Prep 20 mins
Cook 30 mins
This is an easy and adaptable recipe, my measurements are guestimates since I pretty much just throw it together. ( I increase the spice amounts and keep the mixture handy in a shaker bottle in my spice cupboard and use it for many recipes. I prefer granulated garlic and onion over the powdered products since they don't cake as easily). The original recipe came from a Foster's Farm chicken, and that recipe is on this website.The recipe is easily increased to increase the servings. It is a very good pork tenderloin recipe but also good with chicken pieces or even pork loin or butt roasts or whole chickens (as originally written), just increase the recipe amounts and cooking times as desired. When I do larger meats I often put them in the oven, covered tightly with foil, at 325 degrees until the internal temperature reaches the desired reading, The sour cream gravy is excellent served over both the sliced meat and either rice or pasta.
- 1 whole pork tenderloin
- 1 teaspoon chili powder
- 1⁄2 teaspoon granulated garlic
- 1⁄2 teaspoon granulated onion
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne
- 2 tablespoons flour
- 2 garlic cloves, minced (I use 2T refrigerated minced garlic)
- 1 -2 tablespoon oil
- 1⁄2 cup yellow onion, diced
- 1 (4 ounce) can diced green chilies
- 1 cup chicken broth (I use an Herb-Ox packet)
- 3⁄4 cup sour cream, at room temperature (full-fat or fat-free)
- 2 tablespoons water, if needed
- Mix together the 5 spices, set aside.
- Trim the silver skin and any excess fat from the tenderloin and pat dry. Rub the spice mixture over the surface of the meat. The heat level can be regulated by how heavily the rub is applied. If the entire amount is used it will have just a little heat to it, but it is tempered somewhat by the sour cream in the gravy.
- Spread the flour on a piece of waxed paper or a plate and gently dredge the seasoned meat.
- Heat the oil in a skillet over medium-high heat, add the tenderloin and brown the meat on one side, 2-3 minutes.
- Turn the meat over, add more oil if desired, and add the diced onions and the minced garlic alongside the meat, stirring them occasionally.
- When the meat is browned (it won't be cooked through), add the diced chiles over and around the meat and pour in the chicken broth.
- Cover, and reduce heat to a simmer.
- Cook for 15-20 minutes, then check for doneness with the meat thermometer, when it reaches 140-145 degrees internally remove the meat to a platter.
- Let meat stand 10 minutes before slicing.
- Meanwhile, stir in the sour cream to the mixture remaining in the skillet until incorporated, to complete the gravy. If the gravy is too thick, stir in the water to thin.
- Serve gravy over meat, rice or pasta, as desired.