Tag Archive: pork tenderloin

Mid-Week BBQ

I guess I am still hungry for Fourth of July festivals as I woke up this morning craving BBQ.  Good thing that I know just the quick fix to cook all day while I am at work.  I’ll set up my crock pot and let it cook dinner.  Throughout the day I began to elaborate on the Tuesday night party.  Maybe I want some Mexican and something fresh and fruity too.  How am I going to get this all in one dinner?  That is how my kitchen experiments start.  I began to imagine the recipe below.  It was good.  Real good.  I have leftovers in case I need some more this week.

Pulled Pork Tacos with Grilled Pineapple Salsa

For the pork:

  • 1 pork tenderloin fat trimmed
  • 1 bottle of your favorite BBQ Sauce
  • 1 16 oz bottle of Dr. Pepper
  • 1 tablespoon of chipotle chili powder
  • Salt and Pepper
  • Corn or Flour tortillas
  • Cheese and/or toppings

In the morning place all the ingredients through the salt and pepper into the crock pot and set to low.  Leave to stew for 6-8 hours.  Before removing from the pot fix the salsa (see below).

When ready to eat remove to pan and finish the shredding.  This should be very easy and almost done for you.  Serve with warmed tortillas, salsa and your favorite cheese.  I used Cotija.



For the salsa:

  • 2 pineapple rings
  • ½ of a red onion finely diced
  • 2 jalapeños finely diced
  • 1 cup of tomatoes finely diced  (I take mine as I get them from the garden, today’s crop was cherry tomatoes)
  • 2 tablespoons of cilantro finely chopped
  • Juice from ½ a lime
  • Salt

Pre-heat your grill or grill pan to medium.  Spray with cooking spray and add pineapple rings.  Spray the top side with cooking spray and let cook for three minutes or until deep grill marks appear.  Flip.  Cook 2-3 minutes more to char the other side.  Remove from pan to a plate and put in the refrigerator to chill.  When they are about room temperature, cut into small pieces.

Add all of the fruits and vegetables to a bowl and pour lime juice in and stir.  Salt to taste.  Serve over tacos.

I grilled a few extra pineapple rings for dessert!

Fancy Dinner-Rubbed Pork Tenderloin

What to cook when I want a nice Sunday dinner but I don’t have the big crowd that a BIG MEAL would require?   A pork tenderloin is a nice size for just one or two and the leftovers are perfect for lunch on Monday.  Tenderloin is also the perfect sponge for any flavors you might want to add.  There is a spice shop in Austin at the Arboretum called the Savory Spice Shop.  They have the most interesting spices and spice blends and their prices are the same as the grocery store.  Not only that,  the flavors are potent!  On even the basics I can use just a small measure and taste the full flavor. I panic when I run out of cumin and have to buy it at the grocery.   I go there whenever I go to visit my daughter in Austin.  It is our favorite shopping spot and just around the parking lot is The Cheesecake Factory in time for lunch!  Click Here for their Facebook Page.  They always have interesting events going on in the store and Alicia and Michelle are always there to show you around and give you good suggestions for what you need.

One Sunday I was in the mood for spicy-sweet.  I rubbed down my tenderloin after church and cooked it up for dinner.  I added some roasted potatoes, asparagus and a salad for the perfect post-gardening dinner.

Spicy-Sweet Pork Tenderloin

Prepare the tenderloin by trimming all the fat and patting dry.  Then rub the spice mix into the meat (rub recipe below).  Put in the refrigerator for at least an hour, overnight if you think of it. 

Pre-heat the oven to 400°



When you are ready to bake, pre-heat a medium pan that is oven safe over medium high heat.  Depending on how your tenderloin trims up it will be square or triangle shaped.  Sear the tenderloin on all sides until brown about 4 minutes a side.  Place the pan in the oven and let cook until a meat thermometer registers 150°.  Remove from oven, cover with foil and let rest for 5 minutes before slicing.

For lunch the next day slice the left over pieces into thin strips and serve over salad or with a cup of brown rice.

For the rub:

  • 2 tablespoons of dark brown sugar
  • 1 tablespoon of Hungarian Sweet-Spicy Paprika (Savory Spice Shop)
  • 2 tablespoons of Black Canyon Chili Powder (Savory Spice Shop)
  • 1 teaspoon of cinnamon
  • 1 teaspoon of allspice
  • Salt and Pepper