Spice-Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin
Spice-Rubbed Pork Tenderloin

PREP TIME

45

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

45

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup plus 1 tsp kosher salt

  • 1/4

    cup sherry vinegar

  • 1/4

    cup sugar

  • 1/2

    tsp whole black peppercorns

  • 12

    sprigs thyme

  • 3

    cloves garlic, peeled and smashed

  • 1

    (1- to 1 1/2-lb) pork tenderloin, trimmed

  • 2

    TBSP paprika

  • 2

    tsp dry mustard

  • 2

    tsp ground coriander

  • 2

    tsp ground cumin

  • 2

    tsp ground fennel

  • 1

    tsp coarsely ground black pepper

  • 2

    TBSP canola oil

Directions

In a medium pot, combine 3 cups water, 1/4 cup salt, vinegar, sugar, peppercorns, thyme and garlic. Bring to a boil, stirring occasionally. Remove from heat, add 3 cups ice and stir til melted. When mixture has cooled to room temp, transfer to a large ziploc bag. Add pork, seal and place in a large bowl. Chill 1 to 3 hrs. Preheat grill to medium-high heat. Drain and rinse pork (discarding marinade). Pat meat dry and transfer to a large, shallow dish. In a small bowl, combine paprika, mustard, coriander, cumin, fennel, pepper and remaining 1 tsp salt. Rub oil on pork, then pat with spice mixture to coat. Set aside at room temp for 20 minutes. Grill pork til browned on all side, and a thermometer reads 155, about 20 minutes. Let rest 10 minutes.

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