Chile Rubbed Pork Tenderloin

September 7, 2011 – 6:17 pm

This is an original recipe that turned out quite well. I was feeling like a Mexican sort of rub for the pork and happened to have some fresh jalapenos from my CSA box, so they got thrown in the mix. The fruity heat was a great touch and I’ll definitely do this again in the future! I served this with some green salad and roasted cauliflower that I seasoned with cumin and a touch of cayenne pepper.

Chile Rubbed Pork Tenderloin
Serves 6-8

For the rub:
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp dark chili powder (I like Gebhardt)
1/2 tsp chipotle chile powder
3 cloves garlic, pressed
1 medium jalapeno, seeds and ribs removed, finely diced
2 tsp canola oil

For the rest:
2 pork tenderloins (about 3 lbs)

Preheat the oven to 375 degrees F.

Mix the rub ingredients in a small bowl and set aside. Trim the pork tenderloins of any silver skin or excess fat. Make a shallow cut down the middle of each tenderloin to butterfly them open. Rub generously with the chile mixture, evenly distributing the jalapeno pieces.

Bake for 30-45 minutes, or until the internal temperature reaches 145 degrees F for medium rare or up to 170 degrees F for well done. Let the meat rest for 10 minutes at room temperature before slicing and serving.

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