Spice Rubbed Grilled Pork Tenderloin →

This is a simple, quick and easy summer grill recipe that incorporates the classic flavor combination of garlic, rosemary, fennel, and sage into a dry rub for grilled pork tenderloin. To avoid an unevenly cooked piece of meat, fold the tapered end of the tenderloin back towards the thick end until you have a roast that is about the same thickness from end to end. Tie with white cotton cooking twine. Tangy, colorful Rhubarb Chutney is a perfect condiment to serve with grilled pork.

Serves 4
Ingredients:

• 1 pork tenderloin (1 to 1 1/2 pounds) silver skin and any excess fat removed

• 1-2 tablespoons olive oil

• Porchetta Spice Rub (see below)

Photo c. foodblogchef 2020

Preparation:

Use a spice grinder or mortar and pestle to combine the ingredients for the dry rub.

• 3 tablespoons crushed fennel seeds

• 1/4 teaspoon crushed red pepper flakes

• 2 teaspoons dried sage

• 1 teaspoon crushed dried rosemary

• 1 teaspoon granulated garlic

• 1 teaspoon Kosher salt

• 1/4 teaspoon black pepper

1. Rub the tenderloin with olive oil. Sprinkle and pat the spice rub onto the surface of the tenderloin and set aside while you prepare the grill. (See *Note below)

2. Optional: for a more evenly cooked tenderloin, fold the tapered end of the piece of meat back towards the thicker end and tie it with white cotton cooking twine at 1-1 ½ inch intervals so you have a roast that is about the same thickness from end to end.

3. Preheat your grill so you can cook with direct heat and then indirect heat.

4. Place the tenderloin over direct heat and sear all sides. (about 1-2 minutes per side)

5. Move the tenderloin to indirect heat and continue cooking turning once until the internal temperature reaches 140°F. (about 5 to 7 minutes per side)

6. Remove the tenderloin from the grill to a clean cutting board and tent loosely with aluminum foil. Rest for 10 minutes; the meat will finish cooking from the residual heat and the juices will redistribute for optimal flavor.

7. Slice and serve. Slice crosswise into thin pieces before serving.

*Note: the tenderloin can be trimmed and rubbed up to 24 hours in advance. You can wrap the prepared tenderloin in plastic wrap and refrigerate for 1 hour up to overnight. Remove from the refrigerator for 30 minutes before grilling.

Wine pairing: Pinot Noir, Zinfandel, Chianti, and Super-Tuscans are often recommended with grilled tenderloin. If you want a lighter summer wine try a Viognier-Chardonnay blend, a Vouvray, or white wine from the Rhone Valley.