I don’t cook pork tenderloin very often.
I love a bone in pork chop.
Something to hold onto.
Know what I mean?
Pork tenderloin always seemed to me to be a bit…I don’t know…light.
Boring, maybe?
It just wasn’t my “go to” pork for dinner thing.
However, I’ll go to it for this fabulous meal any time.
Bobby Flay’s way too cool rub . …lime juice and ancho chili powder and spicy hot Spanish paprika…makes you think it would be too spicy, right?
Wrong…it’s perfect.
And then the spicy orange vinaigrette to drizzle over the top when you serve it. Orange juice reduced to a sweet syrup and blended with sherry vinegar and more ancho.
And leftovers make a killer chef’s salad for lunch.
Nothing boring about that!!
Chili Rubbed Pork Tenderloin with Spicy Orange Vinaigrette
Adapted from Bobby Flay's From My Kitchen to Your Table
¼ cup ancho chili powder
¼ cup hot Spanish paprika
Coarse salt and freshly ground black pepper
¼ cup fresh lime juice
½ cup extra virgin olive oil
Mix in blender and pour over two pork tenderloins. Let sit for at least an hour. Remove from marinade and season to taste with salt and pepper. Grill until medium rare to medium, 10-12 minutes turning and basting with marinade. *
2 cups freshly squeezed orange juice
1 tsp ancho chile powder
¼ cup aged sherry vinegar
Salt and freshly ground black pepper
½ cup extra virgin olive oil
Heat the orange juice over medium high stirring often. It will thicken and reduce down to about a ¼ cup.
Put ancho chili powder, sherry vinegar and salt and pepper in blender and slowly add the olive oil and let blend.
Serve over the sliced pork tenderloin. Lots of fresh cilantro for garnish.
Serves 3 generously
* I have preheated the oven to 450, heated a cast iron skillet and filmed it with olive oil and seared the tenderloins on all sides. Then popped in the oven and let cook until done, takes about 20 minutes. Works great when you forget to buy gas for the grill!
10 comments:
Really?? Wow, I make pork tenderloin almost weekly. It's one of our faves and so easy to do. I always try a new recipe. Coincidentally, I'm doing an apple-stuffed pork tenderloin tonight!
The recipe you mention sounds like it has some great flavors in it. A little spice is a good thing!
This sounds yummy...I hardly ever make PT as well. I'm going to try this one though, I love the sauce with the citrus...yummy.
pork tenderloin
the other white meat..
looks terrific
spicy orange
love it
This is a really great way to cook the other white meat!
-DTW
www.everydaycookin.blogspot.com
I'm with you on that bone thing -- a bone-in is juicier and tastier. But that ancho-orange combo sounds pretty darn good.
"Something to hold onto..."
:-)
Nice writing. I know what you mean. I think of tenderloin as...boring. No handles. No fat.
The orange thingy sounds very good. But Bobby Flay??? You are full of surprizes.
Hi Mary!
I love the pork tenderloin. In Italy they eat alot of "porchetta" which is really tenderloin stuffed with herbs, sliced and put into a panino! It's the country fair type of food. My b.f. fell in love with it.
ps: love your canning/pickling posts. I too have just begun to do some this summer. I have lots to learn but it's so much fun!
Lori: I may become a convert to the pork tenderloin. I want to know about that recipe!
Cathy: I tell ya, it's the vinaigrette that is so killer in this recipe.
Claudia:I was thinking about wrapping it in bacon for another twist and roasting it in the oven instead of grilling.
Darius: Thanks for stopping by!
Fluff: I have tried it with a bone in chop and it's divine either way.
Marie: Keep 'em on their toes, I always say. I don't want to become too boring.
Joy: Hey sweetie! You world traveler you. I want some of that panino right now!! That sounds wonderful.
Yes, for some reason I hardly ever use tenderloin. I think I have found it boring in the past. I love the chilli rub though, and with the orange to cut through it - sounds fantastic.
This sounds wonderful! I love pork loin - and the leftovers make such great sandwiches!
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