Crusty Pork Ten­der­loin with Jezebel Sauce

The Hamilton Spectator - - LIVING -

MAKES 4 TO 6 SERV­INGS

2 pork ten­der­loins (10 to 12 ounces each) Olive oil Crusty Bar­be­cue Rub: ½ cup dark brown sugar ½ ta­ble­spoon coarse ground pep­per 1 tbsp kosher salt 1 tbsp gran­u­lated/white sugar ½ tbsp smoked pa­prika or Hun­gar­ian pa­prika Crushed Pineap­ple Jezebel Sauce: ¼ cup puréed or crushed canned pineap­ple 1 jar (16 to 18 ounces) tart ap­ple jelly ¼ cup white horse­rad­ish (not horse­rad­ish cream) 1½ tbsp dry mus­tard 1 tea­spoon coarsely ground black pep­per

Start to fin­ish: 20 min­utes Make rub and sauce be­fore grilling. For Rub: Mix all rub in­gre­di­ents to­gether un­til well com­bined. Store in an air­tight con­tainer un­til ready to use.

For Sauce: Com­bine all in­gre­di­ents. Cover and chill. Store any ex­tra in an air­tight con­tainer in the re­frig­er­a­tor.

Coat ten­der­loins lightly with oil. Sprin­kle each with 1 to 2 ta­ble­spoons of the Crusty Rub. Place di­rectly on the cook­ing grates over di­rect heat to sear. Grill two to three min­utes per side.

Once seared, move to the cen­tre of the cook­ing grate and cook for 12 to 15 min­utes, turn­ing once half­way through cook­ing time to en­sure even cook­ing.

Re­move the ten­der­loins from the grill, al­low them to rest for three to five min­utes, then slice on the di­ag­o­nal into ½-inch slices and serve with Jezebel Sauce.

Per serv­ing: 257 calo­ries (63 from fat); 7 grams fat (2 g sat­u­rated; 0 g trans fats); 101 mil­ligrams choles­terol; 691 mg sodium; 14 g car­bo­hy­drate; 0 g fi­bre; 13 g sugar; 33 g pro­tein.

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