1 - The Spanican Chicken was über tasty, so the hubs requested more meals in that vein
2 - I bought some new smoked chipotle pepper flakes, and wanted to use them.
The marinade for this started out very much in the same vein:
1/2 tsp smoked Spanish paprika
1/4tsp chili powder
1/2 tsp cumin
1/4 tsp coriander
1/2 tsp dried oregano
1/2 tsp smoked chipotle pepper flakes
1/2 tsp salt
a pinch of cayenne (less than 1/8 tsp)
(above measurements are all approximations)
2-3 cloves of garlic, grated
1 1/2 TBSP olive oil
Stir all into a paste to combine and then rub into the tenderloin and refrigerate 3-4 hours.
When you're ready to cook and have let the tenderloin come to room temperature (20 minutes minimum) cook in a nonstick pan with only a splash of olive oil, about 6 minutes on the first side.
Then flip and place in a 425º oven for another 7 minutes or so, depending on the size of the tenderloin.
(.85lb-1lb tenderloins take roughly 7 minutes per side in my kitchen. 1.25lb - 1.75lb can take as much as 12 minutes per side. Read your package to determine the weight of your portion. These times are intended to leave you with a light pink center to the pork, but also, use common sense. If after 8 minutes your tenderloin is only opaque 1/4 of the way up, it needs more time before flipping.
For exact internal temperatures, refer to this post.)
|The char bits are flavor!|
Remove the tenderloin to a separate plate and allow to rest 10 minutes before carving.
For the vegetable I made haricot vert, lightly sautéed with 1 very small clove of garlic, olive oil, salt, and lemon juice. (Only about 1/4 of a lemon, or 1/2 tsp)
The brightness and crispness was a nice counter flavor to smokey tenderloin.
I rounded out the meal with a delicious side of leftover quinoa with chorizo, because what meal doesn't need more porky goodness?
If your family is craving something flavorful and smokey, this is your new go-to meal.