Chili Rubbed Pork Tenderloin
Servings
4Serving size
4 ounces pork with sauceThis recipe can be multiplied and makes great leftovers. Try the pork sliced cold on top of salads or in sandwiches.
Serve with Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version or Cumin, Black Eyes and Corn Salad
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Ingredients
| 2 tsp. Olive oil |
| 1 1/2 tsp. Smoked paprika |
| 1 1/2 tsp., leaves Dried oregano |
| 1/2 tsp. Chili powder |
| 1/2 tsp. Instant coffee powder |
| 1/2 lime yields Lime juice, raw |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 pound Pork tenderloin |
| 1 spray Spray olive oil |
| 1/2 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1 Tbsp. Unsalted butter |
Instructions
Mix until well blended.
Add the pork tenderloin and toss to coat well.
Cover and place in the refrigerator for at least 2 hours. Toss the pork a few times to coat well.
Place a large non-stick skillet over medium high heat.
Spray the pan lightly with olive oil. When the pan is hot add the pork tenderloin.
Cook for about 2 minutes on each side until well seared.
Cover the pan and reduce the heat to medium. Cook for about 15 minutes.
Turn the pork at least twice. Adjust the heat to keep the pork from burning.
While the pork is cooking place the chicken stock in the bowl with the marinade and whisk to mix the remaining spices into the liquid.
When the pork is at 140° F internal temperature add the stock and marinade mixture to the pan.
Turn the pork in the stock for about one minute and then remove the tenderloin to a cutting board.
Reduce the stock by about half and then add the butter.
Whisk until the sauce thickens slightly and turn heat to low.
Slice the pork and place on plates.
Top with the sauce and serve.
Serve this recipe with one of these starch side dishes.
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Coconut Rice – Low Sodium Version
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
Cumin, Black Eyes and Corn Salad
Place a large non-stick skillet over high heat. Spray lightly with oil. Add the pecans. After about 90 seconds they will begin to toast. Cook, tossing frequently, for about 2 – 3 minutes until they begin to brown. Add the corn kernels and cook, tossing frequently, for about 5 –…
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Serve this recipe with one of these vegetable side dishes.
Roasted Beets
Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…
Roasted Broccoli with Garlic
Preheat the oven to 325F. Place the olive oil in a large skillet on the range over medium heat. Add the sliced garlic and cook slowly, stirring frequently, adjusting the heat so that the garlic doesn’t brown. After 3 minutes, add the broccoli, salt, and pepper, and toss well. Place…
Roasted Brussels Sprouts
Place a large skillet in the oven and preheat to 325°F. Place the oil and butter in the pan and then add the brussels sprouts, garlic, sugar, salt and pepper. Roast for 20 – 25 minutes. Stir occasionally. Serve.
Roasted Carrots with Fennel
Place a small roasting pan in the oven and preheat to 325°F. While the pan is preheating grind the fennel in a mortar and pestle or blend in a blender or mini-chopper until a powder. Add the oregano, basil, marjoram and pepper to the ground fennel. When the pan is…
Roasted Cauliflower
Place a large skillet in the oven and preheat to 325°F. When the pan is hot, spray lightly with oil and add the cauliflower. Return the pan to the oven and roast the cauliflower for about 20 – 25 minutes, tossing occasionally. While the cauliflower is roasting, place the butter,…
Roasted Parsnips and Carrots
Place a large baking sheet in the oven and preheat the oven to 400°F. Fold the carrots, parsnips, rosemary, salt, and pepper together and place on the baking sheet and return to the oven. Reduce the oven heat to 375°F. Roast the carrots and parsnips for about 20 to 25…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Simple rubs using chilies, cumin, paprika, nutmeg, etc. are really fantastic. The best part is that recipes like this one are just as good cold as when they are just off the stove. This pork tenderloin and the Cumin, Black Eyes and Corn Salad are the perfect picnic food.