Spiced Pork Tenderloin with Grilled Zucchini
|Have I ever mentioned how much I love my Cuisine at Home mags? Have I mentioned this about 89 kazillion times? Well I do, dammit! I'm even kind of feeling guilty for not going to all of my cookbooks for new recipes anymore.. I've got some serious change invested in them and mostly they are dust collectors because I'm so damn addicted to these cooking mags. Sheesh.|
Cuisine at Home has a section called 1-2-3 Weeknight, where they feature quick and easy recipes for the tired cook after putting their 8 in the dungeon, bless them. :D
I chose this pork tenderloin recipe because of the rub. It has cayenne pepper in it, folks! Yessssssss I took a ride on the wild side last night! Okay well not really, the recipe called for 1/2 tsp. and I kinda only used about 1/4 tsp. small steps, people.. small steps! The rub was very good.. I could feel the heat on the back of my tongue, but it was actually pleasant and didn't make me want to run to my mommie. Now anyone else probably wouldn't even know it was there, but for me it was pretty damn good! The tenderloin was succulent, juicy and melt in your mouth tender. Yum! The zucchini was fabulous.. such a loverly lil summer squash (lurve you lil zucchinis!). I want to thank BNA of Peanut Butter and Purple Onions for reminding me of my grill pan sitting in my cupboard being neglected =) With all the rain we've been getting, firing up the big grill outside just wasn't gonna happen for me so remembering my grill pan came in very handy!
For the Pork
3 TBS. brown sugar
1 1/2 tsp. kosher salt
1/2 tsp. cayenne
2 pork tenderloins, trimmed (This rub was barely enough for 1 tenderloin, so I suggest doubling it if you are making 2)
Preheat grill to medium
Combine brown sugar, salt and cayenne; rub mixture over tenderloins. Lightly coat each with nonstick spray.
Grill tenderloins about 20 minutes or until internal temperature reaches 145º F., turning to brown all sides. Let rest for 5 minutes before slicing.
For the Zucchini
1 medium zucchini
1 tsp. kosher salt
1 tsp. pepper
Olive oil for drizzling
Cut your zucchini into coins. Drizzle a little of the oil on the grill pan (You want to start your squash about 10 minutes after the tenderloin went on) and place the zucchini in a single layer, salt & pepper and drizzle a little more oil over the top. Grill for about 2 minutes and flip, salt & peppering the other side. Grill for about another 2 minutes or until they are as tender as you like them.
*Note: I have one of those large, cast iron, grill pans that sits over 2 burners on the stove, so I could grill my zucchini and tenderloin all at once. If you have a smaller grillpan, grill your zucchini after the tenderloin is done cooking.. while it's resting.