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Chili-Rubbed Pork Tenderloin

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.

Martha Stewart Living, September 2008 http://www.marthastewart.com/345494/chili-rubbed-pork-tenderloin
3.6
Rated
72100(15)15
  • Prep Time 5 minutes
  • Total Time 35 minutes
  • Yield Serves 4

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.

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