Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub

1. 1

   Preheat oven to 400 deg. F.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 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. 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.

* Per serving · 4 servings · Values may vary.

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