Recipe courtesy of Tyler Florence
Show: Food 911
Save Recipe Print
Total:
40 min
Prep:
5 min
Inactive:
5 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat the grill to medium-high. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder; set aside.

In a small bowl combine the sour cream, lemon juice, horseradish, and

1 tablespoon olive oil. Cover and refrigerate until ready to use.

Drizzle some olive oil over the tenderloin and season it with salt and pepper. Sprinkle on about 1/2 of the spice mix and rub it into the meat. Grill for about 20 to 25 minutes for medium rare. Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing. Drizzle some olive oil over the tomatoes and season them with salt and pepper. Grill them for about 10 minutes.

Slice the tenderloin and place it onto a platter. Drizzle the horseradish sauce over the meat and scatter the tomatoes around. Garnish with arugula leaves and serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Peppercorn Roasted Beef Tenderloin

Recipe courtesy of Ree Drummond

Southwest Empanadas

Recipe courtesy of Jeff Mauro

Southwest Turkey Burgers

Recipe courtesy of Rachael Ray

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Beef Bourguignon

Recipe courtesy of Ina Garten

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Beef Tacos

Recipe courtesy of Ree Drummond

Pork Tenderloin with Seasoned Rub

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories