Grilled Pork Tenderloin with Roasted Red Pepper Hummus
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4-6
Prep Time
1 hour
Cook Time
20 minutes
Calories
404
Discover the secrets of a succulent and juicy grilled pork tenderloin with a twist - roasted red pepper hummus. Join chef Tom as he shows you how to make this delicious treat that will make your family and friends' mouths water. Enjoy!
Ingredients
- 1 red bell pepper
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 tbsp basil, minced
- 3 tbsp tahini
- 3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 tsp cumin
-
kosher salt, to taste
- 2 pork tenderloins
-
Sweetwater Spice Apple Chipotle BBQ Bath Brine
-
Cattleman’s Grill Steakhouse Seasoning
For the hummus:
For the pork tenderloin:
Directions
- To make the hummus: Roast the red bell pepper over direct high heat, turning to blacken all sides. Place in a zip top bag and seal. Let steam 10-15 minutes. Remove from the bag. Peel the skin off of the flesh. Remove and discard the seeds and stem. Chop the flesh of the pepper. Place all remaining ingredients in a food processor or blender and process until smooth.
- To make the pork tenderloin: Trim silver skin from the outside of the tenderloin. Place in a zip top bag or small Briner Bucket. Mix the Sweetwater Spice Apple Chipotle BBQ Bath Brine with water, according to the instructions on the bottle. Add the brine solution to the bucket. Brine for one hour in the refrigerator.
- Preheat grill to medium high heat (400°F), set up for direct and indirect grilling.
- Remove the tenderloin from the brine and pat dry with paper towels. Season the surface with Cattleman’s Grill Steakhouse Seasoning. Let rub set up for 5-10 minutes. Grill over direct heat to achieve nice grill marks on all sides. Transfer to indirect heat if necessary. Remove from the grill when the internal temperature reaches 140°F. Rest 5-10 minutes before slicing.
Grilling the peppers both gives flavor and allows the skin to be released from the flesh of the pepper. So, you’re left with tender, smoky and sweet pepper flavor.
You can always count on having garbanzo beans (or chickpeas) and tahini (ground sesame seeds) in hummus. We’re adding a couple of extra ingredients to spice things up. You’ve seen the fire roasted red pepper above. We’re also adding some basil for a unique aroma.
This Apple Chipotle brine from Sweetwater Spice not only adds wonderful sweet and smoky flavors, but also helps the tenderloin retain its moisture during the high heat grilling process.
This Apple Chipotle brine from Sweetwater Spice not only adds wonderful sweet and smoky flavors, but also helps the tenderloin retain its moisture during the high heat grilling process.
Nutrition
Nutrition
- Serving Size
- 8.92 oz
- per serving
- Calories
- 404
- Carbs
- 46 grams
- Protein
- 23 grams
- Fat
- 15 grams
- Sodium
- 72 milligrams
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