Description

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Ingredients

Scale

Spice Rub

1 Tablespoon each garlic powder and chili powder

1 ½ tsp. sugar

1 tsp. salt

¼ tsp. pepper

You can also use any pre-made rub you have at home. The House of Q House Rub is my recommendation.

Sauce

1 cup apricot or peach jam

1/3 cup barbeque sauces (use your favourite brand or try my favourite brand – Rufus Teague)

1 tsp. grated fresh ginger root*

¼ tsp. garlic powder

¼ tsp. hot pepper sauce

3 Tbsp. lime juice

2 pork tenderloins, trimmed of fat and silverskin

Pineapple Salsa

2 cups chopped fresh pineapple, (about half pineapple)

1 mango, peeled and chopped

1/4 cup finely chopped red onion

2 tbsp orange juice

1 tbsp minced jalapeño peppers

1 tbsp finely chopped fresh mint

1 tbsp liquid honey

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Instructions

Pork Tenderloin:

Combine spice rub ingredients, rub into tenderloins. Cover loosely and refrigerate for 4 – 24 hours. Of course, if you’re in a hurry they can go right on the grill.

Mix sauce ingredients. Remove ½ cup for basting, reserve remainder.

Preheat grill to medium-high. Grill for 5 minutes, turning occasionally to sear and set the spice crust. Reduce heat to medium low and baste with sauce, cooking until internal temperature reaches 140-145 degrees. Don’t overcook! Pork should still be slightly pink in the center.

If you’re not into grilling you can also roast it in the oven. Preheat oven to 400 degrees. Line a baking sheet with foil. Spray a baking rack that fits inside the baking sheet with Pam (this reduces clean-up), and place on baking sheet. Place tenderloins on rack. Bake for 15 minutes, and baste with sauce. Bake another 10 minutes, baste again. Continue basting until internal temperature of 145 degrees is reached.

Let rest for 5-10 minutes to allow juices to reabsorb into meat. Slice and serve with reserved sauce, or with a fresh pineapple or mango salsa.

Pineapple Salsa:

In bowl, combine pineapple, mango, onion, orange juice, jalapeño pepper, mint and honey. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Notes

Don’t be tempted to use powdered ginger, the taste doesn’t come close to freshly grated ginger. But you only need a little bit, so what are you going to do with the rest of the ginger you just bought? One of my favourite cooking tips is to buy fresh ginger root and freeze it. Here’s a video link that does a much better job of explaining it than I could on paper. And yes, you can buy the microplane grater at Lepp Farm Market.