- One small pork tenderloin, cleaned up and brushed with olive oil.
- (You can cut in half crosswise so it can cook more evenly, if desired).
- Olive Oil
- 1 tbsp. Butter
- 1/2 cup Beef or Chicken stock (Better Than Bouillon)
- 1 tbsp. Cider Jelly
- 1/2 tsp. Maple Cream
Chai Spice Rub
For the Chai Spice Rub:
- 1 tbsp. Fine ground Chai Spice (from Chai-Wallah.com)
- 1/2 tsp. kosher salt
- 1/2 tsp. smoked paprika
- 1/2 tsp. sumac
Rub the pork loin in the spices and let rest for 10 to 15 minutes.
Heat heavy bottomed pan on stove top until hot, add olive oil. When oil is shimmering add the pork loin.
Cook on medium heat, turning after about 6 to seven minutes, repeat for another 6 minutes, being careful not to overcook¼typically want this to be a bit pink-ish inside.
Take out pork and put on a plate to rest.
Pour out the fat from the pan.
Add about 1/2 cup beef stock (suggest Better Than Bouillon) and bring to the boil, scraping the pan bits.
Add Cider Jelly, Butter and Maple Cream to the pan and reduce until it starts to thicken.
Slice pork and drizzle the sauce over it as you serve.