Thanks to a sudden storm, what started out to be a grilled dinner ended up with us cooking indoors. The last minute change of plans turned out surprisingly well.
We started off with a lean piece of pork tenderloin and coated it with a chipotle pepper and cumin-based dry rub. Next, we seered the outside until golden brown, but not fully cooked, and followed it up with a quick 20 minutes of roasting time in the oven. The results were delicious with a nice kick of flavor from the chipotle powder, and the meat was "fork tender", meaning you could cut it easily with a fork. The next day we sliced up the leftovers for cold pork sandwiches that made a pretty impressive lunch.
We will surely try this updated version of pork roast on the grill, but the oven cooked method was so yummy, this is definitely on the list of repeat recipes.
1 1/2 - 2 pound Lean Pork Roast, trimmed of all fat and silver
1 TB Olive Oil
Dry Rub Mix
1 tsp Cumin
2 tsp Garlic Powder
1/2 tsp Ground Black Pepper
1 tsp Kosher Salt
1/2 tsp Chipotle Powder
1 tsp Paprika
1 tsp Onion Powder
In a small bowl combine all of the dry rub ingredients and stir.
Place the pork on a platter and coat evenly with the dry rub mix, making sure to coat all sides of the meat and into any folds. Cover the roast with plastic wrap and refrigerate for 30 - 60 minutes.
Preheat the oven to 450 degrees.
In a large skillet heat the olive oil over medium-high heat until the oil shimmers. Carefully place the roast in the skillet and seer on all sides, turning about 1/4 turn each time. When the roast is evenly browned on the outside, but not fully cooked inside, (on the ends the center will still be pink) transfer the roast to a baking pan and place in the oven for about 20 minutes, until the internal temperature reaches 140 degrees. You can use an oven-safe thermometer for this roast and it works great.
We served this with Grilled Polenta Cakes, Sauteed Peas with Mushrooms and a light chardonnay. I hope you enjoy this dinner as much as we did!!