1 (2-pack) pork tenderloin, trimmed
salt and pepper
3 tablespoons salt
3 cups warm water
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 cup ice cubes
1 TBS EACH chili powder, garlic powder, brown sugar,
1 tsp EACH salt, cumin, ancho chili powder, onion powder
1/2 tsp EACH smoked paprika, dried parsley, dried thyme
1/4 teaspoon pepper
Chili Dijon Sauce
½ cup Asian sweet red chili sauce
¼ cup Dijon mustard
2 TBS brown sugar
1 tsp reserved Chili Rub
1. In a gallon-size freezer bag, mix salt with warm water.
2. Add the remaining Brine ingredients, followed by pork.
3. Brine for exactly 20 minutes then remove pork from brine and pat dry. The pork becomes mealy if left in the brine any longer.
CHILI RUB AND GLAZE:
1. Meanwhile, whisk together all the Chili Rub ingredients in a medium bowl.
2. Remove 1 teaspoon Rub to a separate medium bowl and whisk in the Chili Dijon Glaze ingredients.
3. Set aside.
1. Preheat oven to 425 degrees F.
2. Whisk together remaining Chili Rub spices with 3 tablespoons olive oil.
3. Rub patted dry pork all over with Rub.
4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat.
5. When oil is very hot and smoking, add pork tenderloins.
6. Sear each side until browned, approximately 1 minute per side.
7. Place tenderloins lengthwise on top of green beans without touching each other.
8. Separate out ¼ cup Chili Dijon Glaze and brush it evenly over pork.
ROAST: Bake until pork registers 145 and 150 degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 25-30 minutes. This means the pork will be juicy and slightly pink in the middle. When pork is done, let stand 10 minutes before slicing.