24 Tuesday May 2016
I put my husband in charge of dinner the other night. I’ve had a lot going on with end of year school happenings, recipe development, running for school board, and life in general. Add the fact that we’ve all hit a blockade with what we want to eat with dinner and the usual antics at the dinner table. I didn’t want to be responsible for dinner. Didn’t matter if it was a hit or a miss, I wasn’t willing to be responsible. That’s right, I was letting him be the fall guy if the kids hated it. Moohaha.
As usual, he waited until the last minute and Googled something. Found what he wanted and headed to the store to pick up some meat. He came back and prepared this wonderful tenderloin. Hot and spicy, this pork tenderloin will impress all of your heat loving fans. Cut the crust off and you’ll have a juicy piece of meat that has enough flavor without burning your mouth off! This is key for weaklings like myself and especially the children. I was actually able to enjoy some of the chipotle crust goodness since he was wise and made some of my perfect mashed potatoes with it. Need that starch to help a burning mouth out! Without the crust the kids were totally able to enjoy the meat without even a hint of complaint of heat or good ‘ole “I don’t like this. It’s horrible.”
So, moral of the story is I had dinner panned and made for me. Hubby rocked out a great recipe that I immediate wanted to share with you since I know many of you will be grilling this weekend and of course, Murphy’s Law would have it that the kids ate it. Well, one kid ate it and enjoyed it and the other had no intentions of eating anything anyways. I think I won no matter how you see it!
Chipotle Crusted Pork Tenderloin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 Tbsp chipotle pepper powder
- 1 1/2 tsp salt
- 4 Tbsp light brown sugar
- 3-4 lb pork tenderloin
Pre-heat grill on medium-high heat, approximately 350 F.
In a large resealable bag, place all of the ingredients up to brown sugar and combine. Place pork in bag and shake and rub the spices onto the pork until evenly coated. Refrigerate for 10 to 15 minutes.
Wrap pork in aluminum foil. Cook on grill for about 20 to 25 minutes, turning every 5 minutes, until meat has reached a temperature of 160F. Allow meat to rest 5 to 10 minutes before slicing.