Monday, July 23, 2012

Stick to Your Ribs-pork tenderloin "ribs"

I made this pork tenderloin on the grill while vacationing in Virginia.  I asked Susan and her friend Tony if they like them, they said 'not saying anything says it all'.  In otherwords, they were too busy eating.  They were wonderful and everyone loved them.  They tasted great with the sweet potato.

 Spice Rub

1 TBS brown sugar
1 1/2 tsp paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp seasoned salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

2 large pork tenderloins

Barbecue Sauce

1 TBS butter
2 TBS finely minced onions
1 tsp minced garlic
1/2 cup ketchup
1/3 cup hickory-flavored barbecue sauce
2 TBS freshly squeezed lemon juice
2 TBS molasses
1 1/4 tsp chili powder
1 tsp grated lemon zest
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp dried rosemary
1/4 tsp black pepper

Mix all spice rub ingredients together in a small bowl.  Set aside.

Using a meat mallet, pound the pork uniformly into about 3/4 inch thickness.  Using a sharp knife, score the pork in 1 inch intervals so that it looks like ribs.  Cut about halfway into the meat, not all the way through.  Use about 1 1/2 TBS spice rub per slab of "ribs" and rub into both sides of meat and into score marks.  Cover with plastic wrap and refrigerate overnight for best flavor.

To make sauce, melt butter in a small pot over medium heat.  Add onions and garlic.  Cook and stir until onions have softened, about 1 minute.  Add all remaining sauce ingredients.  Mix well.  Simmer, uncovered, over low heat for about 5 minutes, stirring occasionally.  Remove from heat and let cool.  Sauce will thicken slightly as it cools.

Preheat grill to high setting.  Place pork on a grill rack that has been lightly brushed with oil.  Grill pork for about 10 minutes, turning occasionally and basting often with barbecue sauce.  Grill marks are mandatory!  Be sure not to overcook the pork, as it will be dry.  It's OK for pork to be a little pink in the middle.  Remove pork from grill and let rest for 1 minute, then cut along score marks into individual "ribs".  Serve hot.

Makes 5 servings

Source:  The Looneyspoons Collection - Janet & Greta Podleski


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