Friday, June 8, 2012

Chili-Rubbed Pork Tenderloin

Pork Tenderloin is a nice break from chicken while still being a healthy protein. I've tried various marinades and sauces but this one seemed to be a big hit with Chris. There is no marinating either which makes it super fast and easy. I got the recipe from The Bitten Word blog. I love to do leftover sandwiches with the tenderloin sliced thin and either bbq sauce and cheddar cheese, or cilantro mayo and jack cheese. Hope you enjoy this as much as we did.

Time: 35 minutes
Serves: 2 with leftovers

  • 3 tablespoons extra-virgin olive oil, plus more for grill pan
  • 3 garlic cloves
  • 1 TBSP chili powder
  • 1 pork tenderloin - about 1 pound (these usually come in packages of 2 so you can freeze the second one or just double the rub and cook enough for 6 or 7 people)
  • 1 1/2 tablespoons sesame seeds
  • Coarse salt and freshly ground pepper
  1. Preheat oven to 400°.
  2. Peel and finely chop your garlic cloves.
  3. Line a baking sheet with foil and mix together your 3 TBSP olive oil, chopped garlic, and 1 TBSP chili powder on the pan.
  4. Add your pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds and a generous amount (~2 tsp?) of salt and pepper and press the seasonings into the meat.
  1. Heat an oven-safe grill pan (no plastic handles) over medium-high heat for 2-3 minutes, and brush or spray with oil.
  2. Add your pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
  3. Transfer the pan to your preheated oven. Roast pork for 17 to 18 minutes and then check with a meat thermometer. If it reads 150° or higher, take it out. If it's still low, cook for 3-4 more minutes.
  4. After you take it out, wrap the tenderloin in foil and let it rest for at least 5 minutes before slicing. Be sure to pour any juices that collect in your foil on top of your sliced pork.

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