Chili Rubbed Pork Tenderloin Recipes

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
• Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.

Steps:

• Serving suggestions: Add other herbs like basil, cilantro, or parsley
• Position a rack about 3-inches from the broiler and preheat. Line a broiler pan with foil. If there is sliver skin on the tenderloin, trim it off with a knife. Rub or brush the tenderloin with oil. Mix the chili powder with the salt and then sprinkle the spices all over the tenderloins and rub in well with your hands. Lay the tenderloin on the prepared pan, tucking the thin narrow tip of the tenderloin under so the meat is the same general thickness all the way down.
• Broil the tenderloin until golden brown on 1 side, about 5 minutes. Turn and continue to cook on the other side, until brown about 5 to 7 minutes more. Remove from the broiler, tent loosely with foil and set aside to finish cooking. Let rest for 5 minutes. Slice and serve with creamed corn.
• Shear the corn kernels from the cobs with a knife. Transfer the kernels to a bowl. Working over a bowl, run the knife along the cobs to press out the milky liquid. Discard the cobs. Slice the scallions, both white and a couple inches of the green into thin rounds. Separate the scallion whites and greens.
• Melt the butter in a medium skillet over medium-high heat. Add the scallion whites and cook until softened, about 1 to 2 minutes. Add the corn, water, and salt, bring to a simmer, cover and cook until tender, about 2 minutes. Add the cream, bring to a boil, and cook uncovered until slightly thickened, about 1 minute more. Stir in the scallion greens and tomatoes, season with black pepper and serve.

Steps:

• Put the remaining marinade in a sauce pan with 1/2 cup water and bring to the boil, reduce heat and simmer for 10 minutes. When the tenderloin is done, slice and serve together with the hot marinade.;

Steps:

• In a small bowl, combine the first six ingredients; brush over pork. , In a large ovenproof skillet, brown pork in oil on all sides. , Bake at 375° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 400°F Lightly grease a rack in a roasting dish.
• In a small bowl, whisk together all ingredients except the tenderloin; rub mixture over pork evenly to coat. Cover and marinate 4 hours or overnight.
• Place pork on prepared rack. Roast until internal temperature reaches 160°F, about 45 to 60 minutes. Remove from oven and cool 10 minutes. Slice and serve.

Steps:

• Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
• Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
• Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
• Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.