You guys remember the "Tailgating" posts that Todd did a few months ago? I remember some really good recipes coming from those entries and have actually tried a few myself...thanks Tempe for those awesome pork chops...
Anyways..with the season just around the corner I'd thought i'd post a few recipes that my Dad and I have perfected over the years. My dad is an award winning BBQ competition cook and we are known in our church simply as "The Cooks"....
Im going to try to stick to the original rules and keep it simple, original, and tasty....also, being that im not made of gold..most of our recipes are budget friendly...recipe after the jump..
Grilled Pork Tenderloin with Roasted Yukon Gold Potatoes
If you want easy, cheap and tasty then you can't beat this recipe. It can be done either on a grill or a stove top.
Ideally, you want a large enough grill that you can "control" the heat. Round grills are harder to do this on but will work.
I typically buy a 3 lb loin from my local grocery store. The 1 1/2 lb is more common but feeds less people and is almost the same price as the 3 lb's...don't ask me why. If you go with the smaller version, cut the marinade measurements in half.
I marinade the pork over night but this isn't a must. If you can give it at least 2-3 hours, you'll be fine.
The marinade or "rub" is your typical flavors you will find on ribs or pulled pork, but with slight differences.
In a bowl combine:
2 tbsp Olive Oil
equal parts (1-2 tbsp): Chili powder, Cumin, Paprika (smoked if you got it)
tsp Lemon Pepper
1/2 tbsp Season Salt
Crushed Red Pepper- this is totally up to you. I put a lot (1 tbsp) cause i like the heat...
1/2 tbsp Onion Powder
1/2 tbsp Ground Mustard
A good squeeze of Honey- at least 2 tbsp
Kosher Salt- Here is where you can either make it or break it....Its a good bit of meat and you have a lot of surface to cover. Id say 3-4 heaping pinches. (if using table salt..cut that to 2)
1-2 tbsp Minced Garlic
I haven't actually measured these ingredients out for a very long time. So, if you think it needs more or less of this...or that, by all means make the changes.
Once combined, slather the rub on the pork and set aside.
On a hot grill, sear or blacken the pork on all sides. (about 5 min a side), move to cooler side of grill, close and cook until 140 degrees (for medium rare) 160 (for well done) in the center is reached. If you can, keep temp. of grill at or around 375-400. This should take 20-30 minutes to reach 140 degrees. Possibly less, so you'll have to keep a close eye.
When temp in center is how you like it, remove from grill and allow to rest for no less than 10 minutes. If you skip this step and slice it immediately...you'll be sorry.
or as I call them April's Potatoes
Buy a five pound bag of Yukon Gold Potatoes (feeds 5-7 people). Leave skin on and dice into decent size chunks. You might have to make two bactches if your grill isn't big enough to fit everything. Place your "roasting pan" (preferably without holes) onto the hottest part of the grill and add 1 tbsp of Olive Oil. Once the oil begins to smoke, add potatoes and toss. Sprinkle with kosher or coarse salt and dried rosemary. Return to grill but not on direct fire. Close lid and let "roast" for 30-45 minutes, keeping the temperature at or around 375-400 degrees. Toss every 15 minutes until potatoes are nice and brown. Your only worry here is not letting the potatoes burn. Keeping them away from direct heat should help.
tip: if you want to pre-slice and season before you reach your tailgating site, you'll save yourself a lot of work. If you do this though, don't add the olive oil until you get there.
Both recipe's can be done on the same grill, you might just have to work at a little. If you don't have room, the pork can be done first and then wrapped in foil until you are ready to eat. You won't need a sauce due to how amazingly moist the pork will be but if you so choose, Maria's (found at any grociery) makes a killer Creamy Chipotle Ranch that is a perfect.
Well there it is. I have made this doznens, if not hundreds of times, and is always a success.