Chili-Rubbed Pork with Corn Salsa (Ancho Chili Powder)
Mildly hot, ancho chili powder lends fruity sweetness to these roasted pork tenderloins. Anchos, which are dried poblano chilies, are the most commonly used chili pepper in traditional Mexican cuisine.
- 2 pork tenderloins, about 1 1/2 lb. total
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 2 tsp. ancho chili powder
- 1 cup fresh or thawed frozen corn kernels
- 3/4 tsp. ground cumin
- 1 small yellow onion, chopped
- 1 large tomato, seeded and chopped
- Juice of 1 lime
- 3 Tbs. chopped fresh cilantro
Preheat an oven to 425°F.
Rub the pork tenderloins with 1 Tbs. of the olive oil. Season generously with salt and pepper, and sprinkle with the chili powder.
In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the pork and brown on all sides, about 5 minutes total. Transfer the tenderloins to a shallow roasting pan just large enough to hold them. Reserve the fry pan and drippings.
Transfer the pork to the oven and roast until an instant-read thermometer inserted into the center registers 145° to 150°F and the meat is barely pink in the center, 15 to 20 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhle, add the corn and cumin to the drippings in the fry pan and set the pan over medium-high heat. Cook, stirring, until the corn is lightly browned, 3 to 4 minutes. Remove from the heat and stir in the onion, tomato, lime juice and cilantro. Season with salt and pepper.
Cut the pork into thin slices and serve with the warm salsa. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).