While the new house gets built, Buddy and I are temporary apartment dwellers. It’s only been about 40 years since we lived in an apartment. Anyway, we are ordinarily big grillers. We’ve been known to do entire meals on the grill and particularly when the weather is warm we typically grill out about 3 times a week. While the complex does have grills it’s not the easy step-outside-the-backdoor and throw it on the grill situation we’re used to. So, the other night I came up with this as a pretty good substitute. As always, you can adjust for the amount of servings you want to end up with. This made about 3.
Pan Seared Pork Tenderloin
1+/- lb. pork tenderloin
3Tbsp. brown sugar (I had light brown on hand, but I bet dark brown would be good)
3/4 tsp. cumin
1/2 tsp. smoked paprika
2 Tbsp. Dijon Mustard
Salt and pepper to taste
1 Tbsp. olive oil
Bottled Barbeque Sauce
Red Pepper Flakes
Apple Cider Vinegar
I washed the pork and then patted it dry. Then I brushed it with the olive oil and add salt and pepper.
Rub that mixture on the pork and sear in a skillet on med high about 5 minutes, turning to brown all sides.
Place on a rack in baking pan and bake at 375 until about 170 degrees, or however done you like your pork.
While it’s in the oven stir the remaining ingredients together for the sauce. Bring to a boil and then reduce heat and let it simmer while the pork cooks — about 30 minutes.
We had this with oven-roasted potatoes and collard greens (with some of Sara’s homemade pepper sauce) and of course, a glass of wine. Not quite the same as if it were cooked on the Big Green Egg, but pretty darn good!