November 8, 2009

Albuquerque Grilled Pork Tenderloin with Beans and Greens Sauté

Grilled Pork
Makes 6 servings
3 pounds pork tenderloins
Albuquerque Dry Rub, as needed, recipe follows
1 cup pomegranate juice
1/4 cup molasses
1/4 cup sherry vinegar
Olive oil, as needed
Beans and Greens Sauté, recipe follows

Dry Rub
Makes 1/2 cup
1 Tbsp coriander seeds (or 2 tsp ground coriander)
1 Tbsp cumin seeds (or 2 tsp ground cumin)
6 Tbsp chili powder
1 Tbsp onion powder
2 tsp garlic powder
2 tsp dried Mexican oregano
2 tsp salt
1/2 tsp black peppercorns (or 1 tsp ground pepper)

Beans and Greens Sauté
Makes 6 servings
2 Tbsp olive oil
2 tsp minced garlic
10 cups coarsely chopped beet greens
1/2 cup chicken broth
1 tsp salt, or to taste
1/2 tsp ground black pepper, or to taste
2 cups cooked or canned cannellini beans, drained and rinsed
2 tsp malt vinegar, or to taste

Fire up the grill and prepare for a culinary delight. This juicy dish gets an added kick from the CIA's distinctive Albuquerque Dry Rub. Served with the accompanying Beans and Greens Sauté, it's a flavorful meal that all of your guests will enjoy.


Blot the tenderloins dry with paper towels. Sprinkle all sides of the tenderloins evenly with some of the dry rub. Cover the tenderloins and refrigerate for at least 2 and up to 12 hours.

Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

While the grill is heating, make the mop: Simmer the pomegranate juice in a small saucepan over high heat until it reduces by half. Add the molasses and sherry vinegar, stir well, and bring to a simmer. Remove the mop from the heat and reserve 3 tablespoons to drizzle on the pork after it is cooked.

Brush the tenderloins with a little of the olive oil. Place the tenderloins on the grill and cook until the meat is marked on the first side, about 3 minutes. Turn carefully and brush the upper side of the tenderloins with some of the mop. Turn the tenderloins again when the second side is marked, about 3 minutes, and brush with the mop once again. Grill for another 8 to 9 minutes, covered, then turn once more and brush with the mop again. Finish grilling on the second side, covered, until the pork is cooked, another 8 to 9 minutes.

Remove the tenderloins from the grill. Allow them to rest for 5 to 10 minutes before slicing. Places slices of the tenderloin on heated plates along with a serving of the Beans and Greens Sauté. Drizzle the reserved mop over the pork slices and serve.

Albuquerque Dry Rub

Heat a small sauté pan over medium-high heat. Add the coriander and cumin seeds and toast, swirling the pan constantly, until the seeds give off a rich aroma, about 1 minute. Immediately transfer the seeds to a cool plate and allow to cool for a few minutes.

Transfer the seeds to a mortar and pestle or a spice grinder. Add the chili powder, onion and garlic powder, oregano, salt, and pepper. Grind the spices to an even texture. The rub is ready to use now, or you can transfer it to a jar, cover it tightly, and keep it in a cool, dry cupboard or pantry for up to 1 month.

Beans and Greens Sauté

Prepare this savory sauté in a cast iron skillet right on the grill while you grill the pork, or make it ahead of time on the stovetop. If you can't find beet greens, substitute spinach, kale, escarole, collard greens, or turnip greens.

Heat a large sauté pan over the hottest part of the fire or a burner set at medium-high heat. Add the olive oil and heat until the oil shimmers. Add the garlic and move the pan or turn down the heat. Sauté the garlic, stirring frequently, until it is tender and aromatic, about 3 minutes.

Add the beet greens and cook, stirring and tossing briskly with a wooden spoon to coat the greens evenly with the oil. When the greens have cooked down and are a vivid green color, add the broth. Season with 1/2 teaspoon of the salt and a pinch of the pepper.

Bring the broth to a simmer, then add the beans and cook, stirring frequently, until the greens are fully wilted and the dish is very hot. Season to taste with the malt vinegar, salt, and pepper.

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