So, when I spotted this pork recipe and it's 3 tablespoons of chipotle powder, to say that it piqued my interest would be an understatement. Well, I must have some really freakin' hot chipotle powder because 3 tablespoons was a little much...even for me. Sure, it was good and yes, I like heat but I also like to enjoy my meal!
The next time I made this, I cut the powder back to 1 tablespoon and it came out perfectly and with plenty of kick. Knowing that all chipotle powders have a different level of heat, you might want to start on the lower end - you can always add more! (The kind I used was: Spice Islands Ground Chipotle Chile.)
Served with a side of herby rice and some applesauce to temper the heat - nom.
Chipotle Pork Tenderloin
adapted from Allrecipes
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon chipotle powder
3/4 teaspoon kosher salt
2 tablespoons brown sugar
1 (1 pound) pork tenderloin, trimmed of excess fat & silver skin
1. Preheat oven to 325*F. (Or, preheat the grill to medium-high.)
2. In bowl, combine all of the spices. Rub the spice mixture on the tenderloin, completely covering. Wrap in plastic wrap/place in a resealable bag and refrigerate for at least 15 minutes.
3. Place unwrapped tenderloin on a foil-lined baking sheet. Cook for 20 to 30 minutes, or until thermometer inserted into the thickest area reads 140*. Let rest for 10 minutes before slicing.
4. You could also grill the pork, though I have yet to do so. Preheat the grill to medium-high. Place the pork on lightly oiled grates. Grill for about 20 minutes, turning every 5 minutes, or until the internal temperature reaches 140*. Remove pork from grill and let rest for 10 minutes before slicing.
Note: To avoid overcooking, I've recently been taking my pork out around 135* instead - the temp. will rise to the proper 145* while resting. (145* is the new safe pork cooking temperature, so no worries.) Overcooked pork is the WORST!