Holy habanero this was good great. However, if I were to make this again I would definitely make the bbq sauce less spicy. I was sweating the entire meal, and although I love spicy foods, it was just too much for even me. So I would probably not put the two tablespoons of adobo sauce in the bbq sauce, one diced pepper would be enough for me.
The list of ingredients is a little long, but it is nothing more than measuring and stirring. Easy, right!
Trim your pork tenderloin of any fat or tendons and also remove the thin film, called the silverskin (it is a membrane). Removing this will help the dry spice rub penetrate into the meat.
Once the pork has been cleaned then cup each tenderloin into fourths. Place each pork steak cut side up. Place plastic wrap over the top of meat before pounding it to 1/2″ thick (otherwise you’ll have a splattering of pork on your walls)
Mix the spice rub ingredients together, then rub each side of the pork. Let the spice-rubbed meat sit out at least 15 minutes at room temperature, or in the refrigerator up to 2 hours to get its flavor on.
Mix together the honey, apple cider vinegar, tomato paste, Dijon mustard and trust me when I say go easy on the chipotle and adobo sauce. Like I said, I would have only used the chopped chipotle, no adobo sauce. I’m still sweating as I write this and I ate dinner two hours ago!
Now that the meat has been marinating and is almost ready for the grill, get your yams ready for the oven. Liberally spray the yam wedges with olive oil flavored cooking spray and season with salt, pepper and a little bit of chii powder. (I used Creole seasoning). Bake at 375 degrees for about 20 minutes or so.
After the meat is finished grilling, put on plate and cover with foil for about 5 or 10 minutes.
Plate and drizzle as much of the sauce as you would like over the pork.
This was a very easy and highly tasty week night meal, and I love that we used the “other” white meat.
Grilled spice–rubbed pork tenderloin steaks with honey-chipotle barbecue sauce
Fine cooking Grilling 2010
2 large pork tenderloins (2 to 2 2/3 lb. total)
1 Tablespoon chili powder (I used ancho chili powder for a more smoky flavor)
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon pepper
1/2 cup honey
1/4 cup apple cider vinegar
3 tablespoons tomato paste
1 chipotle, minced, plus 2 tablespoons of the adobo sauce (from a can of chipotles in adobo sauce)….be careful with this stuff, it is very spicy. I would only use the 1 minced chipotle and forego the adobo sauce
1 teaspoon Dijon mustard
Trim the pork of any silverskin and excess fat, and cut each tenderloin on the diagonal into four pieces about 2 inches thick. Turn the pieces so that they are lying on a cut side, and using a meat mallet, a small heavy skillet, or the heel of your hand, lightly pound the steaks so they are about 1/2 inch thick.
In a small bowl, mix the chili powder, cumin, brown sugar, garlic powder, salt and black pepper. Rub this spice mixture all over the pork and let it sit for at least 15 minutes at room temperature or refrigerate for up to 2 hours.
Heat a gas grill to medium high or prepare a medium charcoal fire. When the grill is ready, cook the pork, covered, until it forms nice grill marks, about 3 minutes. Flip and continue cooking until just firm to the touch but still a little pink in the center (an instant-read thermometer inserted into the center of each steak should register 140 degrees f), another 3 to 4 minutes.
Transfer the pork to a large serving platter and let rest, tented with foil. Meanwhile, in a small bowl, stir the honey, vinegar, tomato paste, chipotle and adobo sauce, and mustard, and lightly season with salt and pepper to taste. Spoon the sauce over the pork. Serves 4 to 6
For the yams. Peel 1 yam (orange fleshed tuber) and cut into wedges. On a baking sheet liberally spray the potatoes with olive oil flavored cooking spray. Season with salt, pepper, and a little chili powder (I just used a little Cajun salt). In a 375 degree oven roast until done, about 20 minutes, turning occasionally.