CHEF JEFF — ONE BYTE AT A TIME: Peanut Rub Barbecue Pork

Some dry rubs add flavor to grilled meat in minutes.

Peanut Rub Barbecue Pork

Vegetable oil spray

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

1 tablespoon ground coriander

1 tablespoon brown sugar

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

¾ pound pork tenderloin

Heat half grill or turn on broiler. If using broiler, line baking tray with foil. Spray with vegetable oil. Chop peanuts in food processor. Add coriander, brown sugar, salt, cayenne. Blend. Remove visible fat from tenderloin. Butterfly pork (cut almost through lengthwise and open it like book). Rub with spice mixture on both sides, pressing mixture into meat. Place on heated 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 same amount of time. Pork is done when meat thermometer reaches 145 degrees. Carve and serve.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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