Blackened Pork Tenderloin
Make a slightly spicy Pork Tenderloin on your grill with this delicious Blackened Pork Tenderloin recipe from the Pork Council! This recipe calls for a carefully crafted spice rub that’s perfectly balanced, but you can use your own favorite rub if you prefer. Brining this recipe ahead of time will help keep the pork moist and juicy after cooking at high heat to get it blackened and is highly recommended. Enjoy!
In a large measuring cup, combine sugar, kosher salt and 1 cup hot water, stirring to dissolve sugar and salt. Add 1 cup cold water. Transfer mixture to a large resealable bag and add pork. Set aside at room temperature for at least 30 minutes or as long as an hour.
Meanwhile, in a small bowl, combine paprika, garlic powder, onion powder, coriander, table salt, black pepper, cayenne pepper and white pepper. Heat a medium skillet over medium heat, and add the butter. When foaming subsides, add spice mixture and cook, whisking frequently, until it becomes a dark rust color, about 2 minutes. Transfer to a plate and set aside to cool to room temperature.
Remove tenderloin from brine and pat dry. Rub all over with spice mixture.
Preheat a grill with an area for direct high heat and an area for indirect heat. Grill tenderloin over direct heat until well-browned on all 4 sides, about 2 1/2 minutes per side. Move to indirect heat, cover with an overturned disposable aluminum pan, and continue cooking until the internal temperature reaches 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 3 minutes.
Slice the tenderloin and serve. Enjoy!
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One of the lightest red grapes, Gamay is the grape that makes Beaujolais. While Beaujolais Noveau is well known for being alcoholic grape juice, there are many great Beaujolais wines that are delicious bistro style wines at very affordable prices.
- Beaujolais, France
Pairs great with:
- Pair a wine made with Gamay with simple stews and roasted meats