Chili Maple Pork Tenderloin
A no fail sweet and smokey pork tenderloin recipe the whole family will love! Serve it up with some rice and steamed veggies for a complete meal.
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.
