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char crust

Southwest Roasted Pork Tenderloin with Cranberry Sauce

char crust southwest chipotle rub

Prep time: 15 minutes
Total time: 1 hour

Great pot-luck dish. Not only does everyone love it, but they are so impressed! It is ridiculously easy with our Char Crust® Smoky Spicy Southwest Dry Rub Seasoning, we don't blame you if you want to keep the recipe to yourself. We like serving it with a side of cous-cous.

Ingredients (for 2 to 4 servings):

1 whole pork tenderloin (about 1 lb, or a little over)
3 Tbsp. Char Crust® Smoky Spicy Southwest Dry Rub Seasoning
1 can whole-berry cranberry sauce

Preheat oven to 325°. Empty cranberry sauce into roasting pan, then add 1 can of water to the pan. Stir well to blend.

Rub all surfaces of the tenderloin with Char Crust® Smoky Spicy Southwest Dry Rub Seasoning. Be generous; you want to cover every bit of the meat so Char Crust® can seal in the juices. Sprinkle excess Char Crust® Dry Rub Seasoning directly into the cranberry sauce.

Place tenderloin on roasting rack and place in the pan, right on top of the cranberry sauce. You may also place tenderloin directly in the pan, but the bottom of the meat will not develop a crispy crust of seasonings.

Roast about 40 minutes. Use a meat thermometer for safety.

Char Crust Rubs Seals in the Juices!

Char Crust Southwest Chipotle
Southwest Chipotle

You inhale the heady aroma. Take your first bite: smoky, rich, almost sweet... then BANG! The kick of ancho and chipotle chiles from New Mexico leaves no doubt that this is the taste of the real southwest. The flavor and fragrance will fill your palate and warm your tongue. Have a fiesta with pork, chicken, shrimp, beef, etc. Ole! 4oz

Char Crust dry rub seasonings create a sizzling seared crust, bursting with juicy flavor. You can use Char Crust dry rub on any meat or fish, even vegetables. Char Crust is made in small batches with only the best herbs and spices. Char Crust dry rub is one of very few certified kosher rubs on the market. Most of our dry rubs have moderate amounts of sodium, and one is actually low sodium. Our dry rubs are so fast and easy to use, with delicious results. Simply rub any meat, fish, or vegetable, then cook. Char Crust does the rest. Char Crust dry rubs are full of flavor, they have lower sodium than most dry rubs, almost no carbs, and no fat. Enjoy rich, delicious food, made fresh in your kitchen in minutes.


Classic Use - Grilling or Broiling

1. Dredge (completely cover all sides) any meat of fish with Char Crust dry rub seasoning. Be generous and pat or rub to coat evenly all over.
2. For best results with low-fat meats or fish, we suggest that you drizzle or spritz a little oil or non-stick oil spray on the surface of the already-seasoned protein. This provides a protective buffer on the surface of the spices and creates a sizzling Char Crust. If using a well-marbled cut of beef, or cooking on a George Foreman style grill, you can skip this step.
3. Using a preheated broiler (top rack) or very hot grill, sear both sides of the protein. Then cook to desired preference. For juiciest results, do not pierce meat or press down hard on it.

Classic Use - Roasting

1. Preheat oven to highest temperature (500 degrees or higher is best).
2. Follow Steps 1 and 2 from Grilling and Broiling above.
3. Place roast in roasting pan that allows some space all around the roast. Place into oven and allow to cook for 15 minutes. Then turn temperature down to your desired roasting temperature (350 degrees is a common choice). Continue cooking until desired temperature is reached.

Note: Char Crust dry rub seasoning does not change your normal cooking times, so if you are using a favorite recipe and adding Char Crust dry rub to it, simply follow your recipe.

Sprinkle Use - Broil, bake, grill or saute

Works eSpecially well for vegetables!
1. Drizzle clean vegetables with oil, then toss well to coat.
2. Sprinkle to taste with Char Crust dry rub seasoning, then toss again
3. Broil, bake, grill, or saute as usual.
4. Serve to rave reviews!
Note: You can also sprinkle Char Crust on fresh steamed veggies. After cooking, toss veggies with a little butter or oil, then sprinkle with Char Crust dry rub to taste, and toss again..

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