As someone who eats grilled food but does not actually do the grilling, I was a newbie to the idea of a wet rub on grilled meats until we made this pork dish. I knew about dry rubs for meats. That is when the protein is rubbed with a mixture of seasonings before grilling to enhance the flavor of the meat. It’s pretty basic food science. A wet rub is only slightly different. It is, in essence, a dry rub with moisture added to it. A wet rub is perfect for a piece of protein that is going to be cooked slowly. The moisture from the rub is drawn into the meat as it cooks, allowing the flavor from the wet rub to be drawn in as well. In this recipe, the sweetness from the brown sugar enhances the flavor and browns the outside of the pork. The ginger & mustard add excitement to the rub with hints of spiciness, minus the heat.
On a different note, if you’ve read my blog before, you probably noticed that I include the source of the original recipes I post. I can’t do that this time! No source was listed for the recipe in my electronic files and an internet search did not turn up this particular recipe. All I know for sure is that I have had this recipe for longer than 3 1/2 years. (That’s when I started blogging & began religiously saving recipes with a footnote as to its source.) I can’t say for sure if I stumbled upon the recipe on my own or if I got the recipe from a relative or friend after being served the dish. But I do know that it is a great main dish pork recipe that requires little time & effort but tastes great. The wet rub can easily be increased for making additional tenderloins to serve a bigger crowd.
Gingered Pork Tenderloin
Gingered Pork Tenderloin Serves 4
Ingredients:
- 1 pork tenderloin, about 1 1/2 – 2 pounds
- salt and pepper, to taste
- 1/3 cup brown sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons apple cider vinegar
Preparation:
Preheat the grill to medium heat, keeping the temperature below 350ºF, so the sugar in the rub caramelizes without burning.
Season the tenderloin with salt and pepper after removing the silverskin. If the pork is in 2 pieces, tie the two halves together with kitchen twine.
In a small bowl, combine the brown sugar, mustard, ground ginger, soy sauce, and apple cider vinegar. Mix well.
Combine the ingredients for the wet rub.
Spread the brown sugar mixture over the tenderloin, coating it on all sides.
Pour the rub over the tenderloin, using your fingers to coat the entire piece of meat.
Grill the tenderloin until the center reaches between 145° F. for medium rare and 160° F. for well done and the pork is cooked through. Allow it to rest for 5 minutes.
Allow the pork to rest before slicing it into medallions.
Slice the tenderloin into medallions and serve.
This tenderloin is sweet with a hint of spice!
Quick and delicious grill recipes are perfect for summer entertaining! ~Linda
Gingered Pork Tenderloin Serves 4
Ingredients:
- 1 pork tenderloin, about 1 1/2 – 2 pounds
- salt and pepper, to taste
- 1/3 cup brown sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground ginger
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons apple cider vinegar
Preparation:
Preheat the grill to medium heat, keeping the temperature below 350ºF so the sugar in the rub caramelizes without burning.
Season the tenderloin with salt and pepper after removing the silverskin. If the pork is in 2 pieces, tie the two halves together with kitchen twine.
In a small bowl, combine the brown sugar, mustard, ground ginger, soy sauce, and apple cider vinegar. Mix well.
Spread the brown sugar mixture over the tenderloin, coating it on all sides.
Grill the tenderloin until the center reaches between 145° F. for medium rare and 160° F. for well done and the pork is cooked through. Allow it to rest for 5 minutes. Slice the tenderloin into medallions and serve.