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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Pork tenderloins are great June. This recipe looks fabulous and I can't wait to try all the glorious rub ingredients to go with it! HUGS, Mary L.
Posted by: Mary from Apron Strings & Wedding Rings | 07/29/2011 at 09:34 AM
Mary, I agree - pork tenderloin's a great week night dinner item and about as versatile as good ole' chicken is too. The link shown is to the Jamaican pork tenderloin and one of the Big Guy's specialties. It's delicious too!
Posted by: June | 07/29/2011 at 09:54 AM
I love epicurious.com too and even have their app on my iphone. I love pork tenderloin and this recipe looks very inviting. The black bean pico de gallo is a great addition and will be added to my list of regulars.
Posted by: Lorraine | 07/29/2011 at 10:48 AM
Lorraine - mmm - iphone? I haven't graduated yet. LOL
Posted by: June | 07/29/2011 at 11:36 AM
That adobo rub looks scrumptious! I bet it is good to have the big guy back! That Bean salsa looks luscious, also - I would do that with tomatillos in lieu of the tomatoes due to my allergy and add a red bell pepper for the color...
Posted by: Nanan | 07/29/2011 at 12:55 PM
Yes Lea, it's GREAT to have the Big Guy home. Good idea substituting tomatillos for the tomatoes and adding bell pepper. I think the flavors will be lovely! A little sweet corn wouldn't hurt either.
Posted by: June | 07/29/2011 at 01:38 PM