Ingredients
-
1/2
-
1
-
3
-
2
-
2
-
1 1/2
-
1/2
-
1
-
-
-
-
-
-
-
Directions
Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub
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Steps
|
1
Done
|
Preheat Oven to 400 Deg. F. |
|
2
Done
|
Put Tomatoes, Chile, Orange Juice, Vinegar, Garlic, Sugar and Salt in Blender or Food Processor. Blend to a Coarse Paste. |
|
3
Done
|
Place Tenderloin in Baking Dish and Rub All Over With About 3 Tbl. of the Rub. |
|
4
Done
|
Roast Until Internal Temperature Reaches 140 Deg., About 20 Minutes. Remove to a Cutting Board and Let Rest Five Minutes. |
|
5
Done
|
Slice Thinly and Place on Plates, Along With Any Juices. Sprinkle With Cilantro and Serve. |
|
6
Done
|
Note1: Leftover Rub Keeps For a Couple of Weeks. Try It on Seafood or Poultry, or, as Noted Above, Mixed With Mayonnaise. |
|
7
Done
|
Note2: I Had Only Plain Dried Sun-Dried Tomatoes. I Let Them Sit Overnight in Some Olive Oil, and Fished Them Out, Saving the Oil For Salad Dressing - I Did not Think the Paste Needed More Oil Then Was on the Tomatoes. |
|
8
Done
|
Note3: My Tenderloin Was Room Temperature and It Was Done in 15 Minutes, So I Would Recommend Checking Early. Also, Original Recipe Suggests 3 to 4 Servings. There Were Just Two of Us, and I Have Barely Enough Left For a Sandwich, So Be Guided. |
