The Dry Rub & Sauce recipes follow the pork tenderloin recipe.
A pork tenderloin needs very little in preparation.
Simply pull away any fat that you can by hand. There is a silver skin of fat on the top of the loin. Carefully slide a thin knife, like a paring knife, under this horizontally and just skin it off the tenderloin. This way when you cook it, the meat doesn’t curl up. Also when you bite into it, the meat doesn’t have a stringy piece that you are chewing on.
I cleaned it in three slices. Some of you hot shots out there may be able to do it in one slice
Set your oven on 375˚ convection (or 425˚ Bake).
Heat a skillet, preferably cast iron, on a medium to high heat.
Generously season the tenderloin with the dry rub.
Then oil the pork with either 1 tablespoon melted butter, oil or cooking spray.
Drop onto hot skillet.
When the sides of the meat are turning gray try to pull it from the pan. If it is still stuck leave it for another 30 seconds.
Flip the tenderloin over onto a clean side of the pan and place the pan into the oven.
After 12 minutes press down on the thickest part and see if it springs back and any juices that appear are more clear then red. Or if you have a thermometer, check it by going into the thicker part of the tenderloin, horizontally. You should get it to at least 155˚.
Remove from oven and place the tenderloin on your cutting board uncovered. Let it rest for a few minutes before slicing. During this time it continues to cook up in temperature. As a result, juices will appear onto your board.
I made a simple rub including:
1 T Coriander seed
2 tsp paprika
1/2 tsp kosher salt
1 tsp brown sugar
1 tsp dry ancho chili
1/2 tsp dry garlic powder
I toasted the coriander seeds in a pan on the stove top for a few minutes. Then let them cool to the touch and put everything in the coffee grinder and pulsed it a few times.
For the sauce I used:
1 can tomato paste
fill that can with water and add to the mixture
2 T molasses
1 T maple syrup
1 T cider vinegar
1 T soy sauce
1 tsp gumbo file
1 tsp kosher salt
1 tsp dry onion
1 tsp mustard
1 tsp garam masala
1 chipotle pepper
Place all in blender or food processor and pulse then place in sauce pan and heat to cook flavors through. Hold for service.
Plate up your tenderloin and glaze with some sauce. Enjoy!