Is there anything quicker to cook or easier than pork tenderloin? Last night's version was particularly easy on this cook since the barbecue was put into use in a lovely summer dinner that was a true team effort. I really lucked out because the Big Guy's back from New York and I wasn't the one that had to do the grillin' during another hot summer night.
In this case, pork tenderloin's butterflied and given a rubdown with a super adobo spice mix and cooked quickly on a medium hot charcoal grill. Accompanied by a fresh spicy bean salsa aka pico de gallo without a speck of added fat, it's all delicious and easy on the calories too. One tenderloin easily makes 3 servings which is perfect when you've a lunch to pack the next day AND more importantly you're wanting that bathroom scale to go an unaccustomed direction (down).
By the way, check out the link here for another great grilled pork tenderloin recipe and instructions on how to butterfly a tenderloin.
Adobo Rubbed Pork tenderloin with Black Bean Pico De Gallo (adapted from epicurious.com)
1 pork tenderloin, butterflied
3 tablespoons paprika
1 tablespoon coarse ground black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
Combine spice mix and rub into both sides of pork tenderloin. Refrigerate covered for several hours but allow to sit at room temperature for 20 minutes before grilling. Grill 8 minutes per side over medium hot coals. Allow to rest 5 minutes before slicing. Serve with pico de gallo.
Pico de Gallo
1 16 ounce can black beans, rinsed and drained
2 cups mini pearl tomatoes, quartered
1/2 cup diced red onion
1/2 cup chopped cilantro
1 large jalapeno, chopped
2 tablespoons fresh lime juice
1-1/2 teaspoons chili powder
Salt to taste
Combine ingredients together and chill until serving time. Download Adobo Rubbed Pork Tenderloin with Black Bean Pico De Gallo
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