Grilled Pork Tenderloin
Sometimes cooking simple is the best –particularly on evenings where all you want to do is collapse into your couch. On exactly this type of evening, I grabbed a pork tenderloin at Trader Joe’s, opened my spice cabinet and invented my own special dry rub of “on hand” materials, which consisted of dried thyme, paprika, ground fennel seeds and ground red pepper flakes. I let this creation marinate for about 30 minutes and tossed it on a hot grill (medium high). I like pork just a little tiny bit pink. If that is what you are going for then let it cook on the grill for about 16 or 17 minutes and then sit for an extra 10 to 15 before slicing.
Grilled Pork Tenderloin – Serves 3
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp garlic powder
1/2 ground fennel
1/4 tsp red pepper flakes
Fresh ground pepper and sea salt to taste
2-3 tbsp olive oil
1 small pork tenderloin
Mix the dry rub ingredients together with 2-3 tbsp of olive oil and coat the tenderloin. Let marinate (depending on time available to you 30 minutes and up to 8 hours). I would be generous with the olive oil because it helps to seal in the juices when you sear it on the grill. Grill on high heat, flipping every 2 minutes until all sides are charred, pouring any leftover oil/rub as you flip. Once charred on all sides, reduce to medium high heat and cover and cook for another 10 minutes. Assuming you like your pork just a bit pink to the touch, when you poke the tenderloin, it should be firm, not squishy, but not hard as a rock. Let sit for 10 minutes and slice in 1/2 inch pieces.
[Note: If you don’t have a grill, you can alternatively sear the tenderloin on the stove top in a large skillet or grill pan so that it is browned on all sides (3-4 minutes) and then put in an oven for 13-15 minutes at 350 depending on the thickness of the tenderloin]