Spicy Pork Tenderloins
This dish gets its kick from tangy mustard and spicy chili powder. Honey adds sweetness and gives the tender pork a delicate glaze.
2 pork tenderloins (about 1 1/2 pounds total), trimmed of fat
1/4 cup honey
1/4 cup Dijon or spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon chili powder
- Fold and tie narrow end of each pork tenderloin under to give meat an even thickness.
- In a large bowl, stir together honey, mustard, salt, and chili powder. Add meat and turn to coat. Cover and refrigerate, turning meat occasionally, for at least 4 hours or until next day.
- Prepare barbecue for indirect grilling: Ignite about 50 charcoal briquets in a barbecue with a lid. When the coals are covered with gray ash (after 30 to 40 minutes), push an equal number to opposite sides of the grate or arrange them around the grate's perimeter. Evenly distribute 5 or 6 briquets on the coals, then set a foil drip pan on the grate between the coals. Place grill 4 to 6-inches above the coals.
- Set meat on grill above drip pan. Cover barbecue and adjust vents as needed to maintain an even heat. cook until a meat thermometer inserted in thickest part of meat registers 150°F to 155°F (65°C), about 18 minutes.
- To serve, cut meat across the grain into thin slanting slices; discard string.
Makes 4 to 6 servings.