Fire up the grill for dry-rubbed pork
Barbecued pork is perfect for a late-summer weekend. This easy dry rub adds flavor in minutes. A blend of spices and peanuts rubbed into the meat forms a crust that is a great alternative to a marinade.
The pork can be barbecued or broiled. If you barbecue, heat one section of the grill, and place the pork over the unheated section so it cooks indirectly, that is, away from the direct heat.
Doctor up a deli potato salad and open a bag of washed, ready-to-eat salad to complete your quick and tasty meal.
This sweet and spicy dish would be nicely matched by an Australian shiraz wine.
Helpful hints:
* You can use a stovetop grill instead of an outdoor grill or the broiler.
* You can substitute boneless pork chops for pork tenderloin.
PEANUT-RUB BARBECUED PORK
Nonstick cooking spray
20 dry-roasted, unsalted peanuts (will make 2 tablespoons ground peanuts)
1 tablespoon ground coriander
1 tablespoon brown sugar
1/8teaspoon salt
1/8teaspoon cayenne pepper
3/4pound pork tenderloin
Heat half a grill or turn on the broiler. If using the broiler, line a baking tray with foil. Coat with cooking oil.
Chop the peanuts in a food processor and add the coriander, brown sugar, salt and cayenne pepper. Blend.
Remove the visible fat from the pork tenderloin. Butterfly the pork (cut almost through lengthwise and open it like a book). Rub the pork with the spice mixture on both sides, pressing the mixture into the meat. Place on the heated grill away from direct heat for 15 minutes, turning after 7 minutes or place on a lined baking tray and broil 6 inches from the heat for the same amount of time. The pork is done when a meat thermometer reaches 145 degrees. Carve and serve.
Makes 2 servings.
THE WICHITA EAGLE — 09/07/11
POTATO SALAD
1 cup plain deli potato salad
1 cup sweet red bell pepper cut into cubes
1 cup sliced celery
2 green onions, sliced (about 1/4 cup)
Salt and freshly ground black pepper, to taste
Place the potato salad in a bowl and add the bell pepper and celery. Toss well. Taste for seasoning, and add salt and pepper, if necessary. Sprinkle the green onions on top.
Makes 2 servings.
THE WICHITA EAGLE — 09/07/11
This story was originally published September 7, 2011 at 12:00 AM with the headline "Fire up the grill for dry-rubbed pork."