We get wonderful pork here at very good prices. I can often buy a 'value pack', around 15lbs, of chops, tenderloin, and loin for less than $2.00 per pound.
In summer I cut the loin into thick chops; in winter I cut it into 3 nice roasts.
The tenderloin we leave whole and is one of our favorite cuts for grilling.
For this we used a spicy rub followed by a slightly spicy basting sauce.
Rubbed Pork Tenderloin
Preparation and cooking time: 30 minutes
- 12oz (350gr) pork tenderloin
- 1/2 chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp powdered ginger
2 tbs ketchup
- 2 tbs red wine vinegar
- 2 tbs Worcestershire sauce
- 2 tbs olive oil
- Mix all ingredients for rub and rub on pork.
- Mix all ingredients for sauce.
- Put pork on barbecue grill or in 400F oven for 25 – 30 minutes. Turn occasionally to brown on all sides.
Baste pork with sauce starting after it's been cooking 15 minutes. Baste 2 – 3 times.
- When you think pork is done slice into middle to check. Slightly pink is is perfect.
- Remove, slice and serve.
I have, once again, been complimented on the simplicity of my recipes.
At least, I think it was a compliment.
With the advent of molecular gastronomy in recent years, simple doesn't seem to be a popular trend.
As I wander the world of food blogs I tend to see complicated, rather than simple, recipes.
I like complicated.
On a crisp winter day I'm happy spending time in the kitchen…. Lots of time.
But not every day.
And definitely not during the summer when there is so much other stuff that needs doing.
Is 'simple' no longer done?
Do you all spend hours in in the kitchen every day making, plating, and taking photos of elaborate dishes?
Does complicated make it better?
Personally, I like letting the food shine.
A fresh garden tomato only needs a light sprinkling of pepper and a tiny, tiny bit of salt for me…. if that. Extra, extra virgin olive oil and aged Balsamic vinegar aren't needed (although I like that as well)
Complicated, with a long list on ingredients has its place…. But so does simple.
Was I being truly complimented?
Or just patronized?