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GRILLED SPICE-RUBBED PORK TENDERLOIN STEAKS WITH HONEY-CHIPOTLE BARBECUE SAUCE Recipe

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This recipe for GRILLED SPICE-RUBBED PORK TENDERLOIN STEAKS WITH HONEY-CHIPOTLE BARBECUE SAUCE is from COX, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Large Pork Tenderloins
1 Tbsp Chili Powder
2 tsp Ground Cumin
2 tsp Light Brown Sugar
2 tsp garlic powder
Kosher Salt and Freshly Ground Black Pepper
½ Cup Honey
¼ Cup Apple Cider Vinegar
3 Tbsp Tomato Paste
1 Chipotle, minced, plus 2 Tbsp Adobo Sauce
(from the can of chipotles in adobo sauce)
1 tsp Dijon Mustard
Directions:
Directions:
Trim the pork of any silver skin and excess fat, and cut each h tenderloin on the diagonal into four pieces about 2 inches thick. Turn the pieces is that they're lying on a cut side, and using a meat mallet, a small heavy skillet, or the heel of your hand, lightly pound the steaks so they're about ½ inch thick.

In a small bowl, mix the chili powder, cumin, brown sugar, garlic powder, 2 tsp salt, and 1 tsp black pepper. Rub this spice mixture all over the pork and let sit for at least 15 minutes at room temperature. Refrigerate for up to 2 hours.

Heat a gas grill to medium high. When the grill is ready, cook the pork, covered, until it forms nice grill marks about 3 minutes. Flip and continue cooking until just firm to the touch but still a little pink in the center. (an instant read thermometer inserted into the center of each steak should register 140ºF), another 3 to 4 minutes.

Transfer the pork to a large serving platter and let rest, tented with foil. Meanwhile, in a small bowl, stir the honey, vinegar, tomato paste, chipotle and adobo sauce, and mustard, and season with salt and pepper to taste. Spoon the sauce over the pork.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
9/10 Can also substitute Pork Chops.

 

 

 

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