Rachael Ray: Pork Tenderloin
Curtis Stone made an Australian-style barbecue meal for Rachael Ray with his Spice-Rubbed Pork Tenderloin recipe, with Grilled Asparagus. You can round this out with his menu additions of Bruschetta with Spring Pea Pesto and Burrata and a Fresh Mint Chip Gelato for dessert.
Though this recipe is designed for the grill, you can always use a grill pan to make the same thing indoors. Sometimes it’s just not possible to cook outdoors, after all. Curtis and Rachael both agreed that thicker slices are better in terms of presentation.
Stone’s white barbecue sauce will be lighter than you are expecting, but I bet it is delicious. Are you curious to taste the white barbecue sauce?
Rachael Ray: Curtis Stone Spice-Rubbed Pork Tenderloin Recipe Ingredients
- 2 Pork Tenderloins
- 2 tbsp Sweet Paprika
- 2 tsp Onion Powder
- 1 bunch Asparagus (ends removed)
- 1 Poblano Chile
- 1/4 cup Cider Vinegar
- 1/2 cup loose packed flat-leaf Parsley leaves
- 2 tsp Garlic Powder
- 3/4 tsp Cayenne Pepper
- 1 cup Aioli (or use Mayonnaise)
- 1 sliced White Onion (in thin rings)
- 3 tbsp Olive Oil
- Salt & Pepper
Curtis Stone: Rachael Ray Spice-Rubbed Pork Tenderloin with Grilled Asparagus Recipe Directions
- Use 2 tbsp olive oil to coat the pork tenderloins on a clean baking sheet.
- Combine paprika with onion powder, garlic powder, and 1/2 tsp cayenne pepper in a small bowl. Use this spice mix to coat the meats and allow them to marinate as the grill preheats to medium-high.
- On a second baking sheet, toss asparagus in 1 tbsp olive oil; salt and pepper.
- Grill the poblano chile for around eight minutes, turning often, until fully charred on all sides.
- Transfer the chile to a bowl and cover it with plastic as it cools. Then peel, seed, and dice the chile.
- Add the diced chile to a bowl with aioli, vinegar, and 1/4 tsp cayenne pepper; salt and pepper and reserve.
- Prepare the grill grates by brushing them with oil. Salt and pepper the pork. Grill it for around eight minutes, turning after every two minutes. The outsides should become caramelized and it will reach an internal temperature of 150 F.
- Let the pork rest on a cutting board for 10 minutes after it comes off the grill.
- Oil the grill grates once again and grill the asparagus for around four minutes, to give it a light char. Toss with onion and parsley.
- Slice pork against the grain. Serve with asparagus.