Rubbed Pork Tenderloin with Roasted Tomato Sauce(BBQ)-(Phases 1-4)
Preparation: 10 minutes
Cooking: 40 minutes
Servings: 4
Ingredients:
Sauce:
8 ripe, plum tomatoes, stems removed
1 jalapeno, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped French shallots
1/4 cup tightly packed fresh cilantro leaves
1 Tablespoon fresh lime juice
2 teaspoons minced garlic
salt
freshly ground black pepper
Rub:
1 teaspoon paprika
1 teaspoon Splenda or Stevia
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1 large or 2 small pork tenderloins, about 1 pound total
extra virgin olive oil
Preparation:
Sauce:
grill the tomatoes and jalapeno over direct high heat until black and
blistered in spots. The tomatoes will take 4 to 6 minutes and the
jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a
food processor along with the other sauce ingredients, including salt
and pepper to taste, and process until smooth. Transfer the sauce to a
medium saucepan and bring to a boil. Reduce to a simmer and allow to
cook until the sauce has thickened slightly, 5 to 10 minutes, stirring
occasionally.
Rub: in a small bowl combine the rub ingredients
and crush them together with your fingertips. Trim excess fat and silver
skin from the tenderloins. Lightly brush or spray the tenderloins with
olive oil. Spread the rub all over the tenderloin and press the spices
into the surface of the meat. Grill the tenderloins over direct medium
heat until the centers are barely pink, 15 t0 20 minutes, turning once
halfway through grilling time. Remove it from the grill and cover
loosely with foil. Allow to rest for about 5 minutes before slicing.
Serve warm with the sauce.
The truth is, the rub in this recipe
is so good that the meat doesn't even need a sauce, but if tomatoes are
in season, whip up this cooked salsa for a colorful flourish. Fire-roast
the vegetables over direct high heat, then cook the meat over direct
medium heat.
Serving:
Calories: 319
Fat: 14 grams
Protein: 27 grams
Carbohydrates: 13
Source: Gutierrez, Philippe, and Anouk D. Moreau. Ideal Protein: Healthy Recipes. Vol. 2. N.p.: Mathieu Lapalme, n.d. 46. Print
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