Grilled Texas-Style Pork Tenderloin
Grilled Texas-Style Pork Tenderloin
Grilled Texas-Style Pork Tenderloin
Grilled Texas-Style Pork Tenderloin

Grilled Texas-Style Pork Tenderloin

David Venable

Much like a lollipop, you can enjoy these skewered bites right off the stick. Serve them as an appetizer or entrée with my fresh jicama slaw.

Pork

  • 2 pork tenderloins
  • 20 flat stir sticks or flat 6"–8" wooden skewers

Directions

Using a knife, clean away any extra tissue and fat from the outside of the tenderloins. Cut across the meat to create 8–10 slices, 1/2"–3/4" thick, from each tenderloin.
In a small mixing bowl, mix together the rub ingredients. Roll each slice of pork in the dry rub, coating the outside, but not to cover the front and back face of each. Push a skewer through the slices to create a lollipop-like bite. Lay the skewered pork on a baking sheet until ready to grill
.
In a mixing bowl, lightly toss the slaw ingredients until they're well-coated. Chill until ready to serve.
Lightly spray the skewered pork with nonstick cooking spray. Cook on a grill over medium-high heat until cooked through.
To serve, place a small amount of the slaw on a plate and top with a grilled pork skewer. Garnish with extra cilantro, if desired.

Rub

  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 Tbsp light brown sugar
  • 1 tsp salt
  • 1 tsp black pepper

Slaw

  • 1 large jicama, peeled and julienned
  • 1/2 cup fresh mango, small dice
  • 2 Tbsp fresh lime juice
  • 1 Tbsp oil
  • 1 Tbsp chili powder
  • 1/4 tsp chipotle powder
  • 1/3 cup, plus more for optional garnish, fresh cilantro, chopped
  • 1 tsp salt

Cook's Notes

You can also use wooden coffee stirrers for the skewers. Adjust the heat of the dry rub by adding cayenne pepper or omitting the chipotle powder, depending on your preference.

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