Chili-Rubbed Pork Tenderloin
Chili-Rubbed Pork Tenderloin might be just the main course you are searching for. One serving contains 173 calories, 24g of protein, and 8g of fat. This gluten free, dairy free, and primal recipe serves 4. Head to the store and pick up lime juice, olive oil, garlic, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.
Instructions
Preheat grill to medium high. In a large ziplock bag, combine olive oil, garlic, chili powder, cumin, paprika, salt and pepper.
Add lime juice and rub sides of bag together until mixture forms a thin paste.
Add pork to bag, seal bag and rub sides well until spice mixture has coated pork thoroughly.
Just before cooking, oil heated grill.
Remove pork from bag, place on grill and cook, turning occasionally with tongs, until a meat thermometer inserted in thickest part reads 140F, 15 to 20minutes.
Transfer to a cutting board, cover loosely with foil and let rest for 10minutes before carving.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Pork Tenderloin can be paired with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The La Celia Pioneer Malbec with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
La Celia Pioneer Malbec
The 2017 Finca La Celia Pioneer Malbec is an attractive wine with aromas of fresh and ripe fruit, in perfect harmony with the delicacy of the violets and oak aging notes. Very good attack on the palate, with fruity concentration, typical of Malbec, palate medium firm but at the same time elegant. It is an ideal Malbec to drink with the Argetine roast beef with typical “empanadas”.