Pork Tenderloin Recipe
The roots of southwestern cooking go all the way back to the pre-Hispanic era in Mexico. The Aztecs were the originators of this cooking. As time went by, the Spanish, French, even Germans (who fought with Pancho Villa during the Mexican revolution) all left their influence.
The blend of Texas, New Mexico and Arizona is now considered southwestern cuisine. When we were in Santa Fe and Mexico recently, I fell in love with the flavors and sunny colors of this delicious cuisine. I couldn’t wait to come home and cook with chilies, real corn tortillas and, of course, beans! The pork can be done ahead and eaten chilled, making it a perfect buffet dish for entertaining.
CHILI ROASTED PORK TENDERLOIN RECIPE
Similar to the Jerk rubs of the Caribbean. It made its way up to the southwest and became “tamer”. Go to taste on the spices. All of these spices and herbs have wonderful healing qualities, as well.
For two pork tenderloins, 1 pound ea.
Olive oil
1 teaspoon cumin
2 tablespoons chili powder
1 teaspoon powdered garlic
½ teaspoon thyme
¼ teaspoon allspice
¼ teaspoon cayenne pepper
Sea Salt to taste
Preheat oven to 425. Remove meat from refrigerator about ½ hour before roasting. This allows for a shorter roasting time. Whole meat is sterile inside so don’t worry about bacteria.
Rub all over with olive oil. Blend spices together and place meat on permanent baking mat. Sprinkle generously with rub, folding tail under. Roast to 155-160 degrees. Let sit 5-10 minutes before serving. This pork tenderloin recipete serves 6.
©2006-2010 Rita Heikenfeld and AboutEating.com
