I have fallen in love with Ancho Chili Powder so I’ve been looking around for ideas and excuses to use it in everything. Pork Tenderloin is so lean and I thought this marinade would work perfectly with pork so I gave it a try. I highly suggest that you do too!
PORK TENDERLOIN WITH CHILI SAUCE
In a bowl, combine the lime juice, chili powder, cumin, onion, garlic, Splenda, salt, and pepper. Spray the pork with cooking spray and add it to the bag along with 2/3 of the marinade. Refrigerate for 2 hours.
Set pork on a roasting pan over a foil-lined dish. Roast the pork at 500 for 20 to 25 minutes or until it registers 150 degrees. Transfer to a plate and let rest for 10 minutes.
To make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened. Cut the pork into thin slices and serve it with the Chili Sauce.