Friday, January 27, 2012

Make It: Chipotle Pork Tenderloin

I am one of those people that adds spice to pretty much everything.  Cayenne sprinkled over my eggs every morning, dousing my pizza slices with Frank's Red Hot sauce (love, Love, LOVE!), and I obviously always include a jalapeno's seeds & ribs.

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!


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