Wednesday, April 22, 2009

Pork Tenderloin Chile Rub

If you add the Black Bean Salad as a side dish to this pork, you'll have a dinner so good, you'd swear it was full of allergens. The original version of this recipe from Bobby Flay has been taken off the Food Network website, but he used like 3 different kinds of chile powder and added the brown sugar after the pork had been grilling for a while. I like adding the sugar right off; it creates a lovely caramelization and a crunchy crust.

3 tablespoons plus 2 teaspoons chile powder
2 t cinnamon
2 t allspice
2 tablespoons brown sugar

2-3 pounds pork tenderloin

Mix all spices and sugar together. Rub all over pork and grill.

No comments: