Chili Rubbed Pork Tenderloin with Maple Onion Sauce
Servings Prep Time
6people 10minutes
Cook Time
30minutes
Servings Prep Time
6people 10minutes
Cook Time
30minutes
Ingredients
  • 2,1 1/2 pound pork tenderloins
  • 4teaspoons chili powder
  • 2 1/2teaspoons kosher salt
  • 2teaspoons black pepper
  • 1 1/2teaspoons ground cinnamon
  • 1/2teaspoon pumpkin pie spice
  • 4tablespoons butterreserve 2 tablespoons for sauce
  • 1cup onionchopped
  • 2 tablespoons ginger paste
  • 1cup chicken stock
  • 1/2cup 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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