Peanut rub adds flavor in minutes for tasty barbecued pork

This easy dry rub adds flavor in minutes to barbecued pork. A blend of spices and peanuts rubbed into the meat forms a crust that is a great alternative to a marinade.

You don’t have to wait for the meat to absorb the flavors.

The pork can be barbecued or broiled. If you barbecue, heat one section of the grill and place the pork over the unheated section so it cooks indirectly — that is, away from the direct heat.

Doctor up a deli potato salad and open a bag of washed, ready-to-eat salad to complete your quick and tasty meal.

Helpful Hints:

— Boneless pork chops can be substituted for pork tenderloin.

— A stove-top grill can be used instead of an outdoor grill or the broiler.

Countdown:

— Preheat grill or broiler.

— Make dry rub.

— Prepare and grill pork.

— Assemble potato salad.

Shopping List

To buy: 1 small container unsalted peanuts, 1 jar ground coriander, 1 jar cayenne pepper, ¾-pound pork tenderloin, 1 small container plain deli potato salad, 1 bunch celery, 1 container vegetable oil spray, 1 red bell pepper and 1 bunch scallions.

Staples: brown sugar, salt and black peppercorns.

Peanut Rub Barbecued Pork

Recipe by Linda Gassenheimer

Ingredients

Vegetable oil spray

20 dry roasted, unsalted peanuts (will make 2 tablespoons ground peanuts)

1 tablespoon ground coriander

1 tablespoon brown sugar

⅛ teaspoon salt

⅛ teaspoon cayenne pepper

¾-pound pork tenderloin

Directions

Heat half a grill or turn on broiler. If using broiler, line a baking tray with foil. Spray with vegetable oil spray.

Chop peanuts in a food processor and add coriander, brown sugar, salt and cayenne pepper. Blend together.

Remove visible fat from pork tenderloin. Butterfly the pork. Cut almost through lengthwise and open it like a book. Rub pork with the spice mixture on both sides, pressing the mixture into the meat.

Place on preheated grill away from direct heat for 15 minutes, turning after 7 minutes, or place on lined baking tray and broil 6 inches from heat for the same amount of time.

Pork is done when a meat thermometer reaches 145 degrees. Carve and serve.

Yield 2 servings.

Per serving: 291 calories (34% from fat), 10.9 g fat (2.1 g saturated, 5.4 g monounsaturated), 108 mg cholesterol, 38.2 g protein, 10.8 g carbohydrates, 2 g fiber, 239 mg sodium.

Potato Salad

Recipe by Linda Gassenheimer

Ingredients

1 cup plain deli potato salad

1 cup red bell pepper cut into cubes

1 cup sliced celery

2 scallions, sliced (about ¼ cup)

Salt and freshly ground black pepper

Directions

Place potato salad in a bowl and add the red bell pepper and celery. Toss well. Taste for seasoning and add salt and pepper to taste if necessary. Sprinkle scallions on top. Yield 2 servings.

Per serving: 190 calories (42% from fat), 8.9 g fat (1.5 g saturated, 2.4 g monounsaturated), 85 mg cholesterol, 3.3 g protein, 24.7 g carbohydrates, 3.6 g fiber, 512 mg sodium.