Ancho Chili-Rubbed Pork Tenderloins with Fresh Papaya and Pepita Salsa
Turn up the heat on your weeknight dinners with pork tenderloins rubbed with bold ancho chili and served with an easy-to-make salsa.
Servings: 4 servings
Calories: 250kcal
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
Calories: 250kcal | Carbohydrates: 19g | Protein: 29g | Cholesterol: 85mg | Sodium: 2130mg | Fiber: 4g