Serve with J. Davies Cabernet Sauvignon (link to wine)
Serves 2
Ingredients
Pork Tenderloins
Pork porterhouse steaks
Pork rub
1 1/2 tablespoon chipotle powder
1/2 tablespoon ancho powder
1/2 tablespoon cumin
1/2 tablespoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/2 tablespoon ground pepper
Grilled Corn
2 ears of fresh corn, in husks
2 tablespoons mayo
1 tablespoon lemon juice
1 tablespoon chipotle powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
Fingerling Potatoes
½ lb fingerling potatoes, sliced in half the long ways
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh cilantro
2 tablespoons olive oil
Salt and pepper
Preparation
Pork Tenderloins
If possible toast and grind whole cumin and coriander seeds. Rub the pork at least ½ hour or more up to one day ahead, bring to room temp. Grill over medium heat, preferably with mesquite wood, until medium.