Thursday, October 6, 2011
2 to 2 1/2 lbs pork tenderloin
1 1/2 cup chili sauce, divided (Nanna Hoffman's recipe)
1/2 teaspoon chili powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon grated fresh ginger
3/4 teaspoon salt
Pat meat dry with a paper towel and set aside. In a small bowl, combine 1/2 cup chili sauce and remaining ingredients. Smooth mixture over all sides of meat, place in a shallow baking dish and cover loosely with foil. Bake at 300 degrees for 4 hours. Check after 3 hours to make sure pan drippings are not drying out; cover tightly with foil if needed. Allow meat to cool 5 minutes then slice and serve. Mix pan juices with remaining warmed 1 cup of chili sauce and serve along side meat.
Hints: Store bought chili sauce may be substituted but is not nearly as good. Serve with a great potato dish or sweet corn and a salad. The house will smell wonderful! Left overs are rare but are amazing the next day warmed up or served cold on as a sandwich.
Roasting is an ancient cooking method and is still wonderful for the senses--smell, taste, texture and sight. And serving a warm, comforting dish to friends or family is so rewarding on a fundamental level. Enjoy!