Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub

Recipe by duonyte
READY IN: 35mins


  • 12
    cup sun-dried tomato, packed in oil
  • 1
    canned chipotle chile, from can with adobo (just one chile, not one can!)
  • 3
    tablespoons fresh orange juice
  • 2
    tablespoons balsamic vinegar
  • 2
    garlic cloves, crushed
  • 1 12
    teaspoons sugar
  • 12
    teaspoon salt
  • 1
    pork tenderloin, about 1 lb whole
  • chopped cilantro


  • 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.