Chili Roasted Pork Tenderloin Recipe

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Ingredients:

Serving

3 dried ancho chilies
3 dried chipotle chilies
1-1/2 tsp mustard seeds
2 pork tenderloins about 14 oz each
1 tbsp vegetable oil
1/2 cup chicken broth
chipotle butter
3 medium cloves garlic finely chopped
4 canned chipotle peppers in adobo sauce
2 tbsp spicy mustard
1 cup unsalted butter cut into cubes at room temperature
1/2 tsp salt
3 slices bacon cut into pieces
2 cloves garlic finely chopped
2 cans great northern beans drained slightly
2 tsp fresh chopped thyme leaves
1/2 tsp salt
buttered spinach
2 tbsp butter
8 cups fresh spinach tough stems removed and torn into large pieces
1/2 tsp salt
1/2 tsp freshly ground black pepper

Directions:

Preheat oven to 350 then place dried chilies on baking sheet and roast 10 minutes.
Remove from oven and cool completely then remove stems and empty out seeds.
Break chilies into blender then add mustard seeds and blend until mixture is completely ground.
Place garlic, chipotles and mustard in food processor or blender and blend until smooth.
Add butter a few cubes at a time and salt then process until combined.
Form into a log then wrap in wax paper and keep in refrigerator until ready to use.
In medium saucepan cook bacon and garlic over medium heat until bacon begins to crisp.
Drain excess fat from pan then stir in beans, thyme and salt.
Cook covered over low heat for 8 minutes.
Set aside and keep warm while preparing meat and spinach.
Preheat oven to 375 then line a jelly roll pan with foil.
Rub pork with dry rub mixture then heat large nonstick skillet and add oil.
Sauté meat on all sides until browned then pour broth over meat and transfer to baking sheet.
Roast until meat thermometer registers then remove from heat and cover loosely with foil.
Heat butter over medium heat in same large skillet used for pork.
Add spinach and cook tossing with 2 wooden spoons until spinach is wilted about 3 minutes.
Season with salt and freshly ground pepper.
Spoon 1/4 of beans in center of each of 4 serving plates then top with 1/4 of the spinach.
Drizzle a spoonful of pan drippings around beans.
Slice meat and place on top of spinach.
Dab meat with chipotle butter and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	433.46 Kcal (1815 kJ)
Calories from fat	311.37 Kcal
		% Daily Value*
Total Fat	34.6g	53%
Cholesterol	157.63mg	53%
Sodium	672.72mg	28%
Potassium	562.62mg	12%
Total Carbs	1.16g	0%
Sugars	0.08g	0%
Dietary Fiber	0.26g	1%
Protein	28.58g	57%
Vitamin C	2mg	3%
Vitamin A	0.3mg	11%
Iron	1.5mg	8%
Calcium	23.7mg	2%

Amount Per 100 g
Calories	225.14 Kcal (943 kJ)
Calories from fat	161.72 Kcal
		% Daily Value*
Total Fat	17.97g	53%
Cholesterol	81.87mg	53%
Sodium	349.41mg	28%
Potassium	292.22mg	12%
Total Carbs	0.6g	0%
Sugars	0.04g	0%
Dietary Fiber	0.13g	1%
Protein	14.85g	57%
Vitamin C	1.1mg	3%
Vitamin A	0.2mg	11%
Iron	0.8mg	8%
Calcium	12.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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