A flavorful, fast, and easy pork tenderloin for anytime of the year. This recipe combines an array of spices to make a boring and bland cut of meat into something special! This recipe is great for the holidays. Pork tenderloin is a very lean cut of meat and is nearly as low in saturated fat as chicken breast, so even the health conscious will love it. Try this dish with a side of grilled asparagus and mashed potatoes! We have rated this dish a “Three Chile” heat level. Enjoy!
- 2 tsps chili powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp ground cinnamon
- 1 to 1 1/2 pounds pork tenderloin, fat trimmed
- Cooking spray
- 2 tbsp butter
- 1 cup onion, chopped
- 1/2 cup jalapeno peppers, seeded & chopped
- 2 tbsp orange juice
- 1 cup chicken broth
- 1/2 cup maple syrup
- Preheat oven to 375°.
- Combine the first five ingredients in a small bowl and rub pork with spice mixture. Refrigerate for at least 30 minutes.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides.
- Place on an oven safe baking pan. Bake at 375 degrees for 35 minutes or until thermometer registers 160 degrees. Let stand 5-10 minutes before slicing.
- While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion and jalapeno’s and cook 10 minutes or until golden brown, stirring frequently.
- Add orange juice and cook 4 minutes. Stir in broth and syrup.
- Bring mixture to a boil and cook until reduced to 3/4 cup (about 10 minutes).
- Cut pork into slices; pour sauce over pork or serve with pork.