I can’t believe July is almost here – June has just flown by! With the Fourth of July coming up I wanted to post some of our favorite recipes for the grill. I’ll start with my favorite pork tenderloin recipe and possibly one of my favorite recipes for the grill.
The spice rub for this pork is phenomenal – I just I doubled the spice rub from the original recipe to cover both tenderloins. I would recommend using a meat thermometer to ensure your pork is cooked thoroughly. We usually grill the pork but recently we had inclement weather and I had to cook the pork in the oven, which worked just as well. In fact, we poured the pan juices over the cooked pork – wow I had no idea this recipe could get any better 😉
Grilled Pork Tenderloin Sandwiches
¼ cup hot jalapeño jelly
1 teaspoon water
2 Tablespoons paprika
2 – 3 teaspoons salt
2 teaspoons granulated sugar
2 teaspoons light brown sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground black pepper
2 – 2.5 pounds(1 pound each) pork tenderloin, fat trimmed
¼ ranch dressing
¼ cup sweet tomato-based barbecue sauce
kaiser rolls or hamburger buns
1. Heat grill to medium-high heat or preheat oven to 425F. If cooking in the oven coat a baking sheet with sides with cooking spray.
2. Mix jalapeño jelly and water in a bowl with a whisk or fork and set aside.
3. Remove pork tenderloin from package, rinse, and pat dry.
4. Mix paprika, salt, granulated sugar, brown sugar, chili powder, cumin, and black pepper. Coat pork tenderloins with mixture. If grilling go to next step, if cooking in the oven go to step 6.
5. For Grilling: grill 15 minutes, turning occasionally. Brush jelly mixture and cook until pork reaches 155F on a meat thermometer, about 5 minutes. Remove pork, cover, and let sit for 15 minutes. Go to step 7.
6. For Cooking in the oven: Place pork on a cookie sheet with sides and cook for 15 minutes. Coat pork with jelly mixture and turn. Cook for an additional 25 minutes or until pork reaches 155F. Remove pork, cover, and let sit for 15 minutes.
7. Slice pork in ½ inch pieces.
9. Place pork on buns and top with ranch mixture.
Source: Slightly adapted from Cooking Light