This morning, in the more than 80% humidity, I finally finished pruning my roses. I felt like I accomplished something important but I also came in feeling like I deserved an excellent dinner. I cooled off over the morning paper and a food show on Netflix in the hope I would become inspired. I did. I became inspired to make a rub with sumac for pork. Since our youngest daughter Mia is not home for dinner, I can experiment with flavors. Mia’s palette is very developed but sometimes it’s fun to try different dishes when she is not home. I found a recipe online to use as a guide made with sumac, lemon, brown sugar, cumin, oil and garlic. Sumac is a tangy Mediterranean spice so the heat of cumin and earthy sweetness of brown sugar should create a good balance of flavors for the subtle game flavor of pork. I think leftovers will be delicious if served with cauliflower. I think I may mimic the rub flavors as a yogurt dip to serve alongside.
For the rub:
A few Tablespoons olive oil, sumac, brown sugar and lemon juice
A few teaspoons of cumin and garlic
Small amounts of lemon zest and freshly ground pepper
Combine and rub on 2 small pork tenderloins
Salt before cooking on the grill over low heat or in a grill pan over medium heat
Avid home cook and passionate instructor