Everyone has his or her own favorite kind of barbecue. In the Northeast, it isn't as much of a religion as it is in the South or in the West. I'd forgotten how much we liked the rub I used on a grilled flank steak, how tender and juicy the meat was after it was seared on.One of my freezer staples are those packages of pork loins. They generally run about 2 pounds and contain 2 small loins. DO NOT, under any circumstances, buy those already-flavored loins. Not unless you enjoy salt licks. Just buy the regular pork loins; they're inexpensive, lowfat, and can be used in any number of ways.
I chose to use a dry spice rub, then serve the pork with a spicy, vinegary sauce. While I used loins of pork, this recipe would work as well on chicken or beef or even catfish.
Yield - 6 servings
DRY RUB
2 tbs dark brown sugar
1 tbs paprika
1 tbs chili powder
1 1/2 tsp cumin
1 tsp salt
pepper to taste
2 pork tenderloins (1 1/2 - 2 lbs total), trimmed of any visible fat
MOP SAUCE
1/3 cup ketchup
1/4 cup cider vinegar
2 tbs molasses
2 tsp Worcestershire sauce
Spray the grill or a grill pan with nonstick spray and prepare the grill for indirect heating (I turned the left and right burners on high and left the middle one off).
Combine all ingredients listed under spice rub. Rub half the mixture all over the pork loins and let stand for 15 minutes.
While pork absorbs rub, combine all ingredients for the mop sauce. Whisk until blended.
Rub the pork loins with the remainder of the spice rub and place over the indirect heat (the middle burner, in my case). Grill 13 minutes, then turn and grill another 12 - 15 minutes until an instant read thermometer registers 160 degrees. Remove pork from the grill and cover loosely with foil. Allow to rest for 10 minutes before slicing each tenderloin into 12 slices. Serve with the sauce. (WW 4 *'s)
I've already packed Larry's lunch with slices of pork and sauce over rice. I shredded the rest of the leftovers and have them in the sauce. They will make a tasty sandwich for my lunch tomorrow. Yum!
