CHIPO­TLE-RUBBED PORK TEN­DER­LOINS

Allrecipes - - Good 4 You - ar­magazine.com/chipo­tle-rubbed-pork-ten­der­loins

861 RE­VIEWS HANDS-ON 15 min TO­TAL 35 min SERVES 6 SUB­MIT­TED BY kramnodrog 2 ta­ble­spoons packed brown sugar 2 tea­spoons gar­lic pow­der 2 tea­spoons onion pow­der 2 tea­spoons ground chipo­tle

chile pep­per

¾ tea­spoon salt

2 (¾- to 1-pound) pork ten­der­loins

1. Com­bine brown sugar, gar­lic pow­der, onion pow­der, chipo­tle chile, and salt in a large zip-top plas­tic bag. Add pork, seal bag, and shake to coat evenly. Chill 10 to 15 min­utes.

2. Pre­pare an out­door grill for in­di­rect cook­ing, light­ing burn­ers or bank­ing lit coals on one side and set­ting a drip pan be­neath un­lit side. Heat to medi­umhigh heat (375°F to 450°F) and lightly oil grate on un­lit side. Set pork on un­lit side, cover grill, and cook pork un­til a meat ther­mome­ter in­serted in cen­ters reg­is­ters 145°F, 30 to 35 min­utes. 3.Trans­fer to a plat­ter and let stand

5 to 10 min­utes be­fore slic­ing.

Serve with a green salad and grilled cle­men­tine halves. PER 4-OUNCE SERV­ING: 182 CAL; 3g FAT (0.1g SAT); 32g PRO; 4.7g CARB; 0.5g FIBER; 390mg SODIUM; 3g SUG­ARS

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