After consuming more wings in one weekend than anyone should in their lifetime, at Peppers at the Beach, we really wanted something different off the grill for dinner.
Crusty pork tenderloin
So we went with the extremely easy and versatile pork tenderloin. Featuring a heavy dose of Dizzy Pig’s Dizzy Dust rub, our tenderloin grilled up perfectly with a beautiful crust and was served with a quick Pineapple Salsa. The next night, leftovers were sliced medallions of the tenderloin with Patter Fam’s Jamaican Jerk Sauce for dipping, along with buttery mashed potatoes.
Leftovers with mashed potatoes and jerk sauce
“rub the heck out of it, and grill it…” ~ Shane Draper
The pork tenderloin is such a forgiving and versatile cut of meat – lending itself to marinating (think of your favorite italian dressing, or jerk sauce), rubbing (in this case with Dizzy Dust, or your favorite homemade or commercial rubs – slathered with mustard first, if you like that technique), coated with a fresh ginger and orange marmalade jam, or even brined or injected with a favorite vinegar/juice combo (that’s tenderloin 201 – advanced). Oh. And there’s jerked pork tenderloin… one of my favorites. More on that later.
Marilyn was hanging out online with Shane Draper of Drapers BBQ, and I was looking at a blank canvas of the pork tenderloin, having already decided NOT to marinate it earlier. I asked her to ask Shane for ideas. He said, “rub the heck out of it, and grill it like a long pork chop. Rolling every few minutes to get a nice crust.” Thanks Shane. That’s exactly what we did. It was awesome.