Spice Rubbed Pork Tenderloin and Poblano Cream Sauce

As summer is winding down, I've got an abundance of random peppers growing in my garden. I love using peppers to create bright sauces, especially when the weather is nice and there's a good bottle of wine that needs drank. A perfectly cooked pork tenderloin can be a centerpiece for any meal, but adding a bold spice rub and a creamy poblano sauce takes it to a new level! Not to mention the crispy Tajin tortilla topping is not only fun to look at but also delicious!

Spice rubbed pork tenderloin sliced on wooden board

Preparing the Pork Tenderloin with Spice Rub

The key to a flavorful pork tenderloin lies in the spice rub. A good rub not only adds taste but also creates a delicious crust when seared. For this recipe, a combination of chili powder, smoked paprika, garlic powder, salt, and black pepper works beautifully. The addition of ground mustard adds the perfect tang that is not usually found in chili rubs.

Steps for the spice rub and cooking:

• Mix the spices in a small bowl.

• Pat the pork tenderloin dry with paper towels.

• Rub the spice mixture evenly over the entire surface of the pork.

• Let the pork rest at room temperature for 15-20 minutes to absorb the flavors. You can also prep this the day before and leave the spice rubbed tenderloin in the fridge overnight.

• Heat a skillet over medium-high heat and add a bit of oil.

• Sear the pork on all sides until a brown crust forms, about 2-3 minutes per side.

• Transfer the pork to a preheated oven at 350°F and roast for 10-15 minutes or until the internal temperature reaches 135°F (63°C). I like to pull my pork tenderloin at 135 so that it's final temperature after resting is 140.

• Let the pork rest for at least 10 minutes before slicing to keep it juicy.

  
  

This method ensures the pork stays tender and juicy while the spices create a flavorful crust.

Making the Poblano Cream Sauce

The poblano cream sauce adds a smooth, smoky, and slightly spicy element that pairs perfectly with the pork. Poblano peppers have a mild heat and a rich flavor that works well in creamy sauces.

Ingredients and preparation:

• Roast 2 poblano peppers under a broiler or on a grill until the skin is charred.

• Place the peppers in a covered bowl to steam for 10 minutes, then peel off the skin.

• Remove seeds and place in blender.

• Add 2 cloves of roasted garlic, 1/2 avocado, 1/2 jalapeño (more or less depending on spice preference)

• Pour in heavy cream and blend until smooth. If sauce is too thick, add chicken stock or water to think it out.

• Season with salt, pepper, and a squeeze of lime juice to brighten the flavors.

• Taste and adjust

This sauce can be made ahead and reheated gently when ready to serve.

Sweet Corn Succotash to Complement the Dish

Charred Corn Succotash

Succotash is a classic side that brings sweetness and freshness to the plate. The combination of sweet corn and black beans adds color and texture.

How to make the succotash:

• Combine 1 cup of fresh or frozen sweet corn kernels with 1 cup of black beans. I like to char the corn before adding

• Add lime juice and fresh herbs like cilantro for brightness.

• Season with salt and pepper.

* I like to add pico de gallo. You can make your own or grab premade at the store.

Crunchy Tortilla Topping

Slice the corn tortillas into very thin strips- the thinner, the better! Pan-fry the strips until golden. Remove and sprinkle with Tajin seasoning.

Tips for best results:

• Use a meat thermometer to avoid overcooking the pork. Dry pork sucks.

• Roast the poblanos ahead of time to save prep time.

• Adjust the spice rub to your heat preference by adding more or less chili powder.

• The addition of herb oil is a great way to elevate the plating of this dish and it adds some additional freshness

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This dish pairs well with a crisp white wine or a light beer to complement the smoky and spicy flavors.

Plated spice rubbed pork tenderloin with poblano cream sauce and sweet corn succotash