Oven-Roasted Pork Tenderloin – a delicious recipe with ancho chile powder, paprika, garlic, olive oil, pork tenderloins, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400.
2
Combine the chile powder, paprika, garlic, and 1/3 cup of the olive oil in a bowl and mix well.
3
2.
4
Season the pork tenderloins with salt and pepper.
5
Spread a thin layer of the tapenade down the center, fold each side over the filling and tie with butcher's twine.
6
Coat the outside of the tenderloins with the ancho chile paste.
7
Heat the remaining 3 tablespoons of olive oil in a large saute pan over moderately-high heat until almost smoking.
8
Sear the pork on all sides.
9
Transfer the tenderloins to a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes.
10
Let the meat rest for 10 minutes before slicing.
11
Spoon the Charred Yellow Pepper Sauce onto a serving platter and top with the pork slices.
267
kcal
Calories
24
g
Fat
17
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup ancho chile powder, 1/2 cup paprika, 1 tablespoon minced garlic, 1/3 cup plus 3 tablespoons olive oil, and more.
Yes, Oven-Roasted Pork Tenderloin falls under the Meat & Poultry 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.
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