Oven-baked pork tenderloin with chipotle pepper sauce

Ingredients:

Pork

• 2 tsp ground coriander
• 1 teaspoon garlic powder
• 0.5 tsp ground ginger
• 2 pork tenderloins, each approximately 300g.
• 1 tbsp. vegetable oil

Baking sauce

• 0.25 tbsp. maple syrup
• 2 tbsp sherry vinegar
• 2 tsp hot chipotle chili sauce
• 0.5 tsp coarse salt

Preparation:

1. Position the rack as close to the grill as possible in the oven and preheat to high. Combine the coriander, garlic powder, and ginger. Rub the tenderloins with oil and spices. Season with salt and pepper to taste. Place the pork in a small, shallow skillet and grill until golden brown, about 5 minutes per side. (A digital thermometer should read 135°F (55°C) in the thickest part of the tenderloin.)
2. Baking sauce: In a small bowl, combine the syrup, vinegar, hot sauce, and salt. Set aside half the sauce for serving. Generously brush the pork tenderloins with the remaining sauce. Return to the broiler and cook for about 2-3 minutes per side, until richly browned. Let the meat rest for 5 minutes before slicing. Serve the pork tenderloin with the remaining sauce, drizzling it over the meat.
   
   

   Chef's advice

   
   Be sure to remove the silverskin before cooking the tenderloin, otherwise the meat will curl.
   
   Place the tenderloin on a work surface and use a sharp knife to lift the surface of the silver vein. Hold the knife parallel to the surface of the meat and cut away from you.
   
   Lift the separated portion of the silversinus and cut it away from the meat. Continue moving along the tenderloin, lifting and cutting the silversinus until it is completely removed.