This recipe serves as the kick-off to my videos on YouTube! Get the story behind the dish and watch the play by play! The full printable recipe is at the bottom of this post.
*Original Recipe by Joanie Simon (joaniesimon.com)
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Chile Rubbed Pork Tenderloin
- Total Time: 25 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 1 T smoked paprika
- 1 T chile powder
- 1 tsp garlic powder
- 2 tsp cumin powder
- 1/2 tsp coriander powder
- dash of Lawry’s Seasoned Salt
- 2 tsp salt
- 1 20oz pork tenderloin (silverskin removed)
- 2 T oil
Instructions
- Preheat oven to 400F
- Combine all of the spices and rub all over the pork tenderloin
- Heat 1 T oil in a dutch oven over medium high heat and once it comes up to temp, sear the pork tenderloin on each side for two minutes each in the dutch oven and then place the dutch oven with the pork in the oven to roast. You will want to remove it from the oven when it reaches 120F – 125F.
- Once the pork reaches 125F, remove from dutch oven and place on a cutting board to allow carryover heating to take it to 140F. Once it hits 140 and the temp starts to go back down again, slice up the pork on the bias.
- Serve over Cheesy Hominy and top with pickled red peppers and tomatillos and cilantro.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Entree
- Cuisine: Southwestern
