I wanted to grill it, I like to grill in the summer to avoid using the oven, so I adjusted it slightly. I added the dry rub to the pork, then grilled for however many minutes on each side, (we had it two days in a row, and we perfected the cooking time, but now I cannot remember how long per side). We just try to get it to the right temperature. With a minute or so remaining of cooking time, I added the sauce and let it cook into the pork. Super yummy. My kids complained that it was a little spicy, but I thought it was great.
from mel's kitchen cafe
Sweet and Spicy Pork Tenderloin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (12- to 16-ounce each) pork tenderloins, trimmed
- 1 tablespoon vegetable or canola oil
- 1/4 cup ketchup
- 2 teaspoons cider vinegar
- 1 1/2 teaspoons sugar
- Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
- In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
- In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.
5 minutes per side (x4)