Toasted Chili Pork Tenderloins

Psalm 119:89-91

Lamedh

    [89] Forever, O LORD, your word

        is firmly fixed in the heavens. 

    [90] Your faithfulness endures to all generations;

        you have established the earth, and it stands fast. 

    [91] By your appointment they stand this day,

        for all things are your servants.

2 pork Tenderloins(I got mine at Aldi) 2 to a pkg $8.00 

1 T coarse salt (heaping)

rub all over 

Marinate 8 hrs in fridge

Remove from fridge

Dry off 

Salting pork over a long period refrigerated gives a really juicy texture.

Rub

2 T Toasted and ground Ancho and Pasilla Chilis powder  ( I make my own)

2 T brown sugar 

1 t toasted cumin

1 t Garlic granules 

1 T Mexican oregano 

1/4 t coarse black pepper 

Add the 3 T citrus juice of your choice to make a paste to the spice rub

Rub pork all over

Lime, lemon or ruby red grapefruit (your choice) 3 T fresh juice

Bake on rack for 450 degree preheated for 25-35 minutes until pork is 145 degrees.

Rest, loosely covered at least 5 minutes but 10 is better and slice to serve.