| Recipe to Print-New Mexican Rubbed Pork Tenderloin - Copy - Copy - Copy - Copy |
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| Recipe Name: |
New Mexican Rubbed Pork Tenderloin - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.46
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 400 degrees. Heat olive oil in a medium sauté pan, over high heat. Season pork with salt on both sides. Dredge pork in the spice rub and tap off any excess.
Sear the pork on both sides until golden brown. Cook in the oven to medium doneness, about 8 to 10 minutes. Let pork rest for 5 minutes before slicing into 12 slices. Plate 3 slices per plate. Drizzle with the Bourbon-Ancho Sauce. |
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