Here is a dinner he made this week...yum! I haven't been eating much meat, but this was too tasty to pass up. We bought this Mucho Mango Dipping Sauce from Dilorio Farm in Houston. I thought it would be fun to drizzle it over the pork for added flavor. Turns out...the pork was too tasty to add a sauce to it! Matt's rub, marinade, and sauce brushed on during the grilling process was one of the best I've ever tasted! Seriously, it would have been a travesty to add extra sauce to such a good thing. But I did drizzle the sauce over the green beans with Italian sweet peppers. It was fruity with an instant taste of apricots and mango. And I didn't expect the crushed red pepper throughout...it had some heat!
Matt was sweet enough to remember the ingredients that he put in his rub and then in the sauce for the pork tenderloin.
Spiced Rub for Pork Tenderloin
ground black pepper
*Rub each ingredient thoroughly on tenderloin, adding layer by layer. Roll in saran wrap and put in fridge for a few hours.
1/2 cup Stubb's mesquite pecan bbq sauce (or a sweet/nutty bbq sauce)
1/2 cup regular bbq sauce (Sweet Baby Ray's)
1/4 cup teriyaki sauce
1/3 cup red wine
2 TB olive oil
Juice of 1 lemon
1 t. fresh grated ginger
1 1/2 t. spicy brown mustard
1 clove crushed garlic
Shaving (1 t.) fresh parmesan
Dash of each: rosemary, basil, black pepper, cayenne pepper, cinnamon
Combine all ingredients and brush onto tenderloin before, during and after grilling. *Very flexible, make it to your taste!* Truly, this was so tasty and well worth the time and care that went into the meal.
So there you have it...a meat and potatoes kind of meal. But it's a lean meat with fresh flavors and ridiculously mouth-watering tastes. I even tasted one bite of the pork with an unexpected taste at the end...ginger! Thanks, Matt!