Grilled Pork Tenderloin with Foil Wrapped Vegetables

For dinner tonight I prepared a beautiful grilled pork tenderloin with a generous side of grilled vegetables wrapped in a pocket made of aluminum foil.

I had cooked pork tenderloin on the grill before and that was neither the challenge nor the inspiration for this entry. It was the vegetables that I wanted to cook them differently. I had these mind numbing thoughts of grilled vegetables and I just could not solidify them to a normal state of recipe execution. I had to do a lot of improvisation.

I went to the supermarket and purchased a variety of vegetables for this event: broccoli, asparagus, and onions.

I am getting ahead of myself.

First I had to prepare the pork. I took it out of the package, washed it and then trimmed as much as I could of the fat.

I drizzled some olive oil and...time for the mustard! I rubbed about three tablespoons of mustard on the pork.

Then, I mixed the rub ingredients together

• 1 tablespoon garlic powder,
• 1 tablespoon onion powder,
• 1/2 tablespoon cayenne pepper, 
• 1/2 tablespoon ground cumin 

and sprinkled them on the pork. Of course, the olive oil and the mustard helps and the rub sticks on the pork.  Here is the pork tenderloin next to the rub waiting to be processed.

Tonight I grilled salmon and pork tenderloin

This afternoon I on my way home I stopped by our favorite supermarket, Adams Fairacre Farm, in Newburgh

to buy a 2.25 lb pork tenderloin and two whole chicken breasts. I will need to plan better for any type of supermarket purchases because at Adams they have a weekly special that they call Customer Appreciation Evening where you get 20% off your purchase. So, if I schedule my visits better I will be getting a better deal. Not bad!

So, back to the tenderloin. Here it is below waiting to be seasoned and placed on the tray. I used the following:

• 2 tablespoons olive oil
• 1 tablespoon mustard
• 1 teaspoon Sunny Spain seasoning(Diane's gift)
• 1 teaspoon pepper
• 1 teaspoon dry mustard