Chile, Orange and Coriander Rubbed Pork with Balsamic Glaze

By RedZinger

Ingredients

• 2 T Olive Oil
• 2 tsp ground ancho chile pepper or mild chile pepper
• 2 tsp ground coriander
• 2 tsp dried orange zest
• 1 tsp course salt
• 2 (1 - 1.5 lb) pork tenderloin
• 2/3 cup balsamic vinegar
• 1/3 cup orange juice

Preparation

Step 1

Preheat the oven to 350. Combine the oil, ancho chile, coriander, orange zest and salt in a small bowl. Spread the rub evenly over all sides of the pork tenderloins and rub into the meat. Bake the pork tenderloin in an oven/stovetop-safe pan until the internal temperature reaches 155, 40-50 minutes. Remove the pork from the pan and let stand for 10 minutes.

While the meat is resting, warm the remaining pan drippings on the stove over medium-high heat. Pour in the vinegar to deglaze the pan. While stirring continually, add the orange juice and reduce the liquid until it thickens and forms a glaze that coats the back of a spoon, about 5 minutes.

Slice the pork tenderloin into 3/4 inch wide medallions. Arrange the sliced pork on a platter and drizzle with balsamic glaze.