The rub that I use for this grilled tenderloin is not a dry rub, but it's more the texture of a paste. I really like the robust combination of flavors, and I developed a chipotle-peach barbecue sauce just to accompany this tender grilled cut of meat. Of course, if you'd like to take a shortcut with the sauce, you could use your favorite sauce. It's full throttle flavor and the chipotle-peach grillin' sauce has a sweet and spicy bite! It has a Southwestern flare, and makes a delicious pork taco or quesadilla,too. IF there are any leftovers....
You'll need:
3 lbs. pork tenderloin [ I used 2 @ around 1 1/2 lbs. each]
For the paste rub you'll need:
1/2 tsp. each ground chipotle pepper, ground mustard
1/2 tsp. each paprika, cocoa powder
3/4 tsp. salt
1 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. each oregano and dark chili powder
1-2 tsp. lime/lemon juice
2 tsp. olive oil
1 Tbs. brown sugar
a few turns of black pepper
Place all of the ingredients in to a small mixing bowl and mix to form the paste.
Rub on all sides of the pork tenderloin, then cover with plastic wrap, and place into the refrigerator. Marinate for 4-6 hours or overnight.
Remove from the fridge around 15-20 minutes prior to grilling to allow the meat to warm to room temperature. Seer the tenderloin over high heat for 2 minutes on all 4 sides.
Continue to cook on the widest sides for 6-8 minutes depending on the thickness of your tenderloin. Adjust the cooking time based on how thick the tenderloins are that you're cooking. Mine were basically 21/2-3 inches at their thickest. The general recommendation is to cook whole pork [not ground] to an internal temperature of at least 145 degrees or medium rare. Brush on the grillin' sauce during the last few minutes of cooking.
Rest loosely covered with aluminum foil for about 5 minutes before carving. Serve with chipotle-peach barbecue grillin' sauce or your favorite sauce.. Yield: 6-8 servings
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