Grilled Spice-Rubbed Pork Tenderloin with Peaches
SERVES 4
WHY THIS RECIPE WORKS Pork tenderloin is known for its tender texture, but when it comes to flavor, this ultralean cut comes up short. For a quick fix, we decided a flavor-packed spice rub that enhanced, but didn’t overpower, the mild-tasting meat was in order. Most rubs utilize several different spices, but we had to narrow ours down to just two or three. We liked the flavor and crust promoted by brown sugar, but we needed a savory element to add flavor and identity. Chili powder was promising, but we preferred the smoky sweetness imbued by smoked paprika. A small amount of allspice added warm notes. To round out our dish and play up the mild, sweet flavor of the pork, we tossed a few peaches on the grill as well. After splitting them in half and pitting them, we sprinkled them with brown sugar, which ensured nice caramelization once they hit the hot grate.
|
2 |
tablespoons packed brown sugar |
|
2 |
teaspoons smoked paprika |
|
¼ |
teaspoon ground allspice |
|
2 |
(1-pound) pork tenderloins |
|
1 |
tablespoon vegetable oil |
|
4 |
peaches |
1. Mix 1 tablespoon sugar, paprika, allspice, 1 teaspoon salt, and 1 teaspoon pepper together in bowl. Trim pork, pat dry with paper towels, rub with 1 teaspoon oil, and coat evenly with spice mixture. Halve and pit peaches, then brush with remaining 2 teaspoons oil and sprinkle cut sides with remaining 1 tablespoon sugar, salt, and pepper.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
3. Clean and oil cooking grate. Place pork on grill and cook (covered if using gas), turning as needed, until browned on all sides and pork registers 145 degrees, 12 to 15 minutes. Transfer pork to carving board, tent with aluminum foil, and let rest while grilling peaches.
4. Place peaches, cut side down, on grill and cook until well caramelized, 3 to 4 minutes. Flip peaches, cut side up, and continue to cook until they are slightly softened, about 3 minutes longer; transfer to platter. Cut pork into ½-inch-thick slices and serve with peaches.