I very distinctly remember one afternoon about a month and a half after I got married. I was taking online classes at a liberal arts school, George Wythe University. I was in my online class, but I was cooking in the kitchen while listening. My husband came home and was quite amused that instead of actively participating in our discussion on constitutional law, I was creating yummy smells in the kitchen. He was listening to my class, and started attempting to discuss with me something that someone else had said and I had no idea what he was talking about.
This experience (along with me watching an episode of Iron Chef America in a hotel room in Ft. Worth TX) is what made me decide to switch to the culinary arts program at our community college.
Then I found out I was pregnant 2 weeks before school started, but that is another story.
A fun one filled with lots of vomit.
On that spring afternoon that forever changed the course of my life, I was making chipotle lime pork chops. It was that meal that inspired this recipe.
Mix the spices and rub them onto your tenderloin. Sear it in a very hot pan. Doing this adds tons of flavor from the maillard reaction. Contrary to popular belief, it does not seal in the juices.
Let it rest, and then slice and enjoy!
I served it with a side of Sweet Potato Crisps that I seasoned with a little ground chipotle. Our meal was pretty spicy, so feel free to decrease the ground chipotle in the rub if you don’t like the heat.
- 2 pork tenderloins
- 1-2 Tbs. olive oil
- 1 1/2 tsp. ground chipotle
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. onion powder
- 3/4 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. salt
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