Cheffing-It-Up: Grilling Pork Tenderloin

Time to “Chef-It-Up” with a fun, easy to do pork dish that hopefully will leave your mouth watering! It starts with a dry rub infused with coffee… who knew… It’s not just for breakfast anymore. We’re going to use the Java as our base and load it up with lots of flavor with spices to grill our pork tenderloin. Add in a great way to do your veggies and man I’m getting exited already!

So why wait? Let’s get it on!

Recipe:

Ingredients – Pork Tenderloin, ground coffee potatoes, onions, zucchini squash, olive oil, sour cream, soy sauce, fresh rosemary, bacon fat

Spices – Rosemary salt, pepper, paprika, dried rosemary, thyme, paprika, garlic, parmesan cheese, cardamom 

First, you want to build out your dry rub: Two tablespoons of ground coffee of your choice, two teaspoons of rosemary salt, two tablespoons of paprika, two teaspoons of pepper and a tablespoon of cardamom, and a teaspoon of thyme

Once you have the dry rub made, add rub your tenderloin with olive oil, add the rub and then place the pork in a bag with a tablespoon of soy sauce and two teaspoons for minced garlic and let rest anywhere from a couple of hours to overnight.

Now that the pork has had time to marinate, you want to get them on the grill. As soon as you put the chops on the grill, in a sauté pan coated with about a tablespoon of bacon fat, you want to add in your vegetables. I like to pre-cook my potatoes in the microwave for about two minutes, to help along the cooking process. They go into the pan along with some fresh rosemary, zucchini squash, and some green onions and a spice blend of two tablespoons of paprika, a dash of salt and pepper and that’s it.

Once the pork is done, remove it from the the grill and let it rest before slicing it up. Remove your vegetables from the the pan and use the pan again for a sauce. Add in a teaspoon of soy sauce, a tablespoon of sour cream and two teaspoons of dried parmesan cheese. You may need to add about a teaspoon or two of water to even out the sauce and then you’re done.

Plate up, drizzle your sauce over your meat and Bon Appetit! Eat up and enjoy!

EPISODE LINKS:

Stephen Foster Folk Culture Center State Park

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