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Chile, Orange, Coriander Rubbed Pork Recipe

   
 

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     Chile, Orange, Coriander Rubbed Pork

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 Tbs. olive oil
1 tsp.. ground ancho chile pepper
1 tsp. coriander
1 tsp. dried orange zest
1/2 tsp coarse salt
1-1.5 poound pork tenderloin
1/3 cup balsalmic vinegar
2 1/2 Tbs orange juice
 

Instructions
Preheat oven to 375. combine the oil and spices. Rub evenly over the tenderloin. Bake until internal temperature reaches 160, 40-50 minutes. Remove from pan, let stand 10 minutes
Warm pan drippings in a pan over medium heat. Pour in vinegar to deglaze pan. Stirring continually, add OJ and reduce the liquid until it thickens on the back of a spoon, about 5 min.
Serving Suggestions
slice and serve with drizzle of glaze


Originally Submitted
11/5/2020





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