How to Make ROAST PORK TENDERLOIN WITH SUN-DRIED TOMATO-CHIPOTLE RUB Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1?2 cup sun-dried tomato, packed in oil 1 canned chipotle chile, from can with adobo 3 tablespoons fresh orange juice 2 tablespoons balsamic vinegar 2 garlic cloves, crushed 1 1?2 teaspoons sugar 1?2 teaspoon salt 1 pork tenderloin, about 1 lb whole chopped cilantro
DIRECTIONS
Preheat oven to 400 deg. F. Put tomatoes, chile, orange juice, vinegar, garlic, sugar and salt in blender or food processor. Blend to a coarse paste. Place tenderloin in baking dish and rub all over with about 3 tbl. of the rub. Roast until internal temperature reaches 140 deg., about 20 minutes. Remove to a cutting board and let rest five minutes. Slice thinly and place on plates, along with any juices. Sprinkle with cilantro and serve. Note1: Leftover rub keeps for a couple of weeks. Try it on seafood or poultry, or, as noted above, mixed with mayonnaise. 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. 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.
by: duonyte
0 Comments