Have you watched that show Worst Cooks in America? Remember that episode when they made late night gourmet diner snacks and Bobby Flay made some nachos? Yeah, so those nachos are SO complicated that I can't ever imagine making them as a late night snack much less dinner. Instead of making the whole thing, I just used a version of Bobby's dry rub to make this pork tenderloin. I say a version because I don't really have all the different kinds of chili powder Bobby is always putting in his recipes. This pork was spicy and sharp but pretty delicious too. If you want to make the monray sauce be my guest, but I recommend this pork with some roasted carrots and a Hawaiian roll.
Adapted from Bobby Flay's recipe
1.25 lb pork tenderloin, cut in half
2 T canola oil
2 T light brown sugar
3 T ancho chili powder
1 T regular chili powder
1/2 t nutmeg
1 1/2 t cajun spice mix (I just have this, you can just omit it)
5 turns fresh ground black pepper
1. Salt the pork generously on all sides.
2. Mix all the other spices together on a large plate and dredge the pork into the spices. By dredge I mean really push the meat into the spices and make sure all sides are covered. Shake off excess.
3. Heat 2 T oil over high heat in a large skillet. When the oil is hot, add pork and sear each side for about 2 minutes. Then reduce heat and cook 6-10 minutes more until a thermometer registers 135-140. Remove to a cutting board and let sit 10 minutes. Serve with roasted carrots.
1. Preheat the oven to 400 degrees
2. Toss carrots cut into like-sized pieces with olive oil and salt and sprinkle with thyme
3. Roast 20-25 minutes or until carrots are tender