Monday, April 11, 2016

Chili-Rubbed Pork Tenderloin



Slightly sweet, slightly spicy, and incredibly delicious! This easy recipe results in unbelievably moist and tender pork which can be cooked either inside or outside on the grill.

Pork tenderloin is probably one of my favorite cuts of meat, thanks to it's moist flavor and lean meat. While easy to prepare, I tend to get in a rut and reach for the same ol' recipes. Pork tenderloin is perfect on it's own, without being buried under sauces or other ingredients. Unlike chicken, it needs just a good crust of flavor to make it shine. Which makes it perfect for an easy weeknight meal!

This rub needs no time to marinade and uses staple pantry items. Depending on the weather, you can either toss it on the grill or make it in house. It was a particularly rainy evening when I made it so I did it in the house and it was perfect!

Serve it alongside two of your favorite veggies and dinner is made!


Chili-Rubbed Pork Tenderloin
2 teaspoons brown sugar
1.5 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon cayenne powder
1 clove garlic, finely chopped
1 pork tenderloin (about 1 lb)
vegetable oil

In a small bowl, mix together all ingredients except for the pork and oil. Place a cast iron skillet in the oven and preheat to 450. 

Rub the pork with about 1 teaspoon oil and then rub and press the spices to all sides of the pork. 

Once the oven is preheated, carefully remove the hot skillet and drizzle in some oil. Add the pork and return to the oven for 10 minutes. Flip the pork and reduce heat to 400; cook an additional 10-15 minutes, or until the internal temperature reads 155F.

Remove from oven and let sit for 10 minutes before slicing.

***IF GRILLING: Preheat your gas or charcoal grill. Once the pork is well coated with the spice mixture, place the pork on the grill. Cover and let cook over medium-heat for 17-20 minutes, turning several times, or until the internal temperature reads 155F. Let stand 10 minutes before slicing.

Source: adapted from Betty Crocker

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