The name “chipotle” speaks for itself: “smoked chili pepper.” This spicy, aromatic seasoning can turn ordinary meat into exotic dish. Share with friends: 
Time: 23 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pork
- 2 tsp ground coriander
- 1 tsp garlic powder
- 0.5 tsp ground ginger
- 2 pork tenderloins, each approximately 300 gr.
- 1 tbsp. l vegetable oil
Roasting sauce
- 0.25 Art. maple syrup
- 2 tbsp. l sherry vinegar
- 2 tsp hot chili pepper sauce
- 0.5 tsp coarse salt
Recipes with similar ingredients: coriander, garlic powder, ground ginger, pork, maple syrup, sherry vinegar, sauce acute
Recipe preparation:
- Place the wire rack as close as possible to the grill in the oven and heat to a high temperature. Mix coriander, garlic powder and ginger. Grate the clippings with oil and spices. Season salt and pepper to taste. Put the pork on a small shallow pan and fry under the grill until golden brown for 5 minutes per each side. (The digital thermometer should show 55 ° C in the thick parts of the tenderloin.)
- Roasting sauce: mix syrup in a small bowl, vinegar, spicy sauce and salt. Set aside half the serving sauce. Grease the pork tenderloin with the remaining sauce. Return to the oven grill and cook for about 2-3 minutes on each side until the appearance of a rich brown color. Let the meat stand 5 minutes before slicing. Serve the pork tenderloin with the remaining sauce, pouring meat on it.
Cook’s advice
Be sure to remove the silver core before preparing the clipping, otherwise the meat will curl. Put the tenderloin on the working surface and pry with a sharp knife the surface of the silver core. Keep the knife parallel to the surface of the meat and cut in the direction away from yourself. Lift the separated part of the silver core and cut it off. from meat. Keep moving along the tenderloin, lifting and cutting core until it is completely removed.
