Email to       

Chili Roasted Pork Tenderloin

Source of Recipe

Posted by Mary Ellen


Recipe Introduction

This recipe from the American Butter Institute makes 4 servings.

List of Ingredients

Dry Rub:
3 dried ancho chiles
3 dried chipotle chiles
11/2 tsps mustard seed
Or mix together:
2 tbsps pure chili powder
3/4 tsp dried cumin

Chipotle Butter:
3 medium cloves garlic, finely chopped
4 canned chipotle peppers in adobo sauce
2 tbsps Dijon mustard
1 cup unsalted butter (2 sticks), cut into cubes, at room temperature salt to taste

Thyme and Bacon White Beans:
3 slices bacon, (about 2 oz) cut into pieces
2 cloves garlic, finely chopped
2 cans (15 oz each) great Northern beans, drained slightly
2 tsps fresh chopped thyme leaves, or 1/2 tsp dried
Salt to taste

Pork Tenderloin:
2 pork tenderloins (about 14 oz each)
1 tbsp vegetable oil
1/2 cup chicken broth
Buttered Spinach:
2 tbsps butter
8 cups (8 oz) fresh spinach, tough stems removed, torn into large pieces
Salt to taste
Pepper to taste



Recipe

For dry rub: preheat oven to 350 degrees. Place dried chiles on baking sheet and roast in oven for 10 minutes. Remove from oven and cool completely. Remove stems and empty out seeds. Break chiles into blender. Add mustard seed and blend until mixture is completely ground.

For chipotle butter: place garlic, chipotles, and mustard in food processor (or blender) and blend until smooth. Add butter, a few cubes at a time, and process until combined. Form into log, wrap in wax paper and keep in refrigerator until ready to use.

For thyme and bacon white beans: In a medium saucepan, cook bacon and garlic over medium heat until bacon begins to crisp. Drain fat. Stir in beans and thyme and cook, covered, over low heat 5-8 minutes. Set aside and keep warm.
For pork tenderloin: preheat oven to 375 degrees. Rub pork with 2 tablespoons of ground chili mixture. Heat a large non-stick skillet until hot. Add oil and saut� meat on all sides until browned. Pour broth over meat and transfer to foil-lined baking sheet with sides. Roast in oven until meat registers 160 degrees on a meat thermometer, about 20-25 minutes. (Meat will be slightly pink inside.) Remove from oven and let stand loosely covered with foil.

For buttered spinach: Heat butter over medium heat in same large skillet used for pork. Add spinach and cook, tossing with two wooden spoons until spinach is wilted, about 2-3 minutes. Season with salt and freshly ground pepper.
Spoon 1/4 of beans in center of plate. Top with of spinach. Drizzle a spoonful of pan drippings around beans. Slice meat and place on top of spinach. Dab meat with chipotle butter and serve.

Note: Chipotle butter can be made ahead and refrigerated. Bring to room temperature before serving. Dry rub can also be made ahead and stored in an airtight container at room temperature.