• 35minutes
  • 258calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup sun-dried tomato , packed in oil

  2. 1 canned chipotle chile , from can with adobo

  3. 3 tablespoons fresh orange juice

  4. 2 tablespoons balsamic vinegar

  5. 2 garlic cloves , crushed

  6. 1 1/2 teaspoons sugar

  7. 1/2 teaspoon salt

  8. 1 pork tenderloin, about 1 lb whole

  9. chopped cilantro

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 deg. F.

  2. Put tomatoes, chile, orange juice, vinegar, garlic, sugar and salt in blender or food processor. Blend to a coarse paste.

  3. Place tenderloin in baking dish and rub all over with about 3 tbl. of the rub.

  4. Roast until internal temperature reaches 140 deg., about 20 minutes. Remove to a cutting board and let rest five minutes.

  5. Slice thinly and place on plates, along with any juices. Sprinkle with cilantro and serve.

  6. Note1: Leftover rub keeps for a couple of weeks. Try it on seafood or poultry, or, as noted above, mixed with mayonnaise.

  7. 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.

  8. 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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