Chile rubbed pork with herbed millet and blistered tomatoes

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KANSAS CITY, Mo. -- Now that it's officially summer, it's time to spice things up for your next barbecue. Chef Renee Kelly of Renee Kelly's Harvest took over the FOX 4 kitchen on the first day of summer to demonstrate how to make chile rubbed pork and a delicious side that pairs perfectly. She also shared her secret for ensuring you don't overcook your pork.

Chile Rubbed Pork with Herbed Millet and blistered tomatoes

serves 4
1 each pork tenderloin

1 tsp cayenne
1 tsp chile powder
1/2 tsp coriander
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp turmeric
1 Tbs seasalt

Mix together the salt and spices and rub the pork loin. Allow to rest for 2-4 hours


2 Tbs chile paste
1Tbs honey
1 Tbs. lime juice

Mix together all ingredients and set aside.


Heat the grill with one side hot for searing and the other side, medium heat.
Clean the grill rack very well. Pour a little grape seed oil ( or another neutral oil) on an old clean towel. Rub the towel on the grill rack.

Place the pork tenderloin on the hot side of the grill, and sear for 2 minutes. Rotate and sear the other side. Brush the glaze over the outside of the pork tenderloin. Move to the cooler side of the grill.

Cook for 10-15 minutes or until the internal temperature reaches 145 degrees.

Brush with the remaining glaze, and move back over the hot side of the grill and allow to caramelize.

Blistered tomatoes:

1 C. cherry tomatoes
1 Tbs olive oil
1 tsp salt

Using a small wire rack, place the cherry tomatoes on a medium high heat side of the grill, while the pork is caramelizing. This doesn’t take long, only about 2 minutes to get the skin to blister. Remove from heat.

Serve over millet pilaf.

Herbed Millet Pilaf

serves 4

1 C. millet
1 each shallot
1 Tbs olive oil
3 C. chicken stock, broth or water.
1 Tbs cilantro chopped
1/2 C. red onion thinly sliced
2 tsp lemon juice
1 Tbs olive oil
1 C. packed arugula or spinach.
2 tsp salt

Heat 1 Tbs olive oil in a medium sauce pot. Add the shallot and allow to soften, about 2-3 minutes. Stir in the millet and coat with the olive oil. Toast the millet for 2 minutes Add the chicken stock and bring to a boil. Turn down the heat to a simmer, cover and cook for 35-40 minutes.

Remove from heat, cool and add the cilantro, red onion, lemon, and olive oil. Toss until thoroughly mixed. Add the arugula and season with salt.

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