Tuesday, June 16, 2009

Spice Rubbed Pork Tenderloin with Peach-Lime Salsa

Well, the Crabby Twitter-palooza experiment is over with mixed results. I Twittered for 2 hours yesterday and while I got no direct feedback from the crablings, my follower count jumped from 10 to 18.

Now it's entirely possible that I did something that impeded everyone's ability to tweet me back, so I'm not going to get upset about that. The 80% increase in followers is pretty interesting though. According to a PureWire survey of Twitter statistics, 80% of Twitterers have fewer than 10 followers. So your support has catapulted Crabby into the top 20% along with such luminaries as Ashton & Demi.

Equally interesting is that, with my 38 tweets, I am now in the top 22% of tweeters! WOW! The view from the top of this techno-wave is amazing; of course it's the view of a barren wasteland of pointless nattering, but hey, it's still a view. I'll probably have another "palooza" in the near future since there seemed to be a few of you who really enjoyed it.

"Ahh, Crabby? This last 'palooza' only brought in 8 new people. Hardly seems worth the effort."

"Bah! How dare you pee on my technology parade?! The Emperor of Twitter does too have new clothes!"

While the Twitter experiment went OK, the same can't be said for the recipe underpinning all the tweets. Spice Rubbed Pork Tenderloin with Peach-Lime Salsa seemed innocuous enough, but the resultant salsa was AWFUL! I still haven't completely figured out what went so terribly wrong. In fact, this is one of the worst salsa recipes I've ever prepared. The pork was fine, but I'll warn you, it's going to be hard to enjoy...

Spice Rubbed Pork Tenderloin with Peach-Lime Salsa
from Grilling by Williams-Sonoma


2 TBSP Chile Powder
1 TBSP Garlic Powder
1 teaspoon onion powder
1 teaspoon dried sage
1 1/2 teaspoons salt

2 Pork Tenderloins

Mix the five rub ingredients in a large zip-top bag. Add the pork tenderloins and shake to coat. Refrigerate 2 hours or up to overnight if possible.


2 diced fresh peaches
1 diced seeded tomato, diced
1 diced sweet onion
1 minced jalapeno pepper, seeded and deveined
2 TBSP fresh chopped mint
1 TBSP honey
Juice of 1 lime
2 teaspoons salt

Combine all the ingredients in a large bowl at least two hours prior to serving. Refrigerate.

Remove pork tenderloins from the refrigerator 30 minutes prior to grilling. Bring to room temperature.

Prepare your grill over medium-high heat.

Grill the pork, turning every 3 minutes, until the internal temperature reaches 150 degrees. Total cooking time, depending upon the tenderloin thickness will be approximately 12 minutes.

Alternatively, you can butterfly the tenderloins to equal thickness prior to coating with the spice rub. This will shorten the grilling time.

Remove from the grill, allow to rest 10 minutes. Serve with a spoonful of the salsa.

OK, how much easier can it get? The only problem was that the salsa was inedible. I was worried about adding the honey, I was concerned about 2 teaspoons of salt, but W-S usually does a pretty good job, so I went by the book. Boy was that a mistake. The salsa was salty and inexplicably bitter. Here's your homework crablings: figure out where this recipe went wrong!

Alrighty, I'm outta here, though with this Twitter business on my cell phone, I'm never really far away. Until next time, remember, you can do it, you can cook!

1 comment:

WineWizardBob said...

Peach-lime yummy for food, tough for wine. I am leaning toward a good quality Chenin Blanc from South Africa. Raats Family is yummy, as is Ken Forrester and both are reasonably priced. If you want a bit more oak flavor added to your peachy-minerally wine, look for Graham Beck.