Chef Mark's Dry Rubbed Grilled Pork Tenderloin with Chipotle BBQ Sauce Slaw

June 29, 2010 8:39:52 AM PDT
Check out the recipe from Taste of Vino's Chef Mark Downing.

Serves 4 to 6


  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon brown sugar
  • 1 tablespoon mustard powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 2 tablespoons Spanish paprika
  • 1/2 tablespoon black pepper
  • 1 (1 1/2 pound) pork tenderloin


Combine all ingredients except the tenderloin and mix together. Cover the tenderloin with the rub and marinate for 30 minutes.

Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing, serve with Chipotle Bbq Sauce and slaw.

Chipotle Bbq Sauce


  • 1 tablespoon canola oil
  • 2 cups diced yellow onion
  • 7 cloves garlic, minced
  • 1 cup ketchup
  • 1/2 cup chipotle in adobe sauce
  • 1/2 cup Worcestershire sauce
  • 1/2 cup bbq sauce
  • 1/3 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt


In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Sauté until they begin to wilt. Add the ketchup and chipotle sauce and sauté for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree.


  • 1 large head of cabbage, finely shredded
  • 1 bunch green onions( cut on the bias)
  • 2 carrots, grated

? Dressing

  • 1 cup sugar
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1 teaspoon dry mustard
  • 1 cup cider vinegar


Combine coleslaw vegetable ingredients; chopped cabbage, green onions, and grated carrots in a large serving bowl.

In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.