Sometimes the broiler works in place of the grill, but in this week's recipe, I opted for roasting. I also served the fruit for dessert because someone else who lives in this apartment doesn't like fruit with his meat.
Tablespoon.com is a new site to me. I found it when a friend of mine linked to it on Facebook and checked it out. It's a sharing site, and one thing I liked about it is you can upload your version of a recipe. I may do that with this one:
- Spice Rub
- 4 teaspoons ground nutmeg
- 4 teaspoons ground cumin
- 4 teaspoons garlic salt
- 3 teaspoons ground cinnamon
- 1/4 to 1/2 teaspoon ground red pepper (cayenne)
- 1 pork tenderloin (1 1/4 pounds)
Mix all Spice Rub ingredients. Place pork in heavy-duty resealable food-storage plastic bag. Sprinkle with Spice Rub. Turn bag several times to coat pork. Seal bag; refrigerate 15 minutes.
I made two adjustments in the ingredients. I put in 2 teaspoons of garlic salt and 2 teaspoons of garlic powder. I also increased the cayenne to a full teaspoon
If I'm handling a spice rub, I usually do just that, *rub* it on the meat. Pat the extra all over it. Get to know your meat a little bit, learn it, love it. No, not that way you silly pervert. You know who I'm talking to.
I used a roast, which is a little fatter than a tenderloin, so I wasn't sure how to time it. Fortunately, the recipe does come with some advice: cook until it reaches 160 on a meat thermometer. Mine is a dial-style like this $10 one here. There are others that are digital and cost three times as much. If you need to go digital, by all means do.
The roast I cooked was about a pound and a half after I trimmed the fat off it. The total time was a little over an hour. I took it out when the temperature reached 155 degrees, and then let it sit for 5-10 minutes before carving.
Tender and juicy pork goodness with a little bit of spice. For sides, some black beans with chiles and onion, and some blue corn chips.
Next week: a Memphis bbq rub!
Questions? Comments? Recipes to try? Let's hear from you! And as always, thank you for reading.