Chili Pork

• 1 lb. boneless pork tenderloin, sliced no more than 1/2-inch thick
• 1 Tbsp. New Mexico chili powder
• 1 Tbsp. instant coffee
• 1 tsp. salt or to taste
• 1 tsp. black pepper
• 2 Tbsp. butter or margarine, divided
• 1 c. dry vermouth

1. Sprinkle chili powder, instant coffee, salt and pepper evenly on sliced pork tenderloin.
2. Place in a plastic bag or in a bowl and marinate at least one hour or up to overnight.
3. To prepare, melt one tablespoon of butter in nonstick skillet.
4. Saute marinated tenderloin over a high flame until the meat is grey all the way through (if the spice and coffee start to burn, a small amount of liquid, either water or broth, may be added).
5. Remove meat from skillet.
6. If more than one batch is needed, continue until all meat is done.
7. Store the done meat in a warm oven until the sauce is completed.
8. To the drippings in the pan, add the last tablespoon of butter.
9. After the butter has melted, add the cup of vermouth and continue to heat until the liquid is reduced by half.
10. This goes great with Jalapeno Cheese Grits.

boneless pork tenderloin, new mexico, instant coffee, salt, black pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=971977 (may not work)