Spicy Pork Tenderloin

Name: Spicy Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons cayenne pepper; 1 teaspoons chili powder; 2 Tbsps minced fresh cilantro; 1 teaspoons garlic powder; 1 teaspoons ground cinnamon; 2 teaspoons coarsely ground pepper; 1 Tbsp honey; 2 Tbsps lime juice; 1 medium mango, peeled and cubed; 1 Tbsp olive oil; 2 teaspoons paprika; 454 grams pork tenderloin; 1 teaspoons salt

Spicy Pork Tenderloin

Spicy Pork Tenderloin might be just the main course you are searching for. This recipe serves 4. One serving contains 224 calories, 24g of protein, and 8g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It is From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, take a look at these similar recipes: Spicy Pork Tenderloin, Spicy Pork Tenderloin, and Spicy Pork Tenderloin.

Instructions

Rub pork with oil.

Ingredients you will need

Pork

Cooking Oil

Dry Seasoning Rub

Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes.

Ingredients you will need

Garlic Powder

Ground Cayenne Pepper

Cinnamon

Paprika

Pepper

Pork

Salt

Dry Seasoning Rub

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Grill

Tongs

Frying Pan

Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160°.

Ingredients you will need

Meat

Pork

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Let stand for 5 minutes before slicing.

In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork.

Ingredients you will need

Lime Juice

Cilantro

Honey

Mango

Pork

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper 1teaspoons

chili powder 2Tbsps

minced fresh cilantro 1teaspoons

garlic powder 1teaspoons

ground cinnamon 2teaspoons

coarsely ground pepper 1Tbsp

honey 2Tbsps

lime juice 1medium

mango, peeled and cubed 1Tbsp

olive oil 2teaspoons

paprika 454grams

pork tenderloin 1teaspoons

salt

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pork Tenderloin can be paired with Pinot Noir, Malbec, 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 Williams Selyem Russian River Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 110 dollars per bottle.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.