How To make Chile Rubbed Pork Tenderloin
7 pounds pork tenderloin
cut into 9 pieces
MICHIGAN DRIED CHERRY CHUTNEY 1 each lemon, juice and zest of
1 each orange, juice and zest of
1/4 cup red onion :
julienned
1/2 ounce vegetable oil
1/3 cup port wine
8 ounces dried Michigan cherries
1 teaspoon ginger, grated
1 teaspoon jalapeno chile chopped
1/8 teaspoon cayenne pepper
pinch nutmeg salt :
to taste 2 tablespoons green onions bias cut
CIDER BOURBON SAUCE 4 cups apple cider
1 ounce cider vinegar
1 teaspoon shallots :
chopped
1 each fresh rosemary sprig, 3 inch piece
2 cups beef glaze
bourbon, 2-3 ounces salt and pepper to taste 1 ounce butter, unsalted
CHILI RUB [sic] 1 tablespoon chili powder, paprika, ground cumin :
each
1 teaspoon granulated onion, garlic powder, salt -- each
FOR CHUTNEY
Poach lemon and orange zest. Strain, cool and set aside. Saute red onion in oil over medium heat until tender. Cook over high heat until onions begin to caramelize. Add port to deglaze pan. Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg. Cook until mixture is reduced to syrup. Add salt to taste. Add reserved lemon and orange zest and let cool. Stir in green onion. (Makes 4 cups.)
FOR SAUCE
Reduce cider and vinegar with shallots and resemary until thick syrup forms. Strain and add beef glaze. Heat sauce through and add bourbon. Season with salt and peper to taste. Whisk in butter. (Makes 4 cups.)
FOR RUB
Combine chili rub ingredients and mix well.
Season pork with chili rub. Place pork 3 inches from flame on charcoal grill or commercial broiler. Sear all sides, cooking about 6-8 minutes total, until internal temperature reaches 150-155-degrees F. Remove from heat and let stand 5 minutes before slicing.
Serving suggestions: Plate pork with cider bourbon sauce and dried cherry chutney. Serve with seasonal vegetables.
How To make Chile Rubbed Pork Tenderloin's Videos
Chili-Orange glazed Pork Roast Recipe
This weekends menu was a chili-orange glazed bone in pork loin. It was spicy with a hint of orange in it. This can be done on the grill or in the oven.
Chili-Orange Glaze
1 cup Chili Sauce
4 Tbsp Hoisin Sauce
2 Tbsp Sriracha Sauce
2 Tbsp Orange zest
4 tsp brown sugar
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Chef Ashley Christensen | Fennel and Chili-Rubbed Pork Roast
Thanks to Chef Ashley Christensen from Poole's in Raleigh, North Carolina for sharing two of her fav pork dishes! Want to make it like Ashley? You can! Find her full recipes here:
Fennel and Chili-Rubbed Pork Roast:
Country-Fried Ribeye Pork Chops:
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Pork Tenderloin with Chocolate Chili Rub | Food Travels
Chef Nancy Waldeck highlights recipes inspired by her travels in Mexico. First, she'll show you how to make your own crunchy tortilla chips, served with a black bean and avocado dip; then she shares a recipe for a corn salad, inspired by Mexican street corn; and for the main dish: pork tenderloin with a chocolate and chili rub.
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Grilled Pork Tenderloin with Chile and Lime Marinade
The robust blend of herbs and spices that fill this grilled pork tenderloin are the clear winners in this delicious pork recipe! Savory flavor brought about by a lime and chili powder infused marinade the pork rests in for two hours is only enhanced once you place this pork loin recipe on the grill. This quick weeknight meal is just one of many easy grill recipes from Better Homes and Gardens you can try this summer for unbeatable flavor!
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UNPOPULAR RECIPE? - Cumin Rubbed Pork Tenderloin - WILL SURPRISE YOU!!! (Easy Weekday Meal)
Pork tenderloin can be a little intimidating to make for the first time, but this recipe makes it hard to screw up and you might even impress yourself with your awesome cooking skillz. Try this juicy, sweet, spicy recipe and you won't regret it :-)
Ingredients
1 lb pork tenderloin
1 teaspoon garlic powder
1 tablespoon cumin
1/4 teaspoon red chili flakes
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 crown of broccoli
Additional salt and pepper to taste
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