Today's Recipe: Cajun-Spiced Pork Tenderloin with Red Bean Salad

One more day to the work week for most people - celebrate!  I'm going to try this new recipe tonight.  Don't be put off by the long list of ingredients, it really is simple.  If you give it a try, let me know what you think!

Cajun-Spiced Pork Tenderloin with Red Bean Salad

Yields: 6

Ingredients
Salad
2 slices thick-cut bacon cut into 1/2-inch dice
2 tablespoons peanut or vegetable oil
1/2 cup 1/4-inch-diced yellow onion
1/2 cup 1/4-inch-diced celery
1/2 cup 1/4-inch-diced red bell pepper
1 can (16 ounces) red beans, rinsed
1 can (16 ounces) pinto beans, rinsed
2 tablespoons Creole or Dijon mustard
2 tablespoons granulated sugar
1 tablespoon cider vinegar
1/2 teaspoon Tabasco® sauce
1/4 teaspoon kosher salt
3 tablespoons finely chopped fresh Italian parsley

Rub
2 teaspoons finely chopped fresh thyme
1 -1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon light brown sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
2 pork tenderloins about 1 pound each, trimmed of silver skin
2 tablespoons Creole or Dijon mustard
Peanut or vegetable oil

Instructions
1. In a 10-inch skillet over medium heat, cook the bacon with the oil for about 2 minutes, stirring occasionally. Add the onion and cook until it begins to turn translucent, 3 to 4 minutes, stirring occasionally. Add the celery and bell pepper and cook for an additional 2 to 3 minutes, stirring occasionally. Add the remaining salad ingredients, except the parsley, and mix well. Cook for about 5 minutes, stirring occasionally. Remove the skillet from the heat and let the salad cool to room temperature. Adjust the seasonings with salt, if needed. Garnish with the parsley just before serving.

2. In a small bowl mix the rub ingredients.

3. Coat the pork all over with the mustard. Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil. Let the pork sit at room temperature for 20 to 30 minutes before grilling.

4. Prepare the grill for direct cooking over medium heat (350° to 450°F).

5. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the salad.

Recipe source: Weber's Charcoal Grilling™ by Jamie Purviance