Tired of the same old, same old? I love pork tenderloin. It’s one of my favorite cuts of meat. Tender and juicy if you don’t overcook it, and lean. I have plenty of recipes, but this day I just wanted something a little different. It had to be an easy different, though, because the dishwasher was broken. Again. I don’t mind washing dishes, I know I’m lucky to even have a dishwasher, but the truth is I’d rather take my dog to the river, putter in my garden, work on a quilt, or read a book. Not much is easier than a grilled pork tenderloin with a seasoned rub, and the only thing to wash is a little bowl to mix the spices in. Galangal is still a somewhat new spice for me, so I decided to play with it a bit more. I love the combination of seasonings I came up with. There’s the faintest nip from the pepper and ginger and a little brightness from the sumac, but the galangal is the star of the show.
This pork goes perfectly with Galangal Sautéed Summer Squash With Cabbage – enough so that I ended up having to wash a pan after all. Well worth it, though; it was a delicious dinner! That recipe is coming soon.
Galangal Grilled Pork Tenderloin
1 batch Galangal Rub
1 pork tenderloin, about one pound
1.) Trim silvery membrane and any bits of fat from the pork. Rub all over with the seasoning mix.
2.) Preheat the grill to high. Lightly brush the grill with oil, & quickly place the pork on the oiled part. Close the lid, and reduce temperature to medium. Cook for 10 – 15 minutes, turning every 5 minutes or so until a thermometer inserted in the middle reaches 145°F. Remove from grill, & let rest 5 minutes or so before slicing about ½” thick.