Tuesday, March 3, 2009

Kentucky Spiced Pork Tenderloins

Recipe from Joy of Cooking

2 pork tenderloins, trimmed
1 tbls sweet paprika
1 1/2 tsp salt
1 1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried sage
1/2 tsp dried oregano
1/2 tsp dry mustard
1/2 tsp ground red pepper
olive oil

Mix all spices together.  Rub olive oil over tenderloins.  Rub with spices until coated.  Marinate in refrigerator for at least 30 minutes.  Preheat grill to medium-high heat.  Grill for approx 16 minutes, turning every 4 minutes until done. Serves 6.

Freezer Method:  Place trimmed tenderloins in gallon freezer bag; remove all air, seal, and freeze.  Mix spice rub and place in quart freezer bag; attach bag to tenderloins. Have olive oil on hand for serving day.

Serving Day:  Thaw tenderloins 24 hours before preparing.  Cook according to above directions.

*Note: You can pan-fry the tenderloins if desired.  Before rubbing with oil and spices, cut tenderloins in half lengthwise and in half again crosswise to create 4 pieces per loin;  lightly flatten.  Coat pieces with oil and spice rub. Dredge pieces in flour to lightly coat.  Heat nonstick skillet over medium-high heat; coating pan with a little bit of oil.  Working in batches, saute until done, approx 3-4 minutes each side.  Remove cooked pieces and transfer to paper towel-lined plate.  Use pan drippings to make a gravy if desired. Make rue with a flour/water paste and slowly add to drippings, adding milk as needed.  Cook until flour is cooked out and gravy is thickened.

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