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.
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Spice Rub Pork Tenderloin
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INGREDIENTS
1 Pound Pork Tenderloin (not Loin)
2 tablespoons of Olive Oil
For Spice Rub (enough for 4 Tenderloins)
1 Tablespoon of Paprika
1 Teaspoon of smoked paprika
1 teaspoon of cumin
1 teaspoon of dry oregano
1/2 Teaspoon of garlic powder
1/2 Teaspoon of chipotle chili powder
1/2 Teaspoon of Ground Dry Mustard
1/2 Teaspoon of Ground Black Pepper
Salt to Taste Directly on the Pork Tenderloin
SPICE RUBBED PORK TENDERLOIN WITH CHILE BEANS | How to Make Recipes | Easy To Learn
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SPICED PORK TENDERLOIN - THE BEST EVER!!!
Please watch and learn about cooking Pork the fresh way. Tender and juicy! Yes, pork can actually be juicy! And the spice is amazing. Enjoy!
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RECIPE
1 Pork Tenderloin
THE RUB
Chili Powder
Smoke Paprika
Celery Seed
Brown Sugar
Salt and Pepper
THE GLAZE
Honey
Soy Sauce
Dijon
Cayenne to taste
375 in the oven until 145 degrees. Reverse Sear.
Serve.
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