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."
 
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photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
photo by momaphet photo by momaphet
photo by momaphet photo by momaphet
photo by teresas photo by teresas
photo by teresas photo by teresas
Ready In:
35mins
Ingredients:
9
Serves:
3
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ingredients

  • 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
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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.

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Reviews

  1. 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!
     
  2. This recipe is definitely a keeper! Delicious flavor, and so easy to make. I substituted the chipotle chiles and sugar with a half jar of leftover spicy red pepper jelly. Don’t over cook, 140 degrees is perfect.
     
  3. 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
     
  4. 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.
     
  5. 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.
     
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RECIPE SUBMITTED BY

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!
 
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