Roasted Pork Tenderloin with Chili Sauce

Name: Roasted Pork Tenderloin with Chili Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 4 servings Freshly ground black pepper; 2 teaspoons brown sugar; 296 milliliters chicken broth; 3 Tbsps chili powder; 2 teaspoons cornstarch; 2 garlic cloves, minced; 1 teaspoons ground cumin; 0 Juice from 3 small limes (about; 1 teaspoons kosher salt; 118 milliliters olive oil; 1 small onion, chopped; 1 kilograms pork tenderloins (about

The recipe Roasted Pork Tenderloin with Chili Sauce could satisfy your American craving in around 15 minutes. This main course has 694 calories, 72g of protein, and 40g of fat per serving. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. It is perfect for The Super Bowl. If you have ground cumin, brown sugar, chicken broth, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.

Ingredients you will need

Chili Powder

Lime Juice

Garlic

Pepper

Cumin

Onion

Sugar

Salt

Cooking Oil

Equipment you will use

Ziploc Bags

Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.

Ingredients you will need

Marinade

Shake

Heat oven to 500 F. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.

Ingredients you will need

Jelly

Roll

Equipment you will use

Baking Sheet

Wire Rack

Aluminum Foil

Oven

Frying Pan

Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150 F.

Ingredients you will need

Marinade

Pork

Equipment you will use

Kitchen Thermometer

Transfer to a platter and let rest for 10 minutes. Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil.

Ingredients you will need

Marinade

Sauce

Cooking Oil

Equipment you will use

Sauce Pan

Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.

Ingredients you will need

Chicken Broth

Corn Starch

Sauce

Equipment you will use

Whisk

Place the remaining pork and sauce in separate freezer containers and freeze for up to 3 months. To Reheat: Thaw in the refrigerator overnight or in the microwave. To serve the Roasted Pork Tenderloin as is, slice the thawed pork and arrange it in a microwave-safe dish. Cover with plastic wrap and heat in the microwave for 10 minutes or until heated through. Or place the sliced pork in an ovenproof dish. Cover with aluminum foil and place in a 325 F oven for 20 to 25 minutes or until heated through.

Ingredients you will need

Pork

Sauce

Wrap

Equipment you will use

Aluminum Foil

Plastic Wrap

Microwave

Oven

Heat the sauce in the microwave or in a small saucepan, then spoon over the pork.

Ingredients you will need

Sauce

Pork

Equipment you will use

Microwave

Sauce Pan

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 2teaspoons

brown sugar 296milliliters

chicken broth 3Tbsps

chili powder 2teaspoons

cornstarch 2

garlic cloves, minced 1teaspoons

ground cumin 0

Juice from 3 small limes (about 1teaspoons

kosher salt 118milliliters

olive oil 1small

onion, chopped 1kilograms

pork tenderloins (about

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. 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 Yacochuya San Pedro De Yacochuya Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.