I’ve posted about Steve’s famous grilled pork tenderloin with Cajun spice rub several times, but I’ve never posted the recipe. I get asked for it all the time, but I’ve never felt like it was my recipe to share.  But since I doubt Steve will be launching his own food blog anytime soon, I thought it would be ok to let yall in on his secrets.

This Cajun inspired recipe has been a big “go-to” for us for either a casual night at home or when entertaining.  It’s the kind of dish that can go either way, sort of like the perfect little black dress that you can wear to the office or out for drinks.  Nothing like a fashion/food metaphor I always say.

You can serve this dish with lots of different sides…

Here we served it on a bed of orzo with chevre, mushrooms and spinach

But it is probably at it’s best when served with red bean salad

The crust on the pork is salty and spicy and the sweetness of the bean salad is such a perfect complement

Cajun-Spiced Pork Tenderloin with Red Bean Salad

source: Weber’s Charcoal Grilling-The Art of Cooking With Live Fire

Prep time: 30 minutes
Grilling time: 15 to 20 minutes

Salad
2 slices thick-cut bacon, cut into 1/2 inch dice
2 tablespoons vegetable oil
1/2 cup diced yellow onion
1/2 cup diced celery
1/2 cup diced red bell pepper
1 16oz can red beans, rinsed and drained
1 16oz can pinto beans, rinsed and drained
2 tablespoons dijon mustard
2 tablespoons sugar
1 tablespoon cider vinegar
1/2 teaspoon tobasco sauce (or your favorite hot sauce)
1/4 teaspoon kosher salt
3 tablespoons finely chopped flat leaf parsley

Rub
2 teaspoons thyme
11/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon light brown sugar
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 pork tenderloins, about 1 pound each, trimmed of silverskin
2 tablespoons dijon mustard

In a medium skillet over medium heat, cook the bacon in oil for 2 minutes, stirring occasionally.  Add the onion and cook until it begins to turn translucent, about 3-4 minutes.  Add the celery and bell pepper and cook for an additional 2 to 3 minutes, stirring occasionally.  Add the remaining salad ingredients except the parsley and mix well.  Cook for about 5 minutes.  Remove the skillet from the heat and allow to cool to room temperature.  Adjust the seasoning with salt and pepper to taste, garnish with the parsley just before serving.

In a small bowl, mix the rub ingredients.  Coat the pork loin all over with the dijon mustard.  Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil.  Let the pork sit at room temperature for 20 to 30 minutes before grilling.

Brush the cooking grate clean.  Grill the the pork over direct medium heat with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink and the internal temperature reaches 150 degrees F.  15 to 20 minutes, turning every 5 minutes or so for even cooking.  Remove the pork from the grill and let rest for 3 to 5 minutes before slicing.  Serve warm with the salad.

{ 5 comments }