2 pounds pork tenderloin
1½ tablespoons cumin
1 tablespoon ground mustard
2-3 teaspoons chili powder (more or less to taste)
2 teaspoons granulated garlic
1½ teaspoons salt
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
½ teaspoon sweet paprika
3 pound baby potatoes, red, gold and purple mix, quartered
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 shallot, diced fine
2-3 cloves of garlic, diced fine
Heat grill to Medium High (about 400 degrees).
Combine the ingredients for the spice rub in a small bowl. Massage spice rub over pork tenderloin; let sit for 5-10 minutes.
In a large bowl, toss potatoes with olive oil, garlic, shallot, rosemary and thyme. Wrap, packet-style, in a large piece of heavy duty foil. Put foil wrapped potatoes on grill for 20 minutes, turning packet over half way through.
Put pork tenderloin on the grill at the same time. After 7 minutes, adjust the pork 45 degrees for crosshatch grill marks (optional) for 3 minutes. Turn pork over and repeat on the second side. Let pork rest at least 5 minutes before slicing and serving with potatoes.
Serves six to eight.
About this recipe: I selected this recipe because it is a simple recipe, with just a few quality ingredients that comes to the table with bold flavors and a "wow" presentation. Simple never has to be boring!
Ann Marie Nordby, Arlington Heights