Monday, December 27, 2010

Chili-Lime Pork Tenderloin

From Noble Pig
Chili-Lime Pork Tenderloin
Adapted from All You
1-1/2 lb pork tenderloin
Salt and pepper
1 teaspoon chili powder
1 Tablespoon fresh lime juice
1 teaspoon soy sauce
1/2 teaspoon sugar
2 Tablespoons vegetable oil

Preheat oven to 400 degrees F.  Blend chili powder with lime juice, soy sauce and sugar in a small bowl.

Pat pork tenderloin dry and season on all sides with salt and pepper.  Use your hands to rub chili mixture thoroughly into tenderloin.  Warm a large ovenproof skillet (if you don't have an ovenproof skillet use a regular one, you will just have to transfer pork to a baking tray or dish) over high heat, then add oil.  Add pork and sear on all sides, turning meat with tongs, about 2 minutes total.

 Place meat thermometer in the thickest part of the tenderloin and place skillet or baking tray into the oven.  Cook until thermometer reads 160F (about 20 to 25 minutes) depending on the thickness of the tenderloin.  While in the oven baste with any juices that accumulate on the bottom.  I also added a little bit of water to the bowl I made the chili mixture in, giving me some juice to baste with.  I basted the tenderloin about four times while it cooked.

Remove tenderloin from the oven and loosely tent with foil and let sit at least 5 minutes before cutting on a diagonal into 1/2" thick pieces and serve.

*This was so delicious!  I hadn't cooked a whole pork tenderloin before and after this recipe, I am excited to experiment more.  What a cooking gem.  This meat was moist and juicy.  It went perfectly with Spanish rice and chips.

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