How To make Chile Rubbed Pork Tenderloin
7 pounds pork tenderloin
cut into 9 pieces
MICHIGAN DRIED CHERRY CHUTNEY 1 each lemon, juice and zest of
1 each orange, juice and zest of
1/4 cup red onion :
julienned
1/2 ounce vegetable oil
1/3 cup port wine
8 ounces dried Michigan cherries
1 teaspoon ginger, grated
1 teaspoon jalapeno chile chopped
1/8 teaspoon cayenne pepper
pinch nutmeg salt :
to taste 2 tablespoons green onions bias cut
CIDER BOURBON SAUCE 4 cups apple cider
1 ounce cider vinegar
1 teaspoon shallots :
chopped
1 each fresh rosemary sprig, 3 inch piece
2 cups beef glaze
bourbon, 2-3 ounces salt and pepper to taste 1 ounce butter, unsalted
CHILI RUB [sic] 1 tablespoon chili powder, paprika, ground cumin :
each
1 teaspoon granulated onion, garlic powder, salt -- each
FOR CHUTNEY
Poach lemon and orange zest. Strain, cool and set aside. Saute red onion in oil over medium heat until tender. Cook over high heat until onions begin to caramelize. Add port to deglaze pan. Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg. Cook until mixture is reduced to syrup. Add salt to taste. Add reserved lemon and orange zest and let cool. Stir in green onion. (Makes 4 cups.)
FOR SAUCE
Reduce cider and vinegar with shallots and resemary until thick syrup forms. Strain and add beef glaze. Heat sauce through and add bourbon. Season with salt and peper to taste. Whisk in butter. (Makes 4 cups.)
FOR RUB
Combine chili rub ingredients and mix well.
Season pork with chili rub. Place pork 3 inches from flame on charcoal grill or commercial broiler. Sear all sides, cooking about 6-8 minutes total, until internal temperature reaches 150-155-degrees F. Remove from heat and let stand 5 minutes before slicing.
Serving suggestions: Plate pork with cider bourbon sauce and dried cherry chutney. Serve with seasonal vegetables.
How To make Chile Rubbed Pork Tenderloin's Videos
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Pork tenderloin roasted with an incredible 5 ingredient Honey Garlic Sauce until sticky on the outside, and juicy on the inside!
The BEST Dry Rub for Pork!
This Dry Rub for Pork Tenderloin, Ribs, or Pork Chops is my favorite blend of herbs and spices for pork. The aromatic blend is a mix of brown sugar, cumin, smoke paprika, and more. This dry rub recipe can be used for all kinds of meat, but I like it best for pork because it has the perfect mix of flavor to complement it. Rub it on, let it sit, and then cook!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
½ cup brown sugar firmly packed
2 tablespoons chili powder
2 tablespoons smoked paprika
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried thyme
1 teaspoon dried oregano
2 teaspoons ground mustard
2 teaspoons kosher salt
1 teaspoon black pepper freshly ground
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Chili-rubbed pork tenderloin and Vermont cheddar mac
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Pork Tenderloin with Chocolate Chili Rub | Food Travels
Chef Nancy Waldeck highlights recipes inspired by her travels in Mexico. First, she'll show you how to make your own crunchy tortilla chips, served with a black bean and avocado dip; then she shares a recipe for a corn salad, inspired by Mexican street corn; and for the main dish: pork tenderloin with a chocolate and chili rub.
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Grilled Pork Tenderloin with Chile and Lime Marinade
The robust blend of herbs and spices that fill this grilled pork tenderloin are the clear winners in this delicious pork recipe! Savory flavor brought about by a lime and chili powder infused marinade the pork rests in for two hours is only enhanced once you place this pork loin recipe on the grill. This quick weeknight meal is just one of many easy grill recipes from Better Homes and Gardens you can try this summer for unbeatable flavor!
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SPICE RUBBED PORK TENDERLOIN WITH CHILE BEANS | How to Make Recipes | Easy To Learn
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