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Ancho Chile Rubbed Pork Tenderloin Roast

  • Prep 25 min
  • Total 10 hr 0 min
  • Ingredients 13
  • Servings 10

Ingredients

4
lb boneless pork tenderloin
3
tablespoons minced garlic
7
cups of orange juice with pulp
1/2
cup Pinot Grigio
3
teaspoons smoked paprika
2
teaspoons ancho chile powder
1
teaspoon ground black pepper
2
teaspoons applewood seasoning salt
1
teaspoon ground mustard powder
1/2
teaspoon cumin
1/4
teaspoon cardamom
3
teaspoons olive oil
2
tablespoons vegetable oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You could use other spices, juices or wines to add different flavors and surprise your guests.

Nicole M. Presley There are many ways to prepare pork roast, but this simple preparation is one of my favorite methods and leaves you with a moist, tender piece of pork. I like to marinate the pork tenderloin in an orange juice and wine marinade overnight before braising and roasting it. The ancho chile rub is easy to prepare, and will give your roast the perfect finish. Once you and your guests are slicing this roast, you won’t believe how easy it was to prepare and how amazingly fancy it tastes.

Directions

  • 1 Cut six 1 inch slits at the top and bottom of pork tenderloin and stuff with minced garlic.
  • 2 In a large bowl, combine orange juice and Pinot Grigio. Put the garlic-stuffed pork in the bowl. Place bowl in the fridge and let pork marinate overnight for a minimum of 8 hours.
  • 3 Remove pork from orange juice bath and pat dry with a paper towel. Let the pork rest on a plate for an hour to come to room temperature.
  • 4 Preheat oven to 400°F.
  • 5 In a bowl, mix paprika, ancho chile powder, black pepper, applewood salt, mustard powder, cumin and cardamom. Add olive oil to powder mixture and mix well to make a paste.
  • 6 Rub ancho chile paste all over the pork tenderloin, on both sides.
  • 7 Heat vegetable oil in a large cast-iron pan over medium high heat. Place spice-rubbed pork in pan and sear on all sides for 3 minutes each.
  • 8 Place the pan in the oven and roast for 45 minutes or until a thermometer reads 140°F in the center of the meat.
  • 9 Remove from the oven and allow the roast to rest on a cutting board for 10 to 15 minutes before cutting it, so it’s extra juicy. That time allows the juice to reabsorb into the meat.

Nicole M. Presley There are many ways to prepare pork roast, but this simple preparation is one of my favorite methods and leaves you with a moist, tender piece of pork. I like to marinate the pork tenderloin in an orange juice and wine marinade overnight before braising and roasting it. The ancho chile rub is easy to prepare, and will give your roast the perfect finish. Once you and your guests are slicing this roast, you won’t believe how easy it was to prepare and how amazingly fancy it tastes.

Rate and Comment

Nicole M. Presley There are many ways to prepare pork roast, but this simple preparation is one of my favorite methods and leaves you with a moist, tender piece of pork. I like to marinate the pork tenderloin in an orange juice and wine marinade overnight before braising and roasting it. The ancho chile rub is easy to prepare, and will give your roast the perfect finish. Once you and your guests are slicing this roast, you won’t believe how easy it was to prepare and how amazingly fancy it tastes.