Fast and good. Especially with a sweet sauce. And even better when spicy.
Ingredients
1 - 1.5 lb pork tenderloin
dry rub consisting of equal amounts of:
- salt
- pepper
- ground ancho chile
- ground cumin
Tools
Gas Grill, preheated all the way hot
Tongs
Knife for Slicing
Instructions
Coat tenderloin with dry rub.
Cook on hot grill turning several times to keep from burning.
Check doneness with knife after 10 minutes.
Notes
Dry rub: try 1/2 tsp ea spice to start and make more if required.
Done: make sure red is gone and pink is almost gone - if its all the way gone it will be too dry.
Alternately cook over lump charcoal direct with a smoking wood.
Make this with chipotle or cayenne someplace in the dry rub or sauce.
Try a variation of the pear sauce by sauteing a shallot in vegetable oil till brown; slicing the pears and sprinkling on chipotle or cayenne, and sauteing them until brown. Add water to cover, add 2 Tbsp sugar to taste and bring to rapid boil to convert the mix to simple sugar. Reduce the heat, thin the sauce and serve on the plate over the sliced pork.