Today, I will share how I prepared the second of 2 pork tenderloins I got for the price of 1 at Harris Teeter recently (can you tell I’m proud of having snagged this deal?). This was Dr. Matthews’s favorite of the 2 recipes, and lasted us for quite a few meals (even after I froze some for later!).
Ingredients1 lb Pork Tenderloin (mine was almost 3 lbs)
12oz jar of Medium Salsa (to compensate, I used 2 24oz jars of salsa- this may have been a little too much, but made it so we did not have to add additional salsa at the end, which we usually do)
1 Tablespoon Chili Powder (I used about 1-2 tbsp sriracha instead but sprinkled chili powder over the top before cooking)
1 Tablespoon Ground Cumin (I increased to about 2.5 tbsp)
1 Tablespoon Brown Sugar (increased to about 2 tbsp)
1 teaspoon Cayenne Pepper (increased to about 2.5 tsp) 1/2 teaspoon Salt
3 Garlic Cloves, minced (increased to about 5 cloves) Directions