"There is simply no more versatile cut of meat than the pork tenderloin."OK, I actually made that up, but had Antonin Lavoris said that (or even existed), I would agree most heartily, and last night's meal was a particularly tasty example of that versatility.
- Antonin Lavoris
A whole tenderloin was rubbed with a mix of chipotle chili powder and beau monde, then slow roasted on the charcoal grill, using the indirect cooking method.
This let the flavour of the charcoal permeate the meat - mixing beautifully with the chipotle's own smokiness - whilst not charring the outside.
In about 20 minutes (it's hard to know for sure, as I was also mowing the lawn as I cooked the tenderloin), with a couple flips and turns in there, the internal temperature was north of 160F and all was well with the pork. (I love my instant read thermometer
!)The side dish was a delicious chick-pea salad that Heidi made using scallions, tomatoes, parsley, cilantro, olive oil, lemon juice, and white balsamic vinegar.
All in all, a delicious repast, and a wonderful end to an overly hot day.
Try it - you'll like it!
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