This chili rub is one of the easiest most flavorful rubs I have ever used. I honestly could not believe the flavor that a couple of simple ingredients could produce. It was not spicy hot at all....just delicious. It would be great on chicken or shrimp and is also spectacular on salmon! I fed my husband the pork and I had a beautiful fresh salmon filet. It paired nicely served over brown rice, with a green salad, a fresh piece of corn on the cob, and a simple quesadilla topped with fresh mango peach salsa and olives. I found the recipe on Martha Stewart's website. When I found it, I immediately knew I HAD to try it. You shoud give this recipe a try too. I am sure you already have the ingredients in your pantry!
Chili Rub Pork Tenderloin
3 tablespoons extra-virgin olive oil, plus more for grill pan
3 garlic cloves, minced
1 tablespoon chili powder
1 pork tenderloin (about 1 pound)
1 1/2 tablespoons sesame seeds
Coarse salt and freshly ground pepper
Preheat oven to 400 degrees. Combine oil, garlic, and chili powder in a large, shallow dish. Add pork, and turn to coat evenly with chili mixture. Sprinkle pork with sesame seeds, and press seeds into meat. Season with salt and pepper.
Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.
Heat a grill pan over medium-high heat, and brush with oil. Add pork, and cook until browned and grill marks appear, 2 to 3 minutes per side.
Transfer pan to oven. Roast pork to desired doneness, 17 to 18 minutes for medium. Let stand for at least 5 minutes, then cut into 1/2-inch-thick slices. Serve with pan juices.
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