Sweet and Spicy Pork Tenderloin

A quick-to-fix rub is the source for the pork’s complex mix of sweet and spicy flavor. The recipe makes more spice mixture than you’ll need, so store the extra in a sealed jar for up to a month and use it on ribs, chops, steaks or even burgers.

RUB
3 tablespoons chili powder
2 tablespoons coarse salt
1 tablespoon black pepper
1 tablespoon packed brown sugar
1 tablespoon garlic powder
2 teaspoons cayenne pepper
2 teaspoons dry mustard
2 teaspoons ground sage


PORK

2 (1-lb.) pork tenderloins


GLAZE
1 cup orange juice
1/4 cup pure maple syrup
1/4 cup finely chopped onion
1/2 teaspoon Worcestershire sauce


1. Combine all rub ingredients in small jar.

2. Place each tenderloin on cutting board; make a long cut in center running the length of the meat, stopping about 1/4 inch from edge. Spread open; gently flatten with heel of your hand. Sprinkle each side with 1 to 2 tablespoons of the rub to coat well. (Pork can be made to this point 1 day ahead. Cover and refrigerate.)

3. Place all glaze ingredients in small saucepan; boil 20 minutes or until mixture is reduced to thickened syrup (you should have about 1/2 cup). Reserve 2 tablespoons of the glaze for brushing over pork during grilling.

4. Heat grill. Grill pork, covered, over medium-high heat or coals 4 to 6 minutes or until internal temperature reaches 145°F. to 150°F., turning once. Brush with reserved glaze; grill 2 minutes or until glaze begins to bubble and color, turning once. Remove pork; brush with remaining glaze. Cover loosely with foil; let stand 10 minutes.


6 servings


PER SERVING: 265 calories, 6.5 g total fat (2 g saturated fat), 34.5 g protein, 16 g carbohydrate, 95 mg cholesterol, 655 mg sodium, 1 g fiber




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