I’m a sucker for a good magazine cover. I see a delicious meal gracing a cover, and I can’t help but want to make it. So when I received my June issue of Cooking Light, I fell in love with the photo of the Spice Rubbed Pork Tenderloin with Mustard Barbecue Sauce, Corn on the Cob with smoked butter, and Tangy Mustard Coleslaw. I wasn’t cooking that much then because of the pregnancy, so the magazine just kept sitting on top of my kitchen counter. Many times, I tried to put the magazine away, but I couldn’t get myself to do it until I had made that meal. And earlier this month, I finally got around to making this meal that I had been wanting for so long!
As much as I wanted to make the coleslaw, I had some ripe squash and zucchini from the garden, so those were substituted. And I had some boneless pork chops in the freezer, so I used those instead of a pork tenderloin. This was such a satisfying meal! My favorite part was probably the corn with the smoked butter. The recipe called for lemon rind, but all I had were limes, and I’m so glad I made that substitution because it was so delicious! The barbecue sauce for the pork was everything I had imagined it to be, and I’m sure I’ll be using it again. The pork was a little over-spiced for me, but I’m blaming that on the pregnancy, because I’ve been liking plain flavors over anything really spicy or packed with flavor. But this was my idea of a GREAT summer meal!
And I know this isn’t the worst of my Bad Photo Sunday photos, but this was the first meal I photographed with my new camera, and I didn’t quite have the focus figured out. I’m slowly figuring it out, though!
Spice-Rubbed Pork Tenderloin with Mustard Barbecue Sauce
from Cooking Light June 2008
2 bacon slices, finely chopped
1 cup chopped onion
1/2 cup prepared yellow mustard
5 tablespoons honey
3 tablespoons ketchup
2 tablespoons cider vinegar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 tablespoon light brown sugar
1 tablespoon smoked paprika
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 (1-pound) pork tenderloins, trimmed
To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients (through 1/4 teaspoon ground cumin) to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.
To prepare pork, combine brown sugar and next 7 ingredients (through red pepper) in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with sauce.
Corn on the Cob with Smoked Butter
adapted from Cooking Light June 2008
1 tablespoon butter, melted
1 teaspoon grated lime rind
1 teaspoon minced shallots
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
6 ears shucked corn
Combine the first 7 ingredients in a small bowl.
Grill corn until crisp-tender. Brush butter mixture evenly over corn; serve immediately.