Chili Rubbed Pork Tenderloin & Carignan

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I’m super excited to share this pairing because it brings the perfect balance of complex flavors and rustic simplicity! The rub on this pork tenderloin recipe packs a punch while the entire meal is prepared and cooked on a single sheet pan (hello easy dishes night!). The earthy flavors in Carignan make it a perfect match!

Amy’s Wine Pick : Bright Willow Coteaux De Miramont Carignan 2016

Laura’s Food Pick : Chili Rubbed Pork Tenderloin

Another selection from France, Carignan vineyards surround the city of Carcassonne near the border of Spain. Known for it’s earthiness and notes of bold fruit, it is a complex wine that is surprisingly easy to enjoy.

You’ll notice cooked blackberries and leather as you take a sniff. Best enjoyed between 62-65 degrees Fahrenheit, the tannins in this varietal also make it a great choice to bust out your decanter or aerator. If you are looking for good options, check out our gift guide that has a few of our recommendations for both a beautiful decanter and a simple & budget friendly aerator.

The natural and complex notes of this wine make it a great match for a dish with some extra spice that can hold it’s own. This Chili Rubbed Pork Tenderloin certainly fits the bill!

And cooking doesn’t get much easier than this one sheet pan dinner. Season everything, toss it in the oven and you are DONE, that’s it! And how beautiful is this meal? The roasted fingerling potatoes bring a nostalgic and rustic element to this meal that is just begging to be paired with a bold red wine.

Tip: Be sure to let the pork tenderloin rest for AT LEAST 5 minutes before slicing to ensure a delicious and juicy cut!

Cheers!

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Recipe : Chili Rubbed Pork Tenderloin

Courtesy of Wildtree

Prep Time: 10 mins
Cook Time: 25-30 mins
Servings: 5

Ingredients

1 pound green beans

3 tablespoons Natural Grapeseed Oil

1 teaspoon Leslie’s Chili Blend

3 tablespoons Leslie’s Chili Blend

1 1/2 pounds fingerling potatoes

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 pounds pork tenderloin

1 (8 ounce) can tomato sauce

1/4 cup dark brown sugar

6 tablespoons apple cider vinegar

Directions

Preheat oven to 425°F. Toss green beans with 1 tablespoon Natural Grapeseed Oil and 1 teaspoon Leslie’s Chili Blend. Spread the green beans down the center of a sheet pan.
Slice potatoes in half lengthwise. Toss with 1 tablespoon Natural Grapeseed Oil, salt, and black pepper. Place potatoes cut side down on the sheet pan on either side of the green beans.
Pat dry the pork tenderloin. Season with remaining 1 tablespoon Leslie’s Chili Blend. Heat remaining 1 tablespoon Natural Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat. Add the pork and sear on all sides.
Place pork on top of green beans. Bake for 25-30 minutes or until pork is cooked through: 145°F.
Meanwhile prepare chili sauce. Add tomato sauce, brown sugar, apple cider vinegar, and remaining 2 tablespoons Leslie’s Chili Blend to a small saucepan and whisk to combine. Heat over medium-low heat until heated through.
Remove sheet pan from oven. Transfer pork to a cutting board. Brush with sauce and rest for 5 minutes before slicing. Serve sliced pork with potatoes and green beans. Serve with extra sauce on the side for dipping.