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.
4 thoughts on “Barbecued Pork Tenderloin; summer”
I don’t like crunchy lettuce. Just not my thing 😉 Part of the reason why I don’t grow it. That and the fact that it disappears quicker than I can pick it even though it’s in an enclosed area that I know rabbits can’t get into, it’s not worth the trouble. I didn’t plant much this year. A few cuke plants, three pepper plants and four tomato plants. Some herbs, that’s it. Maybe I’m getting a bit lazy too because I’m also considering breaking down my huge flowerbeds and making them half the size they are now.
I love pork. There’s very little in the way of pork that I don’t like. I even love pickled pig’s feet. Since pork is still relatively cheap all things considered, we’ve been eating it quite a bit in a lot of different ways. Variety, don’t you know 😉
You should try black-seeded simpson – not very crunchy lol.
I’m noticing a definite ‘don’t care’ attitude about my garden this year. I’m getting sick of all the work it takes. I just planted the big stuff – for winter… the squashes, tomatoes, beans. No radishes or chard or spinach or even sweet corn this year. I’ve done it long enough….
I never thought retirement would be so much work lol
That’s me too though! When I was working, I was in the garden and out in the yard after housework, all weekend. I loved it. Now that I’m retired and I have pretty much all day every day, I’ve gotten tired of the work involved all the time. I imagine it’s also got to do with the fact that after we moved here, my garden and flowerbeds increased in size tenfold but still, I’m working harder now than I ever did then. I’ll see if I can find that lettuce. Surprises like crunchies in my lettuce and shells in my scrambled eggs just trigger my texture issues, you know? 😉
Esp. surprise crunchies that are snails lol. I wash lettuce twice.
When I was working I had my house cleaned and my gardens were small…. and I wasn’t blogging, So… I guess I’m still working lol
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