Pan-Seared Pork Tenderloin with Red Wine Reduction Sauce

One pound Pork Tenderloin

1 tablespoon Ancho Chili Powder

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Salt

1 teaspoon Black Pepper

2 tablespoons Olive Oil

In a small bowl, mix all the spices.  Rub it all over the pork tenderloin.  Place it in the Zip Lock bag, and marinate over night, or at least two hours.

Preheat an oven to 400 degrees F. 

Preheat a skillet to medium-high heat, and add olive oil.  Sear pork on all sides for about 5 minutes.  Move the meat over to a baking dish, cover with foil, and roast in the oven for 20-25 minutes.  Take out of the oven and let the meat rest for about 15 minutes.  Slice thinly and enjoy.

Red Wine Reduction Sauce

3/4 cup Dry Red Wine

1 tablespoon Butter

1 tablespoon Brown Sugar

1/4 teaspoon Ancho Chili Powder

Pinch of Fresh Nutmeg

Fresh Ground Pepper

Once you remove the pork out of the skillet, turn the heat to medium-low.  Add red wine, and reduce by half.  Add butter, brown sugar, and all the spices.  Stir with a whisk, until butter is melted.  Pour into a small dish and serve with the pork.

Serves 4

*I like to buy my wine at Trader Joe's.  Great selection for $2.99.

Meat is so tender and moist, no knife needed.