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Tuesday, January 12, 2010

Sweet Chili Pork Tenderloin

Sweet Chili Pork Tenderloin

1 lb pork tenderloin
1/4 cup + 1 T orange juice
Juice of 1 lime
2 T + 1 tsp apricot preserves
1 T + 1 tsp chili powder
1 clove garlic, minced
1 T soy sauce
1 tsp cayenne pepper
1 T olive oil

Combine 1/4 cup orange juice, lime juice, 2 T apricot preserves, 1 T chili powder, garlic, soy sauce, and cayenne pepper in a large food storage bag and add pork tenderloin. Marinate overnight in the refrigerator.

Preheat oven to 400 degrees, heat a skillet over medium-high heat. Add olive oil and heat. Add tenderloin and cook about 5-6 minutes on each side to form a crust. Resist the temptation to turn the meat too early.

Transfer the pan to the oven and finish cooking for approximately 10-15 minutes until cooked through. Combine 1 T orange juice, 1 tsp preserves, and 1 tsp chili powder in a small bowl, brush on tenderloin for last 5 minutes of cooking. Let meat rest covered with foil for about 5-10 minutes before cutting to let juices redistribute. Pour any remaining glaze over sliced tenderloin.

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