Roast Lamb Tenderloin With Sun-dried Tomato-chipotle Rub

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 3
• 1/2 cup sun-dried tomato, packed in oil
• 1 canned chipotle chile, from can with adobo
• 3 tablespoons fresh orange juice
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, crushed
• 1 1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1 lamb tenderloin, about 1 lb whole
• chopped cilantro

Recipe

• 1 preheat oven to 400 deg. f.
• 2 put tomatoes, chile, orange juice, vinegar, garlic, sugar and salt in blender or food processor. blend to a coarse paste.
• 3 place tenderloin in baking dish and rub all over with about 3 tbl. of the rub.
• 4 roast until internal temperature reaches 140 deg., about 20 minutes. remove to a cutting board and let rest five minutes.
• 5 slice thinly and place on plates, along with any juices. sprinkle with cilantro and serve.
• 6 note1: leftover rub keeps for a couple of weeks. try it on seafood or poultry, or, as noted above, mixed with mayonnaise.
• 7 note2: i had only plain dried sun-dried tomatoes. i let them sit overnight in some olive oil, and fished them out, saving the oil for salad dressing - i did not think the paste needed more oil then was on the tomatoes.
• 8 note3: my tenderloin was room temperature and it was done in 15 minutes, so i would recommend checking early. also, original recipe suggests 3 to 4 servings. there were just two of us, and i have barely enough left for a sandwich, so be guided.