Pork tenderloin w/dry rub and salsa verde

Ingredients

  • Pork tenderloin, about 1lb
  • Corn on the cob
  • Yellow potatoes, cubed
  • 1/2 tsp baking soda
  • Vegetable oil
  • 1 tbsp paprika

Dry rub

  • 1 tbsp paprika
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp black pepper

Salsa verde

  • 1/2 cup parsley, finely chopped
  • 3 anchovy fillets, finely chopped
  • 2 tbsp capers, finely chopped
  • 1 tbsp lemon juice
  • 1/2 garlic clove, finely chopped 
  • 1/4 olive oil

Method

  1. Preheat bbq with hot and cool zones, and oven to 400F
  2. Salt the pork.  Overnight is best, 1-2 hours before is okay, but just before cooking works too
  3. Add the dry rub to the pork just before cooking.  You may need to add some olive oil to get the rub to stick (per Serious Eats, the only ingredient that gets absorbed over time is salt).  Place on cool zone on grill.  Grill until internal temperature reaches 145F
  4. Boil potatoes in salted water with baking soda, until cooked, about 8-10 minutes.  The baking soda creates more starchiness on the surface of the potatoes (according to Serious Eats), which then crisps up nicely in the oven
  5. Drain water from potatoes and let sit for 30 seconds.  Add vegetable oil and toss to coat.  Drain excess oil.  Add paprika and toss to coat
  6. Place potatoes on baking sheet and place in oven.  Turn about half way so it doesn't burn.  You want the potatoes to get browned but not burnt
  7. Microwave the corn about 4 minutes.  Add to grill before serving to get some grill marks
  8. Serve when potatoes and pork is done

 

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