pork

Cooking Oil

Dry Seasoning Rub

Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Cut pork into slices.

Ingredients you will need

Pork

Equipment

Grill

Bowl

Kitchen Thermometer

Ingredients

Servings:

2teaspoons

packed brown sugar 2teaspoons

chili powder 1clove

garlic, finely chopped 1teaspoon

ground cumin 0teaspoons

ground red pepper (cayenne)454grams

pork tenderloin (about 1teaspoon

salt 1teaspoon

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Reginato Malbec rosé. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 17 dollars per bottle.