Smokey, with a kick.

I have to admit, I love spicy food.
The Boy and Himself don’t always agree with me.

Since finding smoked Paprika and Chiplote powder a whole new spin on spicy has become available.
The sweet of the Paprika coupled with the kick of Chiplote powder is a good compliment to “denser” meat such as pork tenderloin or a good sized chicken breast.
Marinating for longer than an hour will intensify this, so be careful.

I found the meat took on the spices real well, resulting in a slight red/pink crust.
I paired it with a bit of Chiplote mayo and am loving it.

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Reddened Pork Tenderloin.

1 pork tenderloin
1-2 tbs smoked paprika
1 tsp chiplote powder
(if you do not have chiplote readily available use 1/2 tsp cayenne powder
salt to season
Mix all spices together and cover tenderloin with them by rubbing mixture into meat.
Allow mixture to marinate for 30-60 minutes.

Preheat the oven to 325
In a sauté pan brown pork tenderloin on both sides for about 5 minutes on each side.
Transfer to ovenproof dish and bake tenderloin in oven for 40 minutes.

Pork might be pink, best way to test is by pushing on it with a finger. If it is too “bouncy” it’s still pink, if you push down and it’s somewhat firm you have a cooked tenderloin.

Let rest for 5 minutes and cut into slices. I like to cut mine a bit above thin.

For the Chiplote Mayo
3 tbs Mayonaise
1 tbs yogurt
1 tsp smoked paprika
pinch of chiplote powder or cayenne

Mix well, taste and add another pinch of Chiplote or Cayenne.
If you taste a piece of your tenderloin together with the sauce you’ll know when to stop making it spicier.

Enjoy!

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