Sweet and Spicy Pork Tenderloin
This succulent and tender sweet and spicy pork tenderloin has a BBQ flair and it is beyond fantastic.
When we ate this meal, I told my husband it was official: pork tenderloin is my favorite cut of meat ever. Which is why I have recipe upon recipe upon recipe for pork tenderloin residing here on this blog (and even one more on the docket coming up in the next few weeks).
I love that it cooks quickly but remains succulent and tender and lends itself well to any variety of flavors, not to mention that it is a leaner meat so is easier to keep lighter and healthier.
Just like the cookies, I figure I could try a 100 more variations of pork tenderloin and never tire of the journey.
This version is the first I’ve posted with a BBQ flair and it is beyond fantastic.
Slightly sweet and slightly spicy (we are talking very lightly spicy – nothing major to burn out the taste buds, I promise!), the pork benefits from a dry rub that also does double duty in the throw-together BBQ sauce topping the pork after roasting.
What to Serve With This
One Year Ago: Festive Fruited Cheesecake Flag
Two Years Ago: Ethereal Chocolate Angel Food Cake
Three Years Ago: Chicken and Rice with Coconut Milk and Pistachios
Sweet and Spicy Pork Tenderloin
Ingredients
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 (12-16 ounces each) pork tenderloins, trimmed
- 1 tablespoon vegetable or canola oil
- ¼ cup ketchup
- 2 teaspoons cider vinegar
- 1 ½ teaspoons sugar
Instructions
- Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
- In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
- In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.
Recommended Products
Recipe Source: from Cook’s Country April/May 2012
The is is our absolute favorite pork tenderloin recipe. It’s sooooooo good, simple, moist, and just fabulous.
Question, do you think you could combine all the ingredients and put them over chicken for a freezer meal? I’m making meals ahead of baby coming, and love the flavor of this. Thoughts??
I haven’t tried that, but I bet it would work well!