- 1 each Pork Tenderloin, trimmed of fat and patted dry with paper towels
- 5 each roasted garlic cloves, sliced into slivers
- ¼ cup Kosher Salt
- ¼ cup Ground Cumin
- ¼ cup Pueblo Green Chile Powder (or other powder mentioned above)
- Using a paring knife, cut a slit into the meat about 1-inch deep and insert a sliver of garlic. Repeat every 3 or 4 inches on the tenderloin on 3 sides, so the garlic is evenly spaced.
- Mix the salt, cumin, and chile powder together. Rub the spice mix onto the meat. Wrap tightly in plastic and refrigerate for 24 hours.
- Preheat oven to 400° F. Bake for 25-30 minutes, until the internal temperature reads 145° F for 15 seconds. Let rest 10 minutes.
- Slice into individual portions and serve with Chile Spiced Yams and Collard Greens.
There are many spices that you can find at the Pueblo County Farms. This recipe uses Pueblo Green Chiles that have been dehydrated and ground into a fine powder. This recipe also works with Red Chile Powder, or Green Chile Enchilada Sauce mix. It’s also excellent for Beef Tenderloin in lieu of pork. The real key to this recipe is the marinating time. If you prepare the rub right before roasting, it will be spicier. Allowing a day to marinate mellows the heat from the chile powder and allows the more delicate aromatic flavors to bloom. We bake this in an oven on a baking sheet that has a cooling rack (the kind you use to cool a cake or cookies) to ensure that the roast cooks evenly all around. You could also cook the tenderloin in a smoker until the internal temperature is 145° F.
Pueblo Community College Culinary Arts Department Chile Academy Pueblo Chile & Frijoles Festival 2019