Posted 1/4/2011 11:48:41 AM
I prepared this meal last night for dinner for the first time. When making something new I always ask my family to rate it on a scale from 1 to 5 so that I'll know if I should make it again or pitch the recipe. Everyone gave it a 5 (highest rating), and so did I!
I didn't bother to use the teaspoon of oil before I applied the rub and I didn't need it. I put the loin in the fridge for about an hour before grilling to allow the rub to adhere nicely. I grilled it on medium heat and used a meat thermometer periodically. It took a good 30 minutes to reach an internal temperature of 155F. Then I covered it with foil to allow the juices to settle.
I sliced it thinly and it was FABULOUS! Unbelievably juicy and tender and the chili crust was perfect, so flavorful and not too spicy.
I highly recommend this recipe and I'll definitely be making it often. Super easy AND inexpensive ($1.99/lb. for pork tendeloin).