Maple-chili glazed pork tenderloin
RUB
1/4 cup brown sugar
2 teaspoons ground cumin
1/2 teaspoon chipotle or chili powder
1 teaspoon ground black pepper
1 teaspoon salt
In small bowl, combine the brown sugar, cumin, chipotle or chili powder, black pepper, and salt.
Mix well.
PORK
1 boneless pork tenderloin (1 1/2 to 2 pounds)
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar
Set the oven at 350 degrees.
Coat the tenderloin with enough of the rub to cover it all over. Set it in a roasting pan.
Roast the pork for 25 minutes or until a meat thermometer registers 140 degrees for medium pork. Remove from oven and keep warm.
In a skillet, combine the apple cider, syrup, and vinegar. Let the mixture bubble steadily for 3 minutes or until it reduces to a glaze.
Slice the meat into medallions. Arrange on a platter and drizzle with glaze.
Serves 4
RUB
1/4 cup brown sugar
2 teaspoons ground cumin
1/2 teaspoon chipotle or chili powder
1 teaspoon ground black pepper
1 teaspoon salt
In small bowl, combine the brown sugar, cumin, chipotle or chili powder, black pepper, and salt.
Mix well.
PORK
1 boneless pork tenderloin (1 1/2 to 2 pounds)
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar
Set the oven at 350 degrees.
Coat the tenderloin with enough of the rub to cover it all over. Set it in a roasting pan.
Roast the pork for 25 minutes or until a meat thermometer registers 140 degrees for medium pork. Remove from oven and keep warm.
In a skillet, combine the apple cider, syrup, and vinegar. Let the mixture bubble steadily for 3 minutes or until it reduces to a glaze.
Slice the meat into medallions. Arrange on a platter and drizzle with glaze.
Serves 4
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