Chili Roasted Pork Tenderloin
From chefmeow 15 years agoIngredients
- 3 dried ancho chilies shopping list
- 3 dried chipotle chilies shopping list
- 1-1/2 teaspoons mustard seeds shopping list
- 2 pork tenderloins about 14 ounces each shopping list
- 1 tablespoon vegetable oil shopping list
- 1/2 cup chicken broth shopping list
- Chipotle butter: shopping list
- 3 medium cloves garlic finely chopped shopping list
- 4 canned chipotle peppers in adobo sauce shopping list
- 2 tablespoons spicy mustard shopping list
- 1 cup unsalted butter cut into cubes at room temperature shopping list
- 1/2 teaspoon salt shopping list
- 3 slices bacon cut into pieces shopping list
- 2 cloves garlic finely chopped shopping list
- 2 cans great northern beans drained slightly shopping list
- 2 teaspoons fresh chopped thyme leaves shopping list
- 1/2 teaspoon salt shopping list
- buttered spinach: shopping list
- 2 tablespoons butter shopping list
- 8 cups fresh spinach tough stems removed and torn into large pieces shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
How to make it
- Preheat oven to 350 then place dried chilies on baking sheet and roast 10 minutes.
- Remove from oven and cool completely then remove stems and empty out seeds.
- Break chilies into blender then add mustard seeds and blend until mixture is completely ground.
- Place garlic, chipotles and mustard in food processor or blender and blend until smooth.
- Add butter a few cubes at a time and salt then process until combined.
- Form into a log then wrap in wax paper and keep in refrigerator until ready to use.
- In medium saucepan cook bacon and garlic over medium heat until bacon begins to crisp.
- Drain excess fat from pan then stir in beans, thyme and salt.
- Cook covered over low heat for 8 minutes.
- Set aside and keep warm while preparing meat and spinach.
- Preheat oven to 375 then line a jelly roll pan with foil.
- Rub pork with dry rub mixture then heat large nonstick skillet and add oil.
- Sauté meat on all sides until browned then pour broth over meat and transfer to baking sheet.
- Roast until meat thermometer registers then remove from heat and cover loosely with foil.
- Heat butter over medium heat in same large skillet used for pork.
- Add spinach and cook tossing with 2 wooden spoons until spinach is wilted about 3 minutes.
- Season with salt and freshly ground pepper.
- Spoon 1/4 of beans in center of each of 4 serving plates then top with 1/4 of the spinach.
- Drizzle a spoonful of pan drippings around beans.
- Slice meat and place on top of spinach.
- Dab meat with chipotle butter and serve immediately.
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- rosemaryblue CollegeTown
- m11andrade Kankakee, IL
- binky67 Ellicott City, MD
- flavors Algonquin, IL
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
Of course, I love this!! Great recipe. :)
rosemaryblue in CollegeTown loved it -
I love spicy so this sounds fantastic for me!
bluewaterandsand in GAFFNEY loved it
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