Receta de solomillo de cerdo a la parrilla

Ingredientes

• 1 1/4-1 1/2 lb pork tenderloin trimmed
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon brown sugar
• 1 tablespoon cumin
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 1 tablespoon honey
• 2/3 cup of your favorite bbq sauce
• 2 teaspoons Dijon mustard

Preparación

1. 1

   In a Ziploc bag, combine paprika, brown sugar, cumin, chili powder, kosher salt, black pepper, and cayenne pepper. Dry the pork tenderloin with a paper towel. Rub the mixture over the pork tenderloin and refrigerate for 2 hours to overnight.

2. 2

   In a small bowl, combine honey, barbecue sauce, and Dijon mustard.

3. 3

   Preheat the grill to 425-450 degrees, lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook for an additional 4-5 minutes.

4. 4

   Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2-3 minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees.

5. 5

   Remove the meat from the grill, plate it, and cover it loosely with an aluminum foil tent. Let rest for 10-15 minutes before slicing.