pork tenderloin chili

Are you a fan of leftovers? You will be after you give this leftover pulled pork chili a try.

Leftover Pulled Pork Chili

pork tenderloin, shredded (shredded)

black beans, rinsed and drained

green chilies

tomato

sweet corn

cumin

red pepper flakes

paprika

cheddar cheese

avocado

Add the leftover cooked pork tenderloin, chili beans, black beans, green chilies, fire roasted tomatoes and corn to a soup pot or crockpot. Add the spices and simmer on low for 3 to 4 hours. Serve with cheddar cheese and diced avocado.

Imagine a tender pork tenderloin finished with a sweet glaze that has a little heat and a ton of flavor.  A pork tenderloin with a chili honey glaze is one of those dishes that you will remember.  This recipe was adapted from a recipe by Bobby Flay on the Food Network.  I modified the spices a bit for my taste, but the inspiration came from Bobby&#39;s original recipe.

Pork Tenderloin with Chili Honey Glaze

honey

tsp ancho chili powder

tsp New Mexico chili powder

tsp red pepper flakes

Dijon mustard

pork tenderloin (trimmed)

tsp kosher salt

tsp black pepper

tbs canola oil

glaze

Preheat the oven to 425°F.  Whisk together the glaze ingredients in a small bowl and set aside.

season

Take the pork tenderloin out of the refrigerator 30 minutes before cooking.  Season the tenderloin on both sides with salt, pepper and the chili powders.

sear

Heat oil in a cast iron skillet.  Add the pork tenderloin to the skillet and sear on all sides until a crust has formed (about 10 minutes).  Remove from heat and brush both sides with a little bit of the glaze.

bake

Place the skillet in the oven and roast the tenderloin until an instant-read thermometer inserted into the center of the tenderloin reads 140°F (about 12 minutes).

Remove the roast and place it on a cutting board and top with more glaze and cover with foil.  Let it rest 10 minutes.  Cut 1/2" slices, top with more glaze and serve.

https://www.youtube.com/watch?v=Pe2NDURTRJA

Imagine a tender pork tenderloin finished with a sweet glaze that has a little heat and a ton of flavor.  A pork tenderloin with a chili honey glaze is one of those dishes that you will remember.  

This recipe was adapted from a recipe by Bobby Flay on the Food Network.  I modified the spices a bit for my taste, but the inspiration came from Bobby's original recipe.

Print this recipe at https://austin-eats.com/pork-tenderloin-with-chili-honey-glaze/
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Ingredients

Glaze
3/4 cup honey
2 tsp ancho chili powder
2 tsp New Mexico chili powder
1 tsp red pepper flakes
1 tbs Dijon mustard

Pork Tenderloin
1 2 pound pork tenderloin, trimmed 
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp ancho chili powder
1 tsp New Mexico chili powder
2 tbs canola oil

Directions

Preheat the oven to 425°F.

Whisk together the glaze ingredients in a small bowl and set aside.

Take the pork tenderloin out of the refrigerator 30 minutes before cooking.  Season the tenderloin on both sides with salt, pepper and the chili powders.  Heat oil in a cast iron skillet.  Add the pork tenderloin to the skillet and sear on all sides until a crust has formed (about 10 minutes).  Remove from heat and brush both sides with a little bit of the glaze. Place the skillet in the oven and roast the tenderloin until an instant-read thermometer inserted into the center of the tenderloin reads 140°F (about 12 minutes).

Remove the roast and place it on a cutting board and top with more glaze and cover with foil.  Let it rest 10 minutes.  Cut 1/2" slices, top with more glaze and serve.

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