Sweet and Spicy Pork Tenderloin
By America's Test KitchenPublished on February 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons chili powder 1 teaspoon smoked paprika 1 teaspoon salt ½ teaspoon pepper 24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed1 tablespoon vegetable oil ¼ cup ketchup 2 teaspoons cider vinegar 1 ½ teaspoons sugar
Before You Begin
Serve with your favorite barbecue sides.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine chili powder, paprika, salt, and pepper in bowl. Reserve 1 tablespoon spice mixture. Pat pork dry with paper towels and season with remaining spice mixture.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until browned on all sides, 5 to 7 minutes. Transfer pork to wire rack set inside aluminum foil–lined rimmed baking sheet. Bake until meat registers 140 degrees, 15 to 18 minutes. Transfer meat to a platter, tent with foil, and let rest 5 minutes.
- Combine reserved spice mixture, ketchup, vinegar, and sugar in bowl and brush over pork. Slice pork and serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon pepper
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
1 tablespoon vegetable oil
¼ cup ketchup
2 teaspoons cider vinegar
1 ½ teaspoons sugar
Ingredients
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon pepper
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
1 tablespoon vegetable oil
¼ cup ketchup
2 teaspoons cider vinegar
1 ½ teaspoons sugar
Ingredients
2 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon pepper
24 - 32 ounces pork tenderloins (2 loins, 12- to 16-ounces each), trimmed
1 tablespoon vegetable oil
¼ cup ketchup
2 teaspoons cider vinegar
1 ½ teaspoons sugar
Why This Recipe Works
Our dry rub does double duty, serving as a spice rub and flavoring the sauce.
Before You Begin
Serve with your favorite barbecue sides.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Combine chili powder, paprika, salt, and pepper in bowl. Reserve 1 tablespoon spice mixture. Pat pork dry with paper towels and season with remaining spice mixture.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tenderloins until browned on all sides, 5 to 7 minutes. Transfer pork to wire rack set inside aluminum foil–lined rimmed baking sheet. Bake until meat registers 140 degrees, 15 to 18 minutes. Transfer meat to a platter, tent with foil, and let rest 5 minutes.
- Combine reserved spice mixture, ketchup, vinegar, and sugar in bowl and brush over pork. Slice pork and serve.
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