nicely pan roasted pork tenderloin. This is an easy dish you can serve as an everyday meal or for special occasions and company.You will need a 2 pound pork tenderloin. Let it come to room temperature while you prepare the rub.
Rub
2 T. paprika (smoked is good)
1 tsp. salt
1 tsp. cumin
1 tsp brown sugar
1 tsp. chili powder
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. dried oregano
Put any leftover rub in a well sealed jar or container for future uses.
Pork
Preheat oven to 400 degrees F.
Heat olive oil in an oven proof medium saute pan over medium-high heat.
Rub the tenderloin all over very well with the spice mix.
Turn the heat down to medium and brown the tenderloin on all sides until golden brown. Don't burn the spice rub, you want a nice sear but not a burn.
Place pan in the oven and continue cooking for 10 to 15 minutes until the pork is just cooked through. Check the doneness with a meat thermometer. It should read about 130 degrees. Don't over cook the tenderloin it will continue cooking as it rests.
Remove to a platter, tent with foil and let rest for at least 10 minutes to re distribute it juices, before slicing.
Sauce - start the sauce before you start the tenderloin. Do the reduction before anything else.
3 cups beef stock
3 cups chicken stock
3 tablespoons olive oil
2/3 cup chopped shallots
1/2 cup orange marmalade
1 large chipotle chili in adobo sauce
1 Tablespoon corn starch dissolved in a bit of cold water.
1. Combine beef and chicken stock in a sauce pot and reduce to about half. You will have about three cups of reduced stock. Set aside.
2. In the same skillet you used to saute the tenderloin, saute shallots in a little bit of olive oil till tender, add reduced stock, marmalade and the chipotle chili.
Simmer mixture for 10 minutes. (If you would like a smooth sauce, blend in a blender or with a stick blender, or strain the sauce.)
Thicken with the cornstarch mixture. You want your sauce to be silky, but not really thick.
Slice the tenderloin diagonally, spoon the sauce on the platter, lay the slices in the sauce, and drizzle more sauce over the pork.
Bow to applause.