Tonight scheduled was a Pork Loin rubbed in cinnamon and chili powder. The meal didn’t take to long to prepare, except when waiting for lime juice for an hour. Yes, I know I plan everything ahead and shop ahead, and still somehow missed lime juice. Then mom ran into five people making it a very long wait.
Manda – The pork was cooked well. If I make it again, I’ll definitely let the rub sit a little more the next time, because there wasn’t enough flavor in the pork. The outside crunch was awesome, and the apple salsa went really well with everything. A
Family – Mom isn’t big on onions and it was her first time with cilantro (apparently it was too strong for her), and Sister needed ketchup for the potatoes (because I didn’t use butter) But they both liked it. But overall plates were clean at the end of the night. A
Original Recipe: Rob Wolf’s Cinnamon Chili Rubbed Pork with Apple Salsa
Cinnamon Chili Rubbed Pork with Apple Salsa
Total Time: 45 minutes including marinating time. (would be better if marinated over night)
1 Pork Tenderloin
3 T olive oil
3 cloves of minced garlic
1 T chili powder ( I used Ancho Chili powder, added some smoke to the flavor)
1/2 T ground cinnamon
S & P to taste
2 C diced apples, I used a red and a green apple
1/2 C diced red bell pepper
1/3 C fresh lime juice
1/4 C diced red onions
1/4 C fresh minced cilantro
1 tsp fresh minced Stevia (I used this out of my garden instead of honey)
1/4 tsp salt
1/4 tsp cracked black pepper
Preheat over 400°
Combine olive oil, chili powder and cinnamon in a large shallow bowl. Add your pork and coat the pork evenly. Sprinkle both sides with salt and pepper. Let the pork marinate in the rub for 15 to 30 minutes. (I suggest overnight.)
While this was happening I made the salsa, pretty simply mix all ingredients stirring well.
Then after marinated, heat a grill pan over medium heat and spray with coconut oil spray. Add pork cook until browned on each side about 2-3 minutes on each side.
Transfer pan to the oven, bake pork until desired temperature. This took us about 18 minutes. After done, let pork rest for 5 minutes and then slice into pieces about 1/2 inch thick.
I plate these with some smashed potatoes, to add a little more to the dish and covered it with salsa.
I think the dish needs a little more color, but I haven’t figure out exactly what I’d do to change it. Any suggestions?