Oven-baked pork tenderloin with chipotle pepper sauce

Votes: 1

Time: 23 min.
Complexity: easily
Servings: 4

The name "chipotle" speaks for itself: "smoked chili pepper." This spicy, aromatic seasoning can transform ordinary meat into an exotic dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

2 tsp ground coriander
1 teaspoon garlic powder
0.5 tsp ground ginger
2 pork tenderloins, each approximately 300g.
1 tbsp. vegetable oil

Baking sauce

0.25 tbsp. maple syrup
2 tbsp sherry vinegar
2 tsp hot chipotle chili sauce
0.5 tsp coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: coriander, garlic powder, ground ginger, pork, maple syrup, sherry vinegar, hot sauce

Cooking the dish according to the recipe:

Position the rack as close to the grill as possible in the oven and preheat to high. Combine the coriander, garlic powder, and ginger. Rub the tenderloins with oil and spices. Season with salt and pepper to taste. Place the pork in a small, shallow skillet and grill until golden brown, about 5 minutes per side. (A digital thermometer should read 135°F (55°C) in the thickest part of the tenderloin.)
Baking sauce: In a small bowl, combine the syrup, vinegar, hot sauce, and salt. Set aside half the sauce for serving. Generously brush the pork tenderloins with the remaining sauce. Return to the broiler and cook for about 2-3 minutes per side, until richly browned. Let the meat rest for 5 minutes before slicing. Serve the pork tenderloin with the remaining sauce, drizzling it over the meat.

Chef's advice

Be sure to remove the silverskin before cooking the tenderloin, otherwise the meat will curl.

Place the tenderloin on a work surface and use a sharp knife to lift the surface of the silver vein. Hold the knife parallel to the surface of the meat and cut away from you.

Lift the separated portion of the silversinus and cut it away from the meat. Continue moving along the tenderloin, lifting and cutting the silversinus until it is completely removed.