This recipe for Spiced Grilled Pork Tenderloin offers a flavorful and quick way to prepare a lean and tender cut of meat. Pork tenderloin, known for its lower fat content, becomes a delightful canvas for the bold flavors of assertive spices. With a cooking time of about 30 minutes, this dish is perfect for a weeknight dinner or a delicious lunch the next day as leftovers can be used to create fantastic sandwiches. Whether you choose to grill or broil the tenderloin, the combination of Dijon mustard, curry powder (or your preferred spice mixture), and a touch of seasoning results in a mouthwatering dish that will leave your taste buds craving for more. To complement the flavors, serve the grilled pork tenderloin with your favorite chutney or relish for a delightful experience.
MAKES: 3 to 4 servings
TIME: About 30 minutes
INGREDIENTS:
- 2 tablespoons Dijon mustard
- 2 tablespoons curry powder, garam masala, or other spice mixture, or to taste
- Salt and freshly ground black pepper
- 1 1/4 pounds pork tenderloin in 1 piece
- Raw Onion Chutney, Corn and Tomato Relish, or bottled chutney
INSTRUCTIONS:
- Heat a charcoal or gas grill or preheat the broiler until it becomes quite hot. Position the grill rack or broiler 2 to 4 inches from the heat source.
- In a small bowl, blend the Dijon mustard, curry powder (or your preferred spice mixture), and some salt and pepper to create a flavorful rub.
- Rub this spice mixture all over the pork tenderloin, ensuring even coating on all sides.
- Grill or broil the tenderloin, turning to brown all sides well. If you notice it starting to burn, adjust the rack farther from the heat source.
- Cook the tenderloin until it is almost cooked through but still slightly pink in the center, which will take about 10 to 15 minutes. The internal temperature at the center should not exceed 145–150°F to maintain tenderness.
- Allow the grilled pork tenderloin to rest for 10 minutes before cutting it into 1/2-inch-thick slices.
- Serve the succulent pork slices with your choice of chutney or relish for a burst of complementary flavors.
MISO GRILLED OR BROILED PORK TENDERLOIN VARIATION:
- For a delightful Japanese-inspired twist, you can prepare Miso Grilled or Broiled Pork Tenderloin. Omit the mustard, curry, salt, and pepper.
- Instead, rub the tenderloin with 1/4 cup white, yellow, or red miso paste to infuse it with the rich umami flavors of miso.
Whether you choose the spiced version with curry powder or the umami-rich Miso variation, this Grilled Pork Tenderloin recipe promises a delectable and satisfying meal. The tender and juicy pork, combined with the bold spices, creates a harmonious blend of flavors that will impress your family and guests alike. Enjoy the convenience of quick cooking and the mouthwatering results of this delightful pork dish!
TIPS:
- Look for a fresh and well-trimmed pork tenderloin. Choose a piece with a slightly pinkish color and minimal visible fat for the best texture and taste.
- The recipe suggests using curry powder, garam masala, or your preferred spice mixture. Feel free to get creative and try different spice blends to discover your favorite combination.
- Adjust the amount of spice mixture according to your preference for spiciness. If you enjoy bolder flavors, use a bit more spice, but if you prefer milder tastes, go easy on the seasoning.
- Along with the spice mixture, remember to season the pork with salt and freshly ground black pepper to enhance the overall flavor of the dish.
- Ensure that the grill or broiler is preheated to a high temperature before adding the pork tenderloin. This helps in achieving a well-seared crust on the outside of the meat.
- When rubbing the spice mixture on the pork, make sure to coat all sides evenly to create a flavorful crust that enhances the taste of the tenderloin.
- Be attentive to the cooking time to avoid overcooking the pork. Cooking it until it’s slightly pink in the center will keep the meat tender and juicy.
- After cooking, allow the pork tenderloin to rest for about 10 minutes. This resting period allows the meat juices to redistribute, resulting in more succulent slices.
