Caribbean Citrus Chile Pork Tenderloin
Seared then roasted pork tenderloin with Caribbean Citrus Chile Rub. Ready in about 45 minutes and cooked to 145°F for juicy, slightly pink meat.
Submitted by: Stephanie from San Francisco, CA
Yield: 4
- Marinate tenderloin in olive oil, salt, pepper, and the rub for at least 30 minutes so you can use less spice and avoid burning.
- Sear on all sides in an ovenproof skillet, then roast at 400°F until the center reaches 145°F.
- Let the meat rest 5 to 10 minutes before slicing so the juices reabsorb and the pork stays moist.
Spices
Featured in this Recipe
Preparation Instructions:
Heat oven to 400.
Trim silver skin off pork tenderloin. Marinate for 30 minutes or more in olive oil, salt and pepper to taste, and a generous sprinkling of Caribbean Citrus Chile Rub. Be careful that it's not too generous, though, as the bits will tend to burn a little. Marinating helps bring out the flavor without using too much.
Heat an ovenproof skillet to medium-high. Sear tenderloin on all sides until nicely browned. Transfer pan to oven and roast 10-15 minutes or until meat registers 145 in the center. Meat will be slightly pink in the center. Allow it to rest for 5-10 minutes before slicing, so that meat relaxes and juices re-absorb.
thespicehouse.com
Frequently Asked Questions
How long should I marinate the pork?
Marinate at least 30 minutes. For more flavor, marinate up to 4 hours. Longer times can deepen flavor but are not required.
What internal temperature should I cook pork tenderloin to?
Cook to 145°F in the center, measured with an instant read thermometer. A light pink center is normal and safe. Let the meat rest for a few minutes after cooking.
How long does a 1 to 2 pound tenderloin take to cook?
After searing, roast at 400°F for about 10 to 15 minutes. Exact time depends on oven and thickness, so use a thermometer to confirm doneness.
How do I prevent the spice rub bits from burning?
Use a moderate sprinkling rather than a heavy coat. Marinating in oil helps the rub adhere and reduces charring. Sear over medium-high heat but avoid excessively hot oil, and finish in the oven.
Can I use a different cut of pork?
Yes, but adjust cooking. Pork loin is larger and needs lower heat and longer roasting. Always rely on internal temperature rather than time.
What sides pair well with this dish?
Serve with roasted vegetables, citrus rice, a fresh green salad, or a mango or pineapple salsa to complement the citrus and chile flavors.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in a 300°F oven covered with foil, or warm slices in a skillet over low heat to avoid drying out.
How long should I marinate the pork?
Marinate at least 30 minutes. For more flavor, marinate up to 4 hours. Longer times can deepen flavor but are not required.
What internal temperature should I cook pork tenderloin to?
Cook to 145°F in the center, measured with an instant read thermometer. A light pink center is normal and safe. Let the meat rest for a few minutes after cooking.
How long does a 1 to 2 pound tenderloin take to cook?
After searing, roast at 400°F for about 10 to 15 minutes. Exact time depends on oven and thickness, so use a thermometer to confirm doneness.
How do I prevent the spice rub bits from burning?
Use a moderate sprinkling rather than a heavy coat. Marinating in oil helps the rub adhere and reduces charring. Sear over medium-high heat but avoid excessively hot oil, and finish in the oven.
Can I use a different cut of pork?
Yes, but adjust cooking. Pork loin is larger and needs lower heat and longer roasting. Always rely on internal temperature rather than time.
What sides pair well with this dish?
Serve with roasted vegetables, citrus rice, a fresh green salad, or a mango or pineapple salsa to complement the citrus and chile flavors.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in a 300°F oven covered with foil, or warm slices in a skillet over low heat to avoid drying out.
Wow, wow, wow! Very tasty!