Excellent pork tenderloin recipe! The pork was perfectly done and very flavorful. I loved the chipotle rub and am so glad there was extra. I plan on mixing it with mayo to used for chicken/turkey sandwiches. Delicious!
This was so delicious! It was a nicely spicy without being overwhelming, as has a little sweetness to compliment the savoriness. The only changes I made were browning the roast and using frozen oj. I used more than 3 tbls of rub and still have lots left over. Thanks for sharing, I will definitely make this again. Made for PRMRT
This was delicious and gave a wonderful flavor to the roast pork tenderloin. It was the first time I had used the canned chipotle in adobo sauce. It was much spicier than I had anticipated. Fortunately I tasted it before dumping the whole can in the rub. I ended up only adding about 1/3 of the can. Definitely tailor the amount to your desired heat level. I also cut a slit in the center of the tenderloin and spread the rub inside the middle of it. I will definitely make this again.
We really enjoyed this pork tenderloin recipe! It was very flavorful! This does make plenty of rub, way more than is needed for the 1 lb tenderloin. However, as you suggested I saved the leftover rub and used as a sandwich spread for my chicken sandwich, which was really tasty. We were out of mayo, so we actually mixed the rub with Greek yogurt, which did the trick and was healthier as well. I should note that we thought the chopped cilantro really improved the flavor of the final dish and should not be omitted. I would definitely make this recipe again.
This was good. Used 1 lb pork tenderloin and there was a LOT of rub, which I put all of it on but when eating it was too thick of a coating for me. I like spicy but this was a little too hot, will remove seeds next time from chile
We really enjoyed this. The pork was so tender and the sun-dried chipotle rub was very tasty. This is definitely a "keeper" for us. Thanks duonyte.
Everything about this was great! I made the mistake of fearing that the rub would be too spicy for my guests, so I removed the seeds from the chipotle before blending with an immersion blender, but next time I will definitely leave them in. I found that the rub was sufficient for 2 pounds of tenderloin, which I baked from room temperature for 15 minutes on a foil lined sheet, so clean-up was easy. Thanks so much.
Excellent! I only made half the rub and that was plenty for a 1.75 lb tenderloin. I did cook to 150 degrees and it was still pink and juicy in the middle. Thanks for this.
These flavors were amazing. I had to add a little water during cooking, but it turned out very juicy. We will be serving this one to company!
This was Excellent to to hot and a wonderful blend of flavors. Thank you for posting. I will be making this again.