Life's back under control, and we're back to cooking again. Last night Drew did the chef work, and he made a delicious Chili-Rubbed Pork Tenderloin with grilled vegetables and Black Bean Salad.
The Rub
1 tbls packed brown sugar
1 tbls chile powder
1 tsp cumin
3/4 tsp salt
1/2 tsp garlic powder
1/4 tsp ground black pepper
2 lbs. Pork tenderloins - trimmed of fat
2 tsp olive oil
In a small bowl combine all of the rub ingredients, mashing with a fork to mix thoroughly. Coat the pork with olive oil and then season evenly with the rub. Allow the pork to stand at room temperature for 20 minutes before grilling.
Heat grill to medium heat. Grill the pork over direct medium heat, turning every 5 minutes, with the lid closed as much as possible until the outsides are evenly sealed and the internal temperature reaches 150. It should take about 15-20 minutes. Remove from the grill and let rest 3-5 minutes before serving.
The outside should be crispy and the inside should be moist and free of any pinkish coloring. AMAZING.
Marinated Grilled Vegetables
Chile Lime Marinade:
1/4 cup soy sauce
2 tbls lime juice
1 tsp cumin
1 tsp chile powder
1 tsp onion powder
1/2 tsp ground black pepper
Let zucchini, squash and red onion sit in marinade for 20-30 minutes, then grill over medium heat until tender and slightly charred on the outside.
Black Bean Salad
2 cans black beans
2 cups grape tomatoes cut in half
1 cup finely diced white onion
1/2 cup chopped Italian parsley leaves
2 tbls olive oil
1 tbls lime juice
2 tsp minced garlic
1/2 tsp paprika
1/2 tsp salt
Mix all the ingredients together in a big bowl and let rest at room temperature for 45 minutes.
That's all folks. Enjoy
