Pork Tenderloin with Chili Sauce
Chili Rubbed Pork Tenderloin
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
Juice from 3 small limes
3 T chili powder
1/4 t cumin
1 small onion, finely chopped
2 garlic cloves, minced
1 t Splenda
2 pork tenderloins
1 t cornstarch
1 cup chicken broth
½ t salt and fresh pepper
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.
Putting that on our menu for the week!!
you will love!!
You wrote, “In a bowl, combine the lime juice, oil,…” There wasn’t any oil in the ingredients.
my bad. i’ll fix it. thank you!
Was the Splenda you used the regular kind or the brown sugar kind?
I used the regular one
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Why “Ancho”? Is it a brand name or is it a special chili powder? I’ve got McCormick in the cupboard, so……. You and Nichole are doing a great job with your website, keep it up.
thank you so much! ancho chilis are just milder and different. i like to suggest different spices because i love to try different flavors. i have a link to the right for penzeys and i love, love, love them! regular chili powder will be perfect though! hope you’re having fun on this diet. we did!!