« « Previous | A Few That Didn’t Make It » »
The Blair’s Q Line has been reviewed quite extensively on the HSB. So I thought I would take it a step further and put it into some serious culinary action.
Today’s Menu is Roast Pork Tenderloin marinated in Blair’s Chipotle Slam. The extras will include some mini red potatoes covered in olive oil and Montreal Steak Spice.
Now this is a pretty easy recipe which takes very little prep time and is simple to cook.
Step 1
Defrost Pork Tenderloin (if frozen)
Step 2
Put tenderloin into a dish and cover\smother with Blair’s Chipotle Slam. Cover within Saran Wrap and marinate for at least 1 hour in the fridge. I do this in morning so it gets a good 8 hours of marinating.
Step 3
Take tenderloin out of the fridge about ½ hour before cooking.
Use about 2tbsp of Olive or Canola Oil to cover frying pan. I use a mix of both. Heat both sides over medium heat for about 5 minutes. While you are doing this preheat the oven to 350F.
Step 5
Place tenderloin in baking dish (along with potatoes) and roast for ½ hour.
Step 6
Enjoy!
Chilehead Comments: 10 Comments
Posted by: Anthony - Categories: Uncategorized
Permalink: Blair Chipotle Slam Roast Pork Tenderloin
One year ago: Innuendo Enterprises LLC Brings Mississippi Barbecue To Northern California
- Related Posts:
- New Q Heats are in Stock!
- Review: Blair’s Q Heat Chipotle Slam
- Review: Blair’s Q Heat Chipotle Slam Hot Sauce
- Review: Blair’s Q Heat, Habanero Mango
- Review: Blair’s Q Heat Jalapeno Tequila
10 Comments
Jodie on 4/28/2006 at 8:01 am said:
So Anthony, looks good. Was it?
The pictures are a little decieving. It actually tasted much better than it looked. The only thing is I went through half a bottle in one go. This is a sauce you always have to have two on hand of.
Sounds great! But the only way to fix pork tenderloin is on the grill… I might have to give this a try. Thanks for the idea!
Now thats a meal thats worth sinking your teeth into!!! Meat and taters with lots of hot sauce.
How hot exactly did this turn out, was the pork as hot as the sauce, and did the heat come through to the middle of the pork?
evilbully on 5/1/2006 at 4:09 pm said:
How hot exactly did this turn out, was the pork as hot as the sauce, and did the heat come through to the middle of the pork?
I have a feeling that unless it was injected into the middle it didn’t flavor it too well. This just means you have to pour it on there when you slice it up 
evilbully on 5/1/2006 at 4:09 pm said:
How hot exactly did this turn out, was the pork as hot as the sauce, and did the heat come through to the middle of the pork?
It turned out as hot as Blair’s sauce was meant to be. And see Aaron’s comment. Unless you inject it it wont be as hot as the outside. Just add more sauce to it.
all respect,
but that looks pretty unappealing and overcooked
Another easy – absurdly easy – way to do a tenderloin is just slow cook the bad boy for a couple of hours in a dutch oven with plenty of marinade/sauce/liquid/beer. Cook until a fork shreds it with Wolverine ease. Put on fresh tortillas and with a ice cold 12 pack at hand everyone is happy.
Five minutes in the pan and 350 for an hour is cooking it WAY too long. Try it this way: Chop the tenderloin into three inch wide sections across the grain, and marinate it for at least two hours in your favourite “smoky” hot sauce. Then lay a sheet of foil down and place the chunks in the centre. Wrap it up with two additional layers of foil, and place it into a roasting pan, adding water halfway up the meat package. Foil up the top of the roasting pan and put it into a 500 degree oven for 20 minutes, then reduce to 330 for 30 minutes per pound. It will completely kick the ass of the piece pictured: moist, falling apart, and fully penetrated with that spicy smoky flavour. Beer and buns and it’s the perfect backyard meal.
RSS feed for comments on this post.
Sorry, the comment form is closed at this time.
So Anthony, looks good. Was it?