Chile Rubbed Pork Tenderloin
December 17, 2008 – 6:28 pmThis is a very flavorful roast. We cut up the meat after baking tonight for pork burritos. This would also be great in tacos or enchiladas or as the meat in a chili, or just on its own with a side of beans and rice.
Chile Rubbed Pork Tenderloin
Serves 8
2 lb pork tenderloin
1 tbsp vegetable oil
1 tbsp dark chili powder (I like Gebhardt)
2 tsp ground cumin
½ tsp black pepper
1 tsp kosher salt
2 cloves garlic, pressed
Preheat oven to 425 degrees F. Mix together the oil and all of the seasonings in a small bowl to form a paste. Rub the mixture all over the pork tenderloins. Bake for about 30 minutes or until the internal temperature is 160 degrees F. Let the pork rest for 10 minutes before slicing and serving.
| Calories | 175 |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Cholesterol | 75 mg |
| Sodium | 211 mg |
| Carbohydrates | 1 g |
| Fiber | 0 g |
| Protein | 24 g |
| Vitamin A | 7% |
| Vitamin C | 3% |
| Calcium | 1% |
| Iron | 10% |
One Response to “Chile Rubbed Pork Tenderloin”
Mmm – we are big pork tenderloin fans and believe any spice rub makes them good! This chile rubbed version sounds and looks delicious!
By Joelen on Dec 18, 2008