Recipe Information
- Yield: Serves 6
- Cooking Time: 1 - 1 1/2 hours
Dry spice rubs mate beautifully with pork tenderloins, particularly rubs with a hint of sugar to help caramelize and crust the surface. Most meat markets package tenderloins in pairs. Even if you don’t intend to finish both in one meal, consider cooking them together because the cold pork tastes great the next day, simply sliced and plated or piled on a sandwich.
Ingredients
- 2 tablespoons espresso powder
- 1 tablespoon turbinado sugar (Sugar in the Raw)
- 2 teaspoons ground chipotle chile
- 2 teaspoons coarse salt, either kosher or sea salt
- 1 teaspoon freshly milled pepper
- Two 12 to14-ounce sections of pork tenderloin
Directions
- Stir together the dry rub ingredients in a small bowl. Massage the mixture into the tenderloins and let sit covered at room temperature for 20 to 30 minutes.
- Fire up the grill for a two-level fire capable of cooking first on high heat and then on medium.
- Arrange the tenderloins on the grill over high heat, angling their thinner ends away from the hottest part of the fire. Grill uncovered for five minutes, rolling them on all sides. Move the tenderloin to medium heat and estimate the rest of the cooking time by the thickness of the meat. Skinny tenderloins (about 1 1/2 inches in diameter) require an additional 8 to 10 minutes over medium heat. Plump tenderloins (up to 2 1/2 inches in diameter) may need twice that long. Continue rolling on all sides for even cooking and a fully crusted surface. The pork is ready when its internal temperature reaches 155 degrees F to 160 F. Let it rest for 5 minutes, covered with foil, before carving. We think very thin slices offer the best flavor, but cut it whatever way pleases you.
