Recipe By Chef Jalil Lindsey-Lowe
Enjoy this lean pork tenderloin, grilled with a zesty rub and drizzled with a peach sauce. Complete this extra special summer meal by pairing with peach salsa.
Makes 4-6 Servings
- 1–1.5 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 tablespoon Ancho chili powder (you can use chipotle chili powder but it will be very spicy)
- 1⁄2 tablespoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons brown sugar
- 1⁄2 tablespoon dried oregano or marjoram
- 1⁄2 teaspoon salt
For the sauce:
- 2 tablespoons peach or apricot preserves
- 1 small can pineapple juice
- 1/4 bunch of cilantro, chopped
- 1 Anaheim chile, diced
For the rub:
- Combine all dry ingredients in a small bowl.
For the tenderloin:
- At least 1 hour or the night before, drizzle pork tenderloin with olive oil and the rub, completely covering the tenderloin with all the spices.
- When ready to cook, heat the oven to 400 degrees. If grilling outdoors you will need a medium-high heat on your grill. In a heavy bottom or cast iron skillet sear tenderloin on all sides and roast in the oven for 8-10 minutes. If grilling, cook 7–8 minutes on each side.
- When it comes out of the oven or off the grill, tent cover with aluminum foil, and let it rest 10 minutes before slicing.
For the sauce:
- Put all ingredients in a saucepan except cilantro and simmer until the liquid is reduced by 1⁄4. Add in cilantro just before serving.
- Drizzle sliced tenderloin with sauce and serve with peach salsa.
- To insure even cooking remove tenderloin from the refrigerator 1 hour before cooking.
- Do not “glaze” the tenderloin with sauce before cooking. The sugars from the juice and preserves will cause it to burn. Instead dress it after cooking.