Did I mention how much I love grilling? Did I mention how much I love all things pork? These tenderloins are the BOMB.COM and the best part is, it’s quick and easy! You don’t have to marinate them and it only takes about 20 minutes to grill them up.
I’ve had a lot of pork tenderloin in my life. I’ve cooked a lot of pork tenderloin in my life. It’s a tricky meat because it dries out really fast but it’s most likely to dry out in the oven than any other cooking method. That’s why I love grilling pork tenderloin because this one gets a nice crispy charred outside but remains really tender and juicy on the inside.
The chimichurri sauce is an Argentinean meat sauce made of fresh herbs, garlic, olive oil and red wine vinegar. To me, it’s like the latin version of pesto. But I definitely prefer chimichurri! It has so much flavor and bite. You can put it on pretty much any grilled meat.
First I make the chimichurri sauce to set aside for later. The easiest way to do this is to put all the ingredients into a food processor. If you don’t have a food processor, you are wasting so much time in the kitchen! It’s a life saver.
Then I prep my tenderloin by rubbing a spice and oil mixture on the pork to give it some flavor. This one is made out of brown sugar, lemon zest, and spices.
Now you’re ready to grill them up! I grill these tenderloins for about 20 minutes on high. If I feel like they are blackening up too quick, I’ll turn the grill down to medium-high. They are ready when the internal temp reads 145-150 degrees. Remember, after you grill pork tenderloin, it continues to cook while it’s resting. Don’t dry it out by cooking to too long or it will be tough.
Seriously they look amazing already!
Let them rest for 10-15 minutes, slice, and top with the chimichurri sauce or serve it on the side. Sit back and admire your cooking skills while eating this amazing dish!
- 3 lb pork tenderloin, about 1.5 lbs each
- 4 tbsp brown sugar
- 1 1/2 tbsp ground mustard
- 3 tsp smoked paprika
- 2 tsp ground cumin
- zest of 1 lemon
- 2 tsp kosher salt
- 3 tbsp olive oil
Chimichurri Sauce:
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup fresh parsley
- 1/4 cup fresh basil
- 2 tbsp fresh rosemary
- 4 green onions
- 3 cloves garlic
- 1 tsp red pepper flakes
- salt and pepper to taste
- Make the chimichurri sauce by combining all ingredients in a food processor and blend until you have a sauce texture. Set aside.
- Prepare the tenderloin rub by combining all ingredients then adding the olive oil to make a paste. Spread the paste all over both tenderloins. Grill tenderloins on high heat for 20 minutes until the internal temperature with a meat thermometer reaches 145-150 degrees.
- Let the meat rest for 10-15 minutes. Slice horizontally and top with chimichurri sauce or serve the sauce on the side.
November 27, 2020
Jalapeno Horseradish Pimiento Cheese – Beck Eats World
maximios Eat
Whether you spell it “pimiento” or “pimento”, this classic cheese spread is a cornerstone of southern cooking. Since southern food has seen a recent revival and culinary celebration in the past decade, I feel like I see pimiento cheese on every menu in some form! It’s rightfully earned that place because of the versatility of the dish. You can put it on a burger, fry it in balls and serve it with a sauce, you can make a grilled cheese out of, use it in grits, or just serve it with crackers! The options are endless.
Everyone has their own version of pimiento cheese, but what most southern cooks can tell you is – most of the store bought pimiento cheese brands are not worth eating. There’s something about freshly shredding your own cheese that makes home-made pimiento cheese better than anything you can purchase factory made.
My personal recipe has evolved a lot over the years, but this version is what I most commonly put in mine – the basics with the addition of chopped jalapeno and a bit of prepared horseradish. Both of these ingredients pack a punch that goes so well with the creaminess of the cheese. I also use cream cheese in mine. This is to achieve a desired consistency and tang. As long as you use cheddar in some form, you can get crazy with additional cheeses all you want. I’ve seen people add goat cheese, smoked gouda, white cheddar, whatever you can think of!
Whatever you choose to put in your pimiento cheese, I have one rule that I live by – you MUST use Duke’s Mayo. My dad would disagree with me on this, but Duke’s is the only acceptable mayo to use in my opinion! Because it’s more vinegar heavy than other mayos, it always adds a little something to each dish that makes it the better choice. But that’s just my 2 cents 😉
There isn’t much of an explanation needed on how to make pimiento cheese, because you basically just stir all the ingredients together. But I do always shred my cheese first then add all the other ingredients on top of that so I’m not wasting any more clean bowls. As far as the jalapeno, I usually leave in about half the seeds. As the rules go, leave in all the seeds for more spice and no seeds for no spice!
Once you mix it up, you’ll be ready to go! I hope you like my version of pimiento cheese. It keeps well in the fridge so you can make it in advance. Although it probably won’t last long once you taste it! 😉