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
- Prep Time 5 minutes
- Total Time 35 minutes
- Yield Serves 4
- 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
- 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.
- 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.
- 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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