Roast Pork Tenderloin With Sun-Dried Tomato-Chipotle Rub Recipe - Food.com
"I found this cutting from the Chicago Tribune lying around and decided to try it. The rub adds a pleasant but not overwhelming heat to the pork, and an added plus is that it's really fast to make on those busy nights we all seem to have. The rub makes enough for two tenderloins, but also try mixing some of it with mayonnaise for a delicious spread on your sandwiches, in chicken salad and the like...."
INGREDIENTS
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1/2 cup sun-dried tomato, packed in oil
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1 canned chipotle chile, from can with adobo (just one chile, not one can!)
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3 tablespoons fresh orange juice
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2 tablespoons balsamic vinegar
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2 garlic cloves, crushed
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1 1/2 teaspoons sugar
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1/2 teaspoon salt
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1 pork tenderloin, about 1 lb whole
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chopped cilantro
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