Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub
photo by Vicki in CT
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 1⁄2 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 1⁄2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1 pork tenderloin, about 1 lb whole
- chopped cilantro
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
see 10 more reviews
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!