Grilled Spice-Rubbed Pork With Tomato Garlic Sauce
Serves: 5
Lilian Bahringer
1 January 1970
Based on User reviews:
51
Spice
59
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas)
2
If using a charcoal grill, open vents on bottom of grill, then light charcoal
3
When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe
4
Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne, and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl
5
Pat pork dry and add to spiced oil in bowl, turning to coat
6
Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until thermometer inserted diagonally 2 inches into thickest end of meat registers 150°F, 16 to 18 minutes
7
Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing
8
(Internal temperature will rise to 160°F while pork stands
9
) Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes
10
Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer until sauce is slightly thickened, about 10 minutes
11
Slice pork and serve with sauce
12
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas)
13
If using a charcoal grill, open vents on bottom of grill, then light charcoal
14
When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe
15
Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne, and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl
16
Pat pork dry and add to spiced oil in bowl, turning to coat
17
Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until thermometer inserted diagonally 2 inches into thickest end of meat registers 150°F, 16 to 18 minutes
18
Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing
19
(Internal temperature will rise to 160°F while pork stands
20
) Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes
21
Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer until sauce is slightly thickened, about 10 minutes
22
Slice pork and serve with sauce