Pork gets a bad rap. Mostly from the yummy, fatty, thick cut bacon, pork butt roasts and chops that are good ‘ol fashioned comfort foods…but moderation is needed for those fellas. Instead, why not try out one of the leanest cuts of pork – the Tenderloin.
Treated with care, the tenderloin is a healthy option for those wanting to cut down on the amount of fat in their meat. Having little to no fat, the tenderloin is a beautiful cut of meat that marries well with rubs and marinades.
*Warning – If you like spicy, this recipe is for you. If you are a wimp, I suggest you pass.
- 3 Tbsp Brown Sugar
- 1 ½ Tbsp Chipotle Chile Powder
- ½ tsp Garlic Salt
- 1 tsp. Dried Oregano leaves, crushed
- ½ tsp. Onion Flakes
- ½ tsp. fresh ground black pepper
- 1 lb. Pork Tenderloin
Combine spices and brown sugar in a small bowl, mix well. In a glass baking dish, rub tenderloin with rub mixture and let sit (covered) in fridge for at least 2 hours and as long as 4 hours.
Preheat oven to 350°F. Place tenderloin in oven and bake for about 40-45 minutes or until meat thermometer inserted into thickest part registers 155°F*. Remove to cutting board, tent with foil and let rest for 5 minutes.
Carve into 1″ thick slices. Serves 2.
Serve alongside brown rice or roasted, mini red potatoes. Top with home-made peach salsa for a total wow factor.
* Internal temperature will rise during rest time to 160°F/71°C which is now considered safe for pork by Health Canada.