Actually, it’s a rubbed and barbecued pork tenderloin.
I’m not certain when people started specifying that meat be ‘rubbed’. I’m also not certain why they felt a need to.
My mother, and I’m certain her mother, always ‘seasoned’ meat before cooking. It was just what one did. No need to make a big deal about it.
On the other hand, to be fair, with so many people advancing to adulthood without a clue about cooking, perhaps it’s best to specify each step and not make assumptions.
This pork was rubbed and sauced and it was good.
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Barbecued Pork Tenderloin
A simple rub and easy, home-made barbecue sauce makes this 30 minute main course perfect for summer
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pork
- Method: Grilling
- 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, let rest 5 minutes, slice and serve.
Substitute any vinegar for the red wine vinegar, If you don’t have cumin use 3/4 tsp chili powder
- Serving Size: 1/2 recipe
- Calories: 349
- Sugar: 5.8 g
- Sodium: 438.7 mg
- Fat: 17.9 g
- Saturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 9.8 g
- Fiber: 0.4 g
- Protein: 36 g
- Cholesterol: 110.5 mg
Keywords: bbq pork, pork tenderloin, barbecued pork, rubbed pork
For something different: Pork Tenderloin with Mustard Seeds
I start looking forward to summer in January.
By the end of May I’m wondering why and looking forward to winter. (Sort of.)
Summer is extra work.
There are of course the big things: mowing and trimming everything that’s green.
And the other big thing: planting the food that we’ll eat for most of the year.
My vegetable garden this week:
It doesn’t look like much at the moment.
Everything is planted and everything is growing. Now it just needs tending….
And we are eating lettuce. You can see the heads in the back, by the tomato stakes.
We love salads, but it’s just one more thing I have to do: pick the lettuce, wash it off outside to get rid of the dirt, slugs and snails then wash it thoroughly inside to get what I missed.
Maybe I’m just getting lazy….
But the lettuce has been really good.