Directions: |
Directions:Blot the tenderloins dry with paper toweling. Cut each tenderloin in half. Make parallel cuts about 1 inch apart and 1/2 inch deep in one side of each piece. Place them in a container, cut side down, and sprinkle evenly with some of the dry rub. Turn them and sprinkle the cut side of the tenderloins with additional dry rub. The rub should coat the tenderloins evenly. Cover the tenderloins and refrigerate for at least 2 hours (this can be done up to 12 hours in advance). Preheat a gas grill to medium high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. spread the coals in an even bed. Clean the cooking grate. While the grill is heating, make the mop; Simmer the pomegranate juice in a small saucepan over high heat until it reduces by half. Add the molasses and vinegar, stir well, and bring to a simmer. Remove the mop from the heat and reserve 3 tablespoons of the mop to drizzle on the pork after it is cooked. Reserve the remainder to brush onto the pork as it grills. Thread the pork tenderloins into a curved skewer with the cuts on the outer side of the curve to create a fan shape. The cuts in the pork tenderloin should be on the outside of the curve. Brush the tenderloin with a little of the olive oil. Place the tenderloins on the grill and grill until the tenderloin is marked on the first side, about 1 minute. Turn carefully and brush the upper side of the tenderloin with some of the mop. Turn the tenderloins again when the second side is marked, about 2 minutes, and brush with the mop once again. Grill for another 2 to 3 minutes, then turn once more and finish grilling on the seconds side until the pork is cooked, another 2 to 3 minutes. Remove the tenderloins from the grill and carefully pull them off the skewers. Set them on a bed of beans and greens on a heated platter. Drizzle the reserved mop over the pork and serve. |
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