Pork Tenderloin Rub Recipe for the Grill

29 June 2012 § 10 Comments

You might have heard about those black-footed Iberian pigs of Spain that are fed acorns and produce the most flavorful pork ever. Well This Little Piggy was very excited to meet the Møsefund people at the Montclair Farmers Market last week who are selling a distant cousin to the Iberian pig – the Mangalitsa.

Rubbed Pork Tenderloin cooked on the grill

We bought a pork tenderloin as The Ladies™ had eaten their body weight in the bratwurst beer samples, and I felt bad they had eaten so many. The pork tenderloin was so flavorful, but without that greasy aftertaste you get with a lot of pork. I made a quick rub, put it on the grill and bingo a really easy, quick dinner cooked outside in about 20 minutes (and that included 5 minutes of meat resting time). Oh, and it was healthy – yes pork can be healthy – if raised properly.

But more about the Mangalitsa pigs: At Møsefund farm they are free range, raised outside all year. They graze on chicory, clover, and varieties of local nuts, and are finished on a barley and wheat mixture (grown on the farm) for a minimum of 60 days. This diet gives their fat an amazing quality and consistency — high in monounsaturated fat and Omega 3 fatty acids, but low in polyunsaturated fats, there I told you pork was healthy.

The Mangalitsa breed was originally developed during the Austro-Hungarian Empire for its exquisite flavor exclusively for the Hapsburg royal family. The Mangalitsa looks like a cross between a sheep and a pig with curly hair (really!) They are descendents of wild boars and are related to those black-footed Iberian pigs of Spain.

Here’s the recipe –

Pork Tenderloin Rub Recipe (serves 2 adults and 2 kids, use a bigger tenderloin – 1 1/2lb – 2lb if you have 4 adults)

  • 1lb pork tenderloin
  • 1 tbsp olive oil
  • 2 tsp paprika
  • 1/s tsp cumin
  • 1/2 tsp dried rosemary
  • 1 tsp kosher salt
  • 1 tsp brown sugar

Trim any bits of fat from the pork. Also remove the silver skin using a sharp paring knife under the skin. When cooked the silver skin can become tough and inedible so removing it is a good idea.

Mix the dry ingredients in a bowl. Brush the pork with oil, then sprinkle with the rub. Let it sit for about 15 minutes in the fridge. Heat your grill, when it is hot, put the tenderloin on the grill and cook for about 4 minutes on each of its four sides. Some people are scared of cooking pork and over cook it. Don’t be – just use a meat thermometer. If the internal temperature is around 145°F to 150°F then it’s done. Remove from the grill, wrap in aluminum foil and let it rest for 5 minutes.

The pork tenderloin was a hit with King Marv and The Ladies™. This inexpensive (okay cheap) bottle of Shiraz went well with is, thanks to Peter Conway from Manoavino for the recommendation of serving a Shiraz. I would not have thought of serving red with pork, but forgive me as I’m a born-again meat-eater.

Perfect wine to go with grilled pork tenderloin


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