Tender and full of flavor, this juicy tenderloin couldn’t be much more convenient on hectic weeknights. Make ahead the night before, marinate during the day, then grill when you get home. Mary Ann Lee - Clifton Park, New York
- 2 tablespoons brown sugar
- 3/4 teaspoon salt
- 3/4 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 1/4 teaspoon pepper
- 1 pork tenderloin (1 pound)
- 1/2 cup cola
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder
- In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight.
- In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside.
- Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing. Yield: 4 servings.
Originally published as Grilled Spicy Pork Tenderloin in Healthy Cooking April/May 2010, p57
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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