Monday, August 11, 2008

Spicy Pork Tenderloin

I love pork tenderloin. If I want to make pork, 9 times out of ten I made tenderloin. I usually cook it in the oven or grill it. I have also made it for stir-fry. Sometime I would like to stuff it or butterfly it. Once I had a dinner party and made a pork tenderloin recipe from Under the Tuscan Sun, which has lovely Italian recipes in it. But I digress.

So here is what you need: a pork tenderloin, some seasoned salt (that is the Spike), ground mustard, chipotle chile powder, five-spice powder, garlic, red onion, and olive oil.

Here are the spices. I hate measuring when I'm not following recipes. The middle is seasoned salt, yellow is mustard, red is chipotle and the brownish is five spice. You can use a few teaspoons of each, I used a good amount of chipotle to make it spicy!
Smash a few garlic cloves with the side of your knife! It helps get your aggression out. Oh yeah and you can peel the papery skin off much much easier too.
Mix the spices and put them in a food processor with the garlic.

Chop your red onion and add it to the food processor. It looks so pretty!

Pour some extra virgin olive oil in there.

Blend it all up.

Put the pork tenderloin in a pan and pour the marinade on top. Spread it out evenly all over the tenderloin, and get the bottom too. Then stick a lid/silverfoil on and stick it in the fridge for a few hours.

After the pork has marinated for a while start up your grill. My husband is a firm believer of charcoal grilling, so that is what we use.( Especially since he does all the grilling.) It has such a nice smoky flavor. But use your gas grill if you must. Use a meat thermometer so you can see when it is done. It should be 160 degrees, so make sure you don't overcook. It doesn't take too long to cook.

Not the best picture...we were hungry! I served this with the Cheesy Sausage Potato Cups I had made earlier in the day, and some coleslaw.
It had a great spicy flavor, and the outside was nice and crisp, while it remained very moist and tender. I have to give my husband credit for the grilling, and myself the flavor credit! Ha

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