One thing you learn really quick the larger your family gets, is how quickly groceries add up the more mouths there are to feed. Especially as your little kids turn into big kids who can out eat you in the blink of an eye and still be coming back for more! It’s a thrill and a struggle. I’ve definitely learned to get creative with the more inexpensive cuts of meat to stretch our grocery budget as far as it can while still enjoying delicious food.
Pork tenderloins are a great example. They are a lean, tender cut of meat, quick and easy to cook, and very budget friendly. I’ve got a handful of different ways I like to make them, and this recipe has become a new family favourite. It follows my classic technique for perfectly cooked meat – we pat dry the meat, season it (this time with a nice smokey rub), sear it, and then finish it in the oven with a sweet and savoury glaze. Fool proof!
This pork pairs well with some fragrant jasmine rice and steamed green veg. This time I served it with my quick garlicky green beans I shared over on Instagram. The pan sauce is absolutely delicious drizzled over the rice, and green veggies help brighten the whole meal up. A fresh crunchy salad would also be a nice option for a side dish! Bonus – this dish (and whole meal I described) is gluten and dairy free, perfect for those will allergies or dietary restrictions.
Looking to stock your freezer? This is an easy make ahead meal. Simply rub the tenderloins with the dry rub and combine the sauce ingredients into a separate ziplock bag. Freeze them together in a large ziplock bag labeled with the recipe name so you can just pull the recipe up when you’re ready to make it (or print off a copy and tape it to the outside of the bag if you prefer a paper copy)! You can also save yourself some time by using the double and freeze technique – when you make the recipe, just double everything and freeze half in the method I just described. Boom, you’ve got an easy meal to pull out another day! I share this tip and other meal prep tips in this blog post if you’re interested in more ideas like this.
Without further ado, let’s get to the recipe! I hope you guys enjoy this recipe as much as we do. Be sure to let me know in the comments below what you thought of it, or if you have any questions – I’ll be sure to get back to you 🙂
Chili Maple Pork Tenderloin
Ingredients
- 2 2 lb pork tenderloins
- 1 tbsp olive oil for the pork
- 1 tbsp coconut oil for the pan
For the rub:
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ground ginger
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
For the Sauce:
- 1/4 cup pure maple syrup
- 2 tbsps apple cider vinegar
- 2 tbsp coconut aminos or soy sauce
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- pinch red chili flakes add more if you like spice
Optional Garnish:
- handful cilantro, chopped
Instructions
- Pat dry the pork tenderloins with paper towel and place on a plate or tray for rubbing. Drizzle tenderloins with the olive oil and flip over to evenly coat. Combine all the rub ingredients in a bowl or jar.
- Sprinkle half of the rub on top of the tenderlions and masssage evenly into the meat. Turn tenderloins over and repeat on other side. You can cover and put in the fridge for up to 24 hours at this point before cooking, or continue on with the recipe.
- Preheat oven to 375F. Heat a large cast iron skillet over medium low heat. Melt the coconut oil. Add the rubbed tenderloins when pan is nice and hot. Sear on all sides until nicely browned, about 3-5 minutes per side.
- While the pork is browning, whisk together the sauce ingredients in a medium size bowl.
- When the pork is done browning, pour the sauce over the pork and scrape up any brown bits from the bottom of the pan with a wooden spoon.
- Transfer the skillet to the preheated oven and bake for 20 minutes. Check on the pork around 12-15 minutes, if it seems like the glaze is reducing too quickly, cover the pan for the remainder of the cook time. The pork is done when it feels firm to the touch with a just a little spring back in the middle, or when it reads 145-160F with a meat thermometer. Remove the pan from the oven, tent with foil, and allow to rest for 5-10 minutes before slicing.
- Slice the pork tenderloin and serve with the pan sauce spooned over top. Garnish with cilantro if desired. This goes really well with rice and some steamed veggies or a salad.
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This post includes affiliate links, meaning I made a small commission at no extra cost to you, should you decide to click through the links and purchase anything. These are my honest opinions and I would never recommend anything to you I didn’t absolutely love and use on a regular basis. Hope you find these lists helpful!
Lodge 12-inch Cast Iron Pan – My everyday go to, most used pan. I keep it on the stovetop because I use it so often there is no point in putting it away. I keep it nicely oiled and it is better than any non-stick pan I’ve ever had. It gives the best sear and I am happy knowing there are no weird chemicals or coating potentially going into our family’s food. The size is perfect for our large family. This is probably my number one staple piece of equipment in the kitchen.
Apple Cider Vinegar – Bragg’s is the most reliable brand of apple cider vinegar I’ve found. I love that it is organic and made “with the mother” so you’re getting all the benefits of associated with these strand-like chains of protein molecules. It’s great for salad dressings, homemade sauces, and bone broth. It’s also excellent for adding to soaked nuts and grains as it aids in the sprouting process.
Coconut Aminos – This is an excellent healthy substitute for soy sauce. It is gluten free, soy free, much lower in sodium than soy sauce, and packed with amino acids and active enzymes. And it tastes delicious, very similar to soy sauce.
