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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sweet~and~Smoky Grilled Pork Tenderloins Recipe

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This recipe for Sweet~and~Smoky Grilled Pork Tenderloins is from Fifty Years in the Kitchen by Marj Moritz, 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:  
⅓ cup packed brown sugar
2 Tbsp. kosher salt
1 tsp. smoked paprika
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. ground mustard
2 (1-lb.) pork tenderloins
1 Tbsp. Canola oil
Directions:
Directions:
1. Place a wire rack inside a rimmed baking sheet, and set aside. Whisk together brown sugar, salt, smoked paprika, onion powder, garlic powder, and ground mustard in a small bowl. Pour sugar mixture into a gallon-sized zip-lock plastic bag, add pork, and seal well. Shake bag until pork is coated. Let stand 5 minutes; shake bag again to coat pork. Remove pork from bag, and transfer to prepared rack: discard sugar mixture. Refrigerate, uncovered, 8 to 12 hours.

2. Remove pork from refrigerator; let stand at room temperature 3 minutes. Gently brush pork with oil (do not brush off dry rub). Preheat grill to medium-high heat (400º F-45º F).

3. Place pork on oiled grates; grill, uncovered, turning occasionally, until charred in spots and an instant-read thermometer inserted into thickest portion of pork registers 140º F, 15 to 20 minutes. Remove from grill; let stand 15 minutes. (Temperature will rise to 145º F) Slice and serve with Corn-on-the-Cob and tomato salad.
Personal Notes:
Personal Notes:
Chill and grill dinners are a breeze with make-ahead marinades and flavor-packed dry rubs. The flavor on this meat is amazing and will soon be a frequently requested family meal.

 

 

 

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