1/5 Photos of Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub
I found this cutting from the Chicago Tribune lying around and decided to try it. The rub adds a pleasant but not overwhelming heat to the pork, and an added plus is that it's really fast to make on those busy nights we all seem to have. The rub makes enough for two tenderloins, but also try mixing some of it with mayonnaise for a delicious spread on your sandwiches, in chicken salad and the like.
My Private Note
Units: US | Metric
- 1Preheat oven to 400 deg. F.
- 2Put tomatoes, chile, orange juice, vinegar, garlic, sugar and salt in blender or food processor. Blend to a coarse paste.
- 3Place tenderloin in baking dish and rub all over with about 3 tbl. of the rub.
- 4Roast until internal temperature reaches 140 deg., about 20 minutes. Remove to a cutting board and let rest five minutes.
- 5Slice thinly and place on plates, along with any juices. Sprinkle with cilantro and serve.
- 6Note1: Leftover rub keeps for a couple of weeks. Try it on seafood or poultry, or, as noted above, mixed with mayonnaise.
- 7Note2: 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.
- 8Note3: 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.
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Nutritional Facts for Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub
Serving Size: 1 (223 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 258.4
- Calories from Fat 56
- Total Fat 6.3 g
- Saturated Fat 2.0 g
- Cholesterol 109.4 mg
- Sodium 667.9 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 1.4 g
- Sugars 9.1 g
- Protein 36.5 g