Okay here's a recipe for you pork lovers that love to grill, and let me tell you, if you do this recipe that I tweaked from one of my aunty friends, you'll definitely say, "wow Ron Broke Da Mouth!" Here goes. First go and get that grill of yours up to medium high heat.
Get a Pork Tenderloin about 3 lbs., and tie it with some wet twine so it stays formed like a log.
Okay, now we got that shit outta da way, you'll need these ingredients, and I'm just using the measurements here as just a guideline, you can add or subtract if you feel like it.
4 tbsp. onion powder
4 tbsp. garlic powder
4 tbsp. chipoltle chili powder
1 tsp. celery salt
2 tsp. Kosher salt
3/4 cup of raw brown sugar
4 tbsp. of red pepper flakes
1 tsp. cumin
1 tsp. cinnamon powder
4 tbsp. cracked pepper corns
1. Mix all of the ingredients well in a bowl.
2. Toss the tenderloin around in the bowl, and press in the ingredients so it adheres to the pork loin.
3. Let it stand at room temperature for about 20 minutes. (The tenderloin cooks better on the grill when it's not cold right outta the refrigerator.
4. Grill the tenderloin until there's a crust formed all around it, continue to grill it until it is cooked through. The inside temperature at the thickest part (center) should register at least 155 deg. f, and you can take it off of the grill as the loin will continue to cook as it rests on the chopping board.
Serve with lots of beers ha ha!!!!
Get a Pork Tenderloin about 3 lbs., and tie it with some wet twine so it stays formed like a log.
Okay, now we got that shit outta da way, you'll need these ingredients, and I'm just using the measurements here as just a guideline, you can add or subtract if you feel like it.
4 tbsp. onion powder
4 tbsp. garlic powder
4 tbsp. chipoltle chili powder
1 tsp. celery salt
2 tsp. Kosher salt
3/4 cup of raw brown sugar
4 tbsp. of red pepper flakes
1 tsp. cumin
1 tsp. cinnamon powder
4 tbsp. cracked pepper corns
1. Mix all of the ingredients well in a bowl.
2. Toss the tenderloin around in the bowl, and press in the ingredients so it adheres to the pork loin.
3. Let it stand at room temperature for about 20 minutes. (The tenderloin cooks better on the grill when it's not cold right outta the refrigerator.
4. Grill the tenderloin until there's a crust formed all around it, continue to grill it until it is cooked through. The inside temperature at the thickest part (center) should register at least 155 deg. f, and you can take it off of the grill as the loin will continue to cook as it rests on the chopping board.
Serve with lots of beers ha ha!!!!
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