With all the gardening we've been doing at night after work (I swear every day it's something - mulching, watering, moving, transplating, oh my!), I've been looking for easy, no fuss recipes for dinner. This grilled pork tenderloin definitely fits the bill. Using the grill means pans to clean (yay!) and a much quicker cooking time (as compared to the oven). It comes out super juicy and flavorful. Add some veggies & a starch and you've got a complete meal in less than 30 minutes.
(Yes, those are frozen mixed veggies. Don't knock 'em until you try them in a pinch. Less than 10 minutes cook time, add a little butter and yum! Tastes pretty close to fresh!)
Spice-Rubbed Grilled Pork Tenderloin
1 pork tenderloin (about 1 lb.)
1 Tbsp. sweet paprika
1 tsp. ground cumin
1 tsp. curry powder
1/2 tsp. garlic powder
1 1/2 Tbsp. olive oil
Combine spices and olive oil in a glass dish (that will fit the tenderloin) or large locking plastic bag. Remove any silvery skin from the tenderloin, then add it to the spice mixture. Work the spice and oil mixture over all surfaces. Cover (or close the bag) and refrigerate for up to 24 hours.
When ready to cook, heat grill over medium-high heat. Pull pork out of the marinade, letting any excess drip off (do not wipe it off, though). Add to the grill and cook tenderloin for 15-18 minutes, turning 1/2 way through, until internal temperature is at least 145 degrees (for medium, slightly pink pork). Cook longer if you prefer well done pork (but know that it will be drier). Cover with foil and let rest at least 5 minutes before cutting.
The longer you can leave your pork in the spice & oil mixture the better. This time mine was only in there for about 5 hours, but it still turned out great!