Chile-Rubbed Pork Tenderloin Recipe

Name: Chile-Rubbed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 pounds pork tenderloin cut into 9 pieces; 1 each lemon juice and zest of; 1 each oranges juice and zest of; 1/4 cup red onion julienned; 1/2 ounce vegetable oil; ⅓ cup port wine; 8 ounces cherries Michigan; 1 teaspoon ginger grated; 1 teaspoon jalapeno pepper chopped; ⅛ teaspoon cayenne pepper; 1 pinch nutmeg; 1 x salt to taste; 2 tablespoons scallions, spring or green onions bias cut; 4 cups apple cider; 1 ounce apple cider vinegar; 1 teaspoon shallots chopped; 1 each rosemary sprigs cut into 3-inch pieces; 2 cups beef beef glaze; 2 ounces, bourbon 2-3 ounces; 1 x salt and black pepper to taste; 1 ounce butter, unsalted; 1 tablespoon chili powder paprika, cumin, each; 1 teaspoon onion powder garlic powder and salt-each

Servings: persons

7 pounds pork tenderloin cut into 9 pieces
1 each lemon juice and zest of
1 each oranges juice and zest of
1/4 cup red onion julienned
1/2 ounce vegetable oil
⅓ cup port wine
8 ounces cherries Michigan
1 teaspoon ginger grated
1 teaspoon jalapeno pepper chopped
⅛ teaspoon cayenne pepper
1 pinch nutmeg
1 x salt to taste
2 tablespoons scallions, spring or green onions bias cut
4 cups apple cider
1 ounce apple cider vinegar
1 teaspoon shallots chopped
1 each rosemary sprigs cut into 3-inch pieces
2 cups beef beef glaze
2 ounces, bourbon 2-3 ounces
1 x salt and black pepper to taste
1 ounce butter, unsalted
1 tablespoon chili powder paprika, cumin, each
1 teaspoon onion powder garlic powder and salt-each

1
FOR CHUTNEY: Poach lemon and orange zest.
2
Strain, cool and set aside.
3
Saute red onion in oil over medium heat until tender.
4
Cook over high heat until onions begin to caramelize.
5
Add port to deglaze pan.
6
Reduce heat and add cherries, lemon, and orange juice, ginger, jalapeno, cayenne, and nutmeg.
7
Cook until mixture is reduced to syrup.
8
Add salt to taste.
9
Add reserved lemon and orange zest and let cool.
10
Stir in green onion.
11
(Makes 4 cups.)
12
FOR SAUCE Reduce cider and vinegar with shallots and resemary until thick syrup forms.
13
Strain and add beef glaze.
14
Heat sauce through and add bourbon.
15
Season with salt and peper to taste.
16
Whisk in butter.
17
(Makes 4 cups.)
18
FOR RUB Combine chili rub ingredients and mix well.
19
Season pork with chili rub.
20
Place pork 3 inches from flame on charcoal grill or commercial broiler.
21
Sear all sides, cooking about 6 to 8 minutes total, until internal temperature reaches 150-155-degrees F.
22
Remove from heat and let stand 5 minutes before slicing.
23
Serving suggestions: Plate pork with cider bourbon sauce and dried cherry chutney.
24
Serve with seasonal vegetables.

2512

kcal

Calories

143

Fat

Carbs

248

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 7 pounds pork tenderloin cut into 9 pieces, 1 each lemon juice and zest of, 1 each oranges juice and zest of, 1/4 cup red onion julienned, and more.

Yes, Chile-Rubbed Pork Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Rubbed Pork Tenderloin

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