Ancho Chili-Espresso Rubbed Pork Tenderloin
adapted from Tasty Eats at Home
serves 3 - 4
1 tablespoon finely ground espresso powder
1 tablespoon light ancho chili powder
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, about 1 pound
1 – 2 tablespoons agave nectar
2 tablespoons good quality olive oil
Preheat oven to 375 degrees.
Combine espresso powder, ancho chili powder, dry mustard, coriander, garlic powder, salt, and pepper in a bowl. Mix well, making sure to break up any small clumps. Dump spice mix onto a plate large enough to accommodate the length of your tenderloin. Rinse tenderloin and pat dry with a paper towel. Rub the pork tenderloin with agave – just enough to coat the outside. Roll the tenderloin in the spice mix, coating the entire outside.
Coat a cast iron skillet with olive oil and bring to medium high heat. Let the pork rest, covered in spices, while the skillet heats up.
Sear tenderloin, about 4 minutes on each side until the entire tenderloin has a nice crust on the outside. This is important because it adds great flavor and keeps the juices inside. Once entire tenderloin is seared, place into the oven and let it cook for 20 – 25 minutes, or until the thickest part of the tenderloin registers at 140 degrees. Remove from oven, tent with aluminum foil, and let it rest for 10 minutes before slicing. This is also important because it keeps the juices in the meat when you slice it.
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