Ready in 60 minutes
Serves 2
Nick's family's recipe
A family favorite growing up, and now even better with our high-quality meat.
Ingredients
Meat
1 pork tenderloin
Dry Rub
2 tablespoons packed brown sugar
1 teaspoon paprika
1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon c ayenne pepper
Dash of black pepper
Mop Sauce
1/4 cup apple cider vinegar
2 tablespoons molasses
2 teaspoons Worcestershire sauce
1 clove garlic, minced
1/4 cup tomato paste
1/4 teaspoon chili powder
1/4 onion, minced
Preparation
- Combine all ingredients in dry rub
- Rub half all over tenderloin
- Wait 15 minutes to 1 hour
- Rub remaining half of dry rub on tenderloin
- Grill, or pan sear in cast iron pan over high heat until dry rub is starting to blacken and probe thermometer reads 5 F less than desired cook temp (we recommend rare but USDA recommends all pork cuts cooked well at 145 F)
- Rest pork 10 minutes, slice into 1” thick rounds
- Mix all ingredients together in mop sauce. Serve cold with pork
Tips
Sauce and rub can be made ahead of time
This dry rub recipe also doubles well as a spicy nut seasoning mix: melt a hunk of butter, pan-roast nuts in butter, then dump some dry rub on it and mixy-mix it up until just caramelized. Drop onto parchment paper to cool and solidify
Last Modified: 2025-08-30