Hope you all had a great Fourth of July weekend. Ours was super relaxing and fun. We spent time with neighbors, lounged by the pool and went biking with the kiddos. It’s so nice to have time to relax in the summer with no rush to practices, homework or lunches to pack. Long live summer!
Peaches are finally in season at my local market and I’m so excited. They are sweet and juicy and pair well with the smoky seasonings in this spice mix. Once you make this mixture of spices you will want to try it on fish, chicken and steak. It’s also great sprinkled on veggies before grilling. Mix some up in a Mason jar and leave it at the ready in your pantry. You’ll be glad you did.
People often ask me how to cook meat properly on the grill and the most important advice I have is to get a digital meat thermometer. If you don’t have one, get one now. It is the one and only way to get meat right. I have never understood how feeling the fleshy part of your palm can tell you if your meat is ready. Who does that? The digital thermometer works every time except maybe for thin cuts of meat and then you’re on your own.
For pork tenderloin in particular I employ the “7-6-5” method I learned from Fine Cooking. Heat grill to high heat. Put tenderloin on for 7 minutes with lid shut, then flip and continue cooking for 6 minutes at high heat. Finally, turn the grill off and leave that baby on the grill with the lid shut for 5 minutes. Get out the essential meat thermometer and check for an internal temperature of 150°. This way you get a nice sear on the outside and fully cooked juicy pork on the inside.
- 2 pieces of pork tenderloin
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1/4 tsp cinnamon
- 1 tsp paprika
- 1/2 tbsp kosher salt
- olive oil
- 2 peaches diced
- 1 tbsp honey
- 6-10 mint leaves chopped or torn
Preheat grill to high.
Mix all spices together in a small bowl.
Rinse pork tenderloin and pat dry with paper towels.
Lay tenderloin on a cookie sheet and drizzle with olive oil.
Reserve a tbsp of spice mixture. Sprinkle pork evenly with remaining spice mixture and pat down to adhere.
Place pork on grill for 7 minutes with lid closed. Turn over and cook for another 6 minutes on high with lid closed. Turn down a bit if your spices are burning. Then turn off grill and leave pork on with lid shut for 5 minutes. Check internal temperature for 150°.
Prepare salsa. Place diced peaches, 1 tbsp of reserved spice mix, honey and mint in a bowl and toss gently. Serve alongside your pork.