Wednesday, January 26, 2011

Chili-Glazed Pork

1 pork tenderloin (about 1 1⁄4 pounds)
1 teaspoon olive oil
1 teaspoon chili powder
kosher salt and black pepper
2 tablespoons pure maple syrup

Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.


  1. That seems WAY too easy.. was it tender? Everytime I broil something I burn the snot out of it!

  2. It was a big tenderloin and I didn't put the top rack all the way up to the the broiler. Also, it was so big we had to cook it longer and cut it in half half way through. It was surprisingly tender though!