The Cookin' Blog

Pork Tenderloin with Sage and Black Pepper Rub and Garlic-Chile Grits

Garlic-Chile Grits

2 cloves garlic, minced
1/4cup chopped mild green chiles, such as Anaheim
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or vegetable oil
1 cup quick-cooking grits, preferably Albers

Sage and Black Pepper Rub

1/4 cup dried sage
2 tablespoons garlic powder or granulated garlic
2 tablespoons onion powder
2 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon black pepper

2 (1 1/2 – pound) pork tenderloins

Prepare the grits the day before or at least 2 hours before you want to grill the pork: Combine the garlic, chiles, salt pepper, butter, and 4 cups water in a large sauce pan, bring to boil, and stir in the grits. Reduce heat to low, cover, and cook, stirring occasionally, for about 15 minutes or until grits are thick and soft. Pour the grits onto a greased baking pan to a thickness of about 1 inch. Let cool and refrigerate for at least 2 hours.

Make the Sage and Black Pepper Rub: In a small bowl, mix all the ingredients together.

Trim any fat and silver skin from the tenderloins. You may cut them across the grain into round boneless chops about 3/4 inch thick, or butterfly them by cutting lengthwise down the center, leaving about ?? inch of meat, and then pounding them flat; or leave them whole. If you butterfly or leave the tenderloins whole, cut each tenderloin in half crosswise to make 4 individual servings. Sprinkle all sides generously with the sage and pepper rub and refrigerate, tightly wrapped, for up to 12 hours or let sit at room temperature for up to an hour. Bring the pork to room temperature before grilling.

Prepare the grill for combination grilling-roasting at medium-high heat (350F). Brush or spray the grill with oil. Add hardwood chips or chunks.

Sear the tenderloins over high heat for 3-4 minutes per side. This should be enough to cook the chops to doneness: Pork is done when the internal temperature reaches 150F, it is firm to the touch, and slightly pink at the center. Move larger pieces of pork to a cooler part of the grill, cover, and cook until done, about 5 more minutes for butterflied tenderloins, 7 or more for whole tenderloins. Do not overcook. Grill the grits: Cut into 4 inch squares. Brush or spray both sides with oil and grill directly over high heat for 3 or more minutes per side, until grill-marked and lightly browned.

Serve the tenderloins with the grilled grits, Roasted Red-Pepper Coulis, and Grilled Portobello Mushrooms with Garlic and Basil Oil. A full-bodied rose from southern France’s Tavel or Bandol regions would accompany this dish nicely.

Recipe Courtesy of: Grilling and Barbecuing Available at Cookin Stuff

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