Chili-Rubbed Pork Tenderloin
"I often need to get dinner on the table quickly, and it doesn't get much easier than with this recipe. It comes from the Martha Stewart Living magazine; she pairs it with the Black Bean and Goat-Cheese Quesadillas as well as the Pear and Jicama Salad on this site. Enjoy!"
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for grill pan
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 1 pork tenderloin (about 1 pound)
- 1 1⁄2 tablespoons sesame seeds
- coarse salt & freshly ground black pepper
directions
- Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
- Heat a grill pan over medium-high heat and brush with oil. Add pork and cook until browned and grill marks appear, 2-3 minutes per side.
- Transfer pan to oven. Roast pork to desired doneness, 17-18 minutes for medium.
- (To cook on an outdoor grill, cook directly over medium-high heat, turning every few minutes, until grill marks appear on all aides. Then transfer to indirect heat until pork reaches desired doneness.).
- Let roast stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
