New This Month

Chili-Rubbed Pork Tenderloin

To make the pork on an outdoor grill, cook directly over medium-high heat, turning every few minutes, until grill marks appear on all sides. Then transfer to indirect heat until pork reaches desired doneness.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, September 2008

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for grill pan
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 pork tenderloin (about 1 pound)
  • 1 1/2 tablespoons sesame seeds
  • Coarse salt and freshly ground pepper

Directions

  1. Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.

  2. Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.

  3. Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.

Reviews

Be the first to comment!