I’ve been incredibly lucky dodging the rain lately. Timing has been everything while I slip outside to grill between storms, and it’s been absolutely worth it. I suppose I really am a griller now.

I even keep a pretty pastel floral umbrella by the back door just in case. 😉

And yes, I won’t wreck my hair for grilling. A grill diva is still a diva—even if she’s in a pink t-shirt and comfy pants, the hair has to look good!

 

 

One evening last week I wasn’t sure what to grill, so I went on a little scavenger hunt in my kitchen. I found two beautiful pork tenderloins in the freezer—main course decided. I also had a handful of strawberries and a few red grapes, so why not throw those on the grill too?

My plan was to give the fruit just enough heat to get grill marks, not to overcook it until it became mushy. I’d grilled fruit before, but never strawberries or grapes. I thought the sweetness would complement a spicy pork, and I was right.

I also found some chipotles in adobo in the freezer and a small bottle of apple juice in the fridge—perfect for a spicy, slightly sweet wet rub to coat the pork. I decided against doing both a dry rub and a mop sauce. Instead I made a thick, moist paste—a “wet rub”—that would flavor and baste the meat in one step.

It worked beautifully. The pork was juicy, flavorful, and not overwhelmed by sauce. I could have doubled the paste for basting, but the amount I used was just right. I saved the second tenderloin to make a separate dish with its own sauce, but if you love dipping sauces, make extra wet rub for serving.

 

 

People often say pork tenderloins are hard to grill. I disagree. If you grill them for no more than 20 minutes, then let them rest covered so they finish cooking and the juices redistribute, they can be as tender as a beef filet. The trick is not to overcook them—pork tenderloin will dry out if left too long. They can still show a slight pink in the center when done, and some prefer medium-rare, though I like mine a touch more done.

Keeping the grill temperature around 375°F and grilling for about 20 minutes works consistently well. This cut is an economical, company-worthy choice—treat it nicely and you’ll be rewarded with great flavor and texture.

So fire up your grill. This recipe is a keeper—happy grilling!

 

Spicy Grilled Apple-Chipotle Pork Tenderloins with Grilled Strawberries & Red Grapes with Cinnamon

Ingredients

For Wet Rub Marinade:

• 1 1/2 Tbl. chilies in adobo sauce (*see tip in notes)
• 1 tsp. chili powder
• 1 tsp. sweet smoked paprika
• 1/2 tsp. garlic salt
• 1/4 tsp. coarse ground black pepper
• 1/8 tsp. cinnamon
• 1 Tbl. apple juice concentrate or regular apple juice
• 1 Tbl. EVOO

Rest of Ingredients:

• two whole pork tenderloins, trimmed of fat and sinew
• 12 large strawberries, hulled
• 24–32 large seedless red grapes, as desired
• 1–2 Tbl. EVOO
• cinnamon for dusting skewers
• vegetable oil for grill grates

Instructions

1. In a small bowl, stir together the wet rub ingredients until they form a thick paste.
2. Trim the pork tenderloins of any excess fat and sinew, rinse with cold water, and pat dry.
3. Coat each tenderloin evenly with half of the wet rub and place the coated side down in a 13×9 glass baking dish. Spread the remaining paste over the top of each. Cover and marinate for up to 2 days for best flavor, or at least several hours if short on time.
4. Remove the pork from the fridge and let it come to room temperature for at least 30 minutes. Meanwhile, heat the grill to high to get the grates hot.
5. While the pork is warming and the grill heats up, thread the strawberries and grapes onto skewers. If using bamboo skewers, soak them in water first to prevent burning.
6. When the grill is hot, reduce the heat to medium and aim to maintain about 375°F. Grease the grates with a paper towel dipped in vegetable oil using tongs. Place the tenderloins on the grill, close the lid, and cook for 5 minutes. Turn, close the lid, and grill another 5 minutes. Repeat so the total grilling time is about 20 minutes.
7. Remove the tenderloins to a platter, cover loosely with foil, and let them rest to finish cooking and to retain their juices.
8. While the meat rests, brush the fruit skewers with a little EVOO and grill them with the lid open for about 10 minutes, turning occasionally so they char lightly without collapsing.
9. Slice the tenderloins on a bias and serve topped with the grilled strawberries and grapes, lightly dusted with cinnamon.

Notes

*For chipotles in adobo, empty the can into a blender and coarse chop for easier measuring and even distribution. Freeze portions in a zip-top bag and break off pieces as needed.