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Ancho Chile Rubbed Pork Tenderloins with Fresh Papaya & Pepita Salsa

Recipe Categories: All Recipes  |  Pork  |  Pork
Ancho Chile Rubbed Pork Tenderloins with Fresh Papaya & Pepita Salsa
Bold southwest flavor is the star of this pork tenderloin recipe. Turn up the heat on your weeknight dinners with pork tenderloins rubbed with homemade Ancho Chile and served with an easy-to-make homemade Papaya and Pepita Salsa.
  • 2 Each Omaha Steaks Pork Tenderloins
  • 4 tbsp ancho chile rub
  • 2 cups fresh papaya and pepita salsa
ancho chile rub

  • 1 tbsp smoked paprika
  • 2 tsp sea salt
  • 2 tbsp ancho chile powder
  • 1 tsp brown sugar
fresh papaya and pepita salsa

  • 1 cup fresh papaya (peeled, seeded and diced 1/2")
  • 1/4 cup white onion minced
  • 2 tbsp cilantro chopped
  • 2 tsp jalapeño minced
  • 1 tsp fresh lime juice
  • 1/4 cup pepita seeds (roasted and salted pumpkin or squash seeds available at your local mexican grocery store)
  1. Preheat oven to 425°.
  2. Rub each thawed Pork Tenderloin with 1 Tbsp of Chili Rub.
  3. Roast uncovered in oven for 25-30 minutes or until internal temperature reaches 145 F.
  4. Let rest 5-10 minutes before slicing and plating.
  5. Sprinkle each portion with 1/2 cup of Fresh Papaya and Pepita Salsa.
Ancho Chile Rub

  1. Combine all ingredients and mix well.
Fresh Papaya and Pepita Salsa

  1. In a mixing bowl combine all ingredients and mix well.

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