Chili Rubbed Pork Tenderloin with Maple Onion Sauce

Pork tenderloin is a perfect weeknight meal, shaking up the chicken doldrums.

Its short cook time allows you to get a delicious dinner on the table quickly. Because it’s the leanest and most tender cut of pork, it’s very versatile.

This sweet, spicy and savory version is a go-to we’ve enjoyed for many years. It pleases even the pickiest eaters.

And, it’s a perfect make-ahead dish for both entertaining and quick dinners. Simply refrigerate the roast and sauce separately. Remove the roast from the fridge and let come to room temperature. Slice and pour reheated sauce over the top.

Caramelized brussels sprouts are just the right side.

Print Recipe

Chili Rubbed Pork Tenderloin with Maple Onion Sauce Yum

Course

Main Course

Cuisine

New American

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 2, 1 1/2 pound pork tenderloins
• 4 teaspoons chili powder
• 2 1/2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 4 tablespoons butter reserve 2 tablespoons for sauce
• 1 cup onion chopped
• 2 tablespoons ginger paste
• 1 cup chicken stock
• 1/2 cup pure maple syrup

Course Main Course Cuisine New American Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 2, 1 1/2 pound pork tenderloins 4 teaspoons chili powder 2 1/2 teaspoons kosher salt 2 teaspoons black pepper 1 1/2 teaspoons ground cinnamon 1/2 teaspoon pumpkin pie spice 4 tablespoons butter reserve 2 tablespoons for sauce 1 cup onion chopped 2 tablespoons ginger paste 1 cup chicken stock 1/2 cup pure maple syrup

Instructions

1. Combine the chili powder, kosher salt, black pepper, cinnamon, and pumpkin pie spice.
2. Trim the pork tenderloin of any silver skin. To do this, loosen the silver skin from the meat by inserting a boning knife between the silver skin and meat. With one hand on the silver skin, run the knife lengthwise away from you to remove. Pat dry.
3. Preheat oven to 375 degrees Fahrenheit.
4. Heat cast iron skillet or other large oven-proof skillet to medium-high with 2 tablespoons butter.
5. Rub the spice blend on the pork tenderloins, covering all sides generously. Sear pork tenderloins on all sides (approximately 2 minutes per side).
6. Transfer cast iron skillet to the oven on center rack and cook for approximately 20-25 minutes or until internal temperature reaches 145 degrees Fahrenheit. For smaller pork tenderloin, reduce the cook time.
7. While the pork tenderloins roast in the oven, chop onion to a medium dice.
8. In a medium saucepan over medium-high heat, melt the remaining butter. Add the onion and sauté for approximately 5-7 minutes until lightly browned. Stir often.
9. Reduce the heat to medium. Add the ginger paste and cook for an additional 3-4 minutes. Stir often.
10. Add the chicken broth and maple syrup to the saucepan, stirring to combine. Increase heat to a gentle boil for 8-10 minutes, reducing the sauce.
11. When the pork tenderloin reaches temperature, remove from oven. Place the roasts on a cutting board to cool. The roasts will continue to cook if left in the cast iron skillet. Tent with foil. Let rest for at least 10 minutes before slicing.
12. Slice the roasts into 1/3-inch slices and drizzle with the caramelized onion maple sauce.

Recipe Notes

Check ingredients and/or manufacturer's website to ensure spices are gluten free.

Make-ahead notes: Refrigerate cooked roast and sauce separately. Remove from the refrigerator about 30 minutes before serving. Reheat the sauce over a gentle flame until hot. Alternatively, microwave the sauce in 1-minute increments at 50% power until hot. Pour the hot sauce over sliced the sliced pork. This will heat the pork without overcooking it.

Recipe courtesy of www.sisterspicekitchen.com
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