Filet mignon de porc grillé avec une sauce facile aux herbes

Ingrédients

• 2 pork tenderloins (about 2 pounds total)
• 1 teaspoon light brown sugar
• 1 teaspoon kosher salt
• 2 teaspoons smoked paprika
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 2 teaspoons oil, for drizzling on pork
• 1/4 cup olive oil
• 1/4 cup cilantro
• 1/4 cup parsley
• 2 tablespoons white wine vinegar
• 2 teaspoons minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pinch red pepper flakes

Préparation

1. 1

   Prepare the Pork Tenderloins: Pat the pork tenderloins dry with paper towels. Using a sharp knife, carefully trim away the silver skin or connective tissue by sliding the knife tip under the skin and slicing it off, making the meat ready for seasoning and grilling.

2. 2

   Make the Spice Rub: In a small bowl, combine the brown sugar, kosher salt, smoked paprika, chipotle powder, onion powder, garlic powder, ground coriander, black pepper, and ground cumin. Stir until well mixed to create a flavorful spice blend.

3. 3

   Season the Pork: Drizzle the oil evenly over both tenderloins, then rub it over the surface. Sprinkle the prepared spice rub all over the tenderloins, patting it in gently to ensure the rub adheres evenly.

4. 4

   Preheat the Grill: Heat your grill to medium heat, approximately 350°F to 400°F, using direct heat. For gas grills, light all burners on high, close the lid, and heat for 5-10 minutes. For charcoal grills, prepare the coals for medium heat following standard charcoal lighting steps.

5. 5

   Grill the Tenderloins: Place the pork tenderloins on the grill, cover with the lid, and grill for 8 to 10 minutes per side, adjusting for thickness. Grill until the internal temperature reaches 145°F, removing the meat around 140-143°F as it will continue to cook while resting.

6. 6

   Rest the Meat: Transfer the grilled tenderloins to a cutting board and let them rest for 5 minutes. This resting period helps retain juices and enhances tenderness.

7. 7

   Slice and Serve: Slice the rested tenderloins into ½-inch thick slices. Serve immediately as is or with the prepared herb sauce for an extra burst of fresh flavor.

8. 8

   Prepare the Quick Herb Sauce: In a small bowl, combine olive oil, cilantro, parsley, white wine vinegar, minced garlic, kosher salt, black pepper, and red pepper flakes. Stir well until all ingredients are fully blended. Drizzle on grilled pork slices to enhance taste.