Food, Wine, Rock & Roll

Part food blog, part jam session

For the longest time, I used to buy pre-seasoned pork tenderloins from the grocery store.  They came in a variety of flavors & were super easy to just throw on the grill after a long day at work.  And then I found this recipe.  Never again would I waste money on a more expensive product just because it was fast & easy.  This recipe is just as quick, is far tastier than the preservative filled packaged versions, & significantly easier on the wallet.  While I like to cook the tenderloin on the grill, it can also be cooked in the oven.


  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 1 (1 lb.) pork tenderloin
  • 2 teaspoons olive oil


Rub spices over pork & allow to stand for 20 minutes.

After cooking, let the pork rest for 10 minutes.  Cut into 1/2-inch thick slices.

Grill Preparation

Preheat grill to medium-high heat (350°-400°).  Lightly brush the grill with olive oil to prevent sticking.

Place pork on the grill & cook for 28-30 minutes, rotating frequently (about every 4-5 minutes).

Oven Preparation

Preheat oven to 350°.

Heat the olive oil in a large skillet over medium-high heat.  Add the pork to the pan & cook for 4 minutes, browning on all sides.

Transfer pork to roasting pan and bake in the oven for 15 minutes.


This dish can be accompanied by either beer or wine, depending on your preference or mood.  If I’m more in a beer mood, I like to turn to one of my all-time favorite beers: Warsteiner.  I am a huge fan of German beers & this one ranks at the very top of them all.  There are two versions of this gift from the German beer gods: the standard Premium Verum (the standard pilsener) or the Premium Dunkel (a dark pilsener).  Both are delightful with this dish.  If wine is what I’m wanting, Peace Family Vineyard is where I like to look.  Their red wine (a blend of Shiraz, Cabernet, Grenache, & Mataro) is just sweet enough to complement the sweeter spices on the pork.


Van Morrison’s Moondance is an incredible album to turn on during any occasion, especially when preparing this dish.  It is such a mellow album that it makes everything around you just slow down & seem so much better; it’s impossible to not smile when you listen to it.  The simplicity of this dish combined with the full flavor of the spice coating makes it equally pleasing & mellow.  When you combine the pork with the music, you have a combination that is sure to keep you smiling for a while.

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