Chili rubbed pork tenderloin
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Chili rubbed pork tenderloin
  Chili    Pork    Tenderloin  
Last updated 6/12/2012 12:59:51 AM. Recipe ID 22865. Report a problem with this recipe.
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      Title: Chili rubbed pork tenderloin
      Yield: 4 Servings
      2 tb Chili paste
    1/2 c  Orange juice
           Juice of 1 lemon
      3 tb Honey
      3 tb Brown sugar
      2 tb Tomato ketchup
      1 ts Ground cumin
    1/4 ts Cayenne pepper
      3 tb Mango chutney finely
      2 lb Pork tenderloin
  Combine all of the marinade ingredients in a container large enough to
  accommodate the pork tenderloin strips. Add the pork, turning to cover
  completely with the marinade, and marinate in the refrigerator
  overnight, or for at least several hours before cooking.
  The pork is particularly delicious marinated overnight and grilled on
  an outdoor barbecue grill. In a pinch, it can be broiled in a hot oven
  broiler, or roasted in a 375 degree oven. In any case, each
  tenderloin is small, so they should cook in no more than 15 to 20
  If grilling outdoors, prepare a barbecue with white-hot coals. Remove
  the pork from the marinade, letting the excess drip back into the
  container. Season each tenderloin lightly with salt and pepper. Brush
  the grill with cooking oil. Lay the pork on the grill and cook,
  turning frequently to avoid burning. Before removing it from the
  grill, broiler, or oven, use a meat thermometer to check that the
  pork has reached an internal temperature of 165 degrees.
  Put the remaining marinade in a sauce pan with 1/2 cup water and
  bring to the boil, reduce heat and simmer for 10 minutes. When the
  tenderloin is done, slice and serve together with the hot marinade.
  Yield: 4 servings

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Recipe ID 22865 (Apr 03, 2005)

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