Ancho Chili-Rubbed Pork Tenderloins With Fresh Papaya and Pepita Salsa Recipe
- by Omaha Steaks
- Last updated Apr 16, 2024
Has your menu lacked direction lately? Well now is the time to point your culinary compass Southwest for this boldly favored, Southwest-inspired ancho chili-rubbed pork tenderloins with fresh papaya and pepita salsa recipe! Tender and savory pork is coated with a homemade ancho-chili rub that boasts just the right balance of heat and smoke before being cooked and finished off with a handmade salsa bursting with complex flavors of sweet and creamy papaya, mild onion, peppery cilantro, spicy jalapeño, citrusy lime juice, and nutty seeds for a bite that will send you in the right direction.
Why We Love This Pork Tenderloin Recipe
If you’re going to level up your pork experience with a mouthwatering tenderloin, make it the most coveted one around: Omaha Steaks Pork Tenderloins. They’re cut directly from the heart of the tenderloin of U.S.-raised pork by our master butchers for an exquisite tenderness and flavor you need to taste to believe. And as if that wasn’t enough to make these the ideal protein for this dish, they’re also extra-lean and heart-healthy, making this meal both delicious AND nutritious!
Before You Start
- Safely thaw your extra-tender and super-savory Omaha Steaks Pork Tenderloins overnight in the refrigerator or for 30 minutes in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Small Bowl
- 1 Medium Bowl
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Ancho Chili-Rubbed Pork Tenderloins with Fresh Papaya and Pepita Salsa
Ingredients
Ancho Chili-Rubbed Pork Tenderloins
- 2 9 oz. Omaha Steaks Pork Tenderloins
- 1 tablespoon smoked paprika
- 2 teaspoons sea salt
- 2 tablespoons ancho chile powder
- 1 teaspoon brown sugar
Fresh Papaya and Pepita Salsa
- 1 cup fresh papaya, peeled, seeded, and diced into 1/2-inch cubes
- 1/4 cup white onion, minced
- 2 tablespoons cilantro, chopped
- 2 teaspoons jalapeño, minced
- 1 teaspoon fresh lime juice
- 1/4 cup pepita (or pumpkin or squash seeds), roasted and salted
Instructions
Ancho Chili-Rubbed Pork Tenderloins
- Preheat oven to 425 degrees Fahrenheit.
- While oven preheats, combine smoked paprika, sea salt, ancho chile powder, and brown sugar in a small bowl and mix until well incorporated to create chili rub.
- Rub each thawed tenderloin with half of chili rub.
- Roast uncovered in oven for 25-30 minutes or until internal temperature reaches 145 degreesFahrenheit as per a meat thermometer.
- Let rest 5-10 minutes before slicing and plating.
Fresh Papaya and Pepita Salsa
- In a medium bowl, combine papaya, onion, cilantro, jalapeño, lime juice,and seeds and mix until well incorporated.
Plating
- Sprinkle each portion of sliced tenderloin with 1/2 cup of fresh papaya and pepita salsa.
Nutrition
More Pork Roast Recipes:
Omaha Steaks Pork
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