Chorizo Pork and Spanish Rice

Here is another pork tenderloin recipe.  We have used the same spice as a dry rub for a roast chicken (not posted).  The chorizo spice is very versatile and can also be used on vegetables such as carrots and butternut squash.

Pork tenderloin Ingredients
2.5 lbs Pork Tenderloins
50 ml tequila
2 tbs Chorizo Spice (Recipe Below)

Spanish Rice Ingredients
Equal parts, water, white rice, salsa

Chorizo Spice Ingredients:
2 tbs chipotle powder
1 tbs smoked paprika
1 tbs garlic powder
1 tbs onion powder
1/2 tsp kosher salt
1 tsp black pepper

Mix and store in air tight container until ready to use.


Marinate the Pork tenderloin with tequila and chorizo spice for about 4 hours or overnight.
On a preheated grill, place pork tenderloin, cook for 15min and turn; cook for an additional 10 min or until internal temperature is 160.

While the pork is on the grill boil the water and the salsa.  When it comes to a boil add the white rice.
Lower heat to low and allow to cook for 20 minutes.