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Ingredients
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (12- to 16-ounce each) pork tenderloins, trimmed
- 1 tablespoon vegetable or canola oil
- 1/4 cup ketchup
- 2 teaspoons cider vinegar
- 1 1/2 teaspoons sugar
Details
Servings 6
Adapted from melskitchencafe.com
Preparation
Step 1
Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.
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