Grilled Pork Tenderloin
prep: 30min Marinate: 30min
Grill: 30min Stand: 10min
*2 1lb pork tenderloins (we used 4 thick slice center cut chops instead)
*2 tsp. olive oil
2 tsp chili powder
1 tsp. ground ancho chile pepper
1 tsp. ground cumin
1 tsp. dried oregano, crushed
1 tsp. garlic powder (we added this to the recipe)
1. Trim fat from port. Rub ppork with the oice oil. In a small bowl combine the chili powder, ancho chile pepper, cumin, oregano, 1 tsp black pepper, and 1 tsp. salt. Rub mixture all over pork until well coated. Let stand at room temperature for 30 minutes or cover and refrigerate up to 2 hours.
2. For charcoal grill, arrange medium-hot coals around a drip pan. Place pork on greased grill rack over drip pan. Cover and let cook till slightly pink in the center (aprox 155F). (I cooked about 10min and flipped and cooked another 10 and turned out perfect).
3. Let the meat stand for 10 min.
4. Eat and enjoy!
Secondly, Devan and I had the most FANTASTIC malbec last week. It was totally book worthy. We both agreed that it deserved a grade of an 8+/9- which is the HIGEST grade so far in the book. We had a RAZA Gran Reserva Malbec 2008. It had a wonderful bouquet of berries and spice. Tasting notes of berries and vanilla with a medium soft body. It was VERY smooth and easy drinking. We had it last tuesday, 4/19/11 with a tomato and pesto based pasta with artichoke and chicken, of which complimented VERY well. We both agreed that we will have this again and we got another bottle, but is a 2009 vintage. We shall see how it compares to the 2008
BIG CARL GETS A VICTORY SIP FOR THIS DOUBLE WHAMMY :)