Create a dry rub with paprika and salt. Work into both sides of backstraps and breast filets that are roughly 3/4" think and at room temperature. Coat to taste with fresh, coarse ground black pepper. Cover with a light coating of brown sugar.
Place filets and straps on a hot grill for 3 minutes with the lid down (no more than 3 1/2 minutes):
Turn each piece and cook for another 5 minutes, again with the lid closed. (I didn't turn the grill down because it was very cold outside when I cooked these).
Cook time is important - do not overcook.
Place on a warm plate and let rest for at least 10 minutes:
End results should be medium to meduim rare and as tender as a good steak. The only added fat or calories are from the brown sugar.
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