I bought a ginormous pork tenderloin at Trader Joe’s. Since it was so large, I split it in half and made it two ways. The first recipe was one I found in The Essential Eating Well Cookbook edited by Patsy Jamieson. I will definitely be making it again!
- 2 tsp brown sugar
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1/4 tsp sea salt or kosher salt
- 2 tsp chile-garlic sauce (can be found in the Asian food section)
- 2 tsp extra virgin olive oil
- 1 1/2 lbs pork tenderloin
- Preheat oven to 375 degrees.
- Line a baking sheet with foil.
- Mix sugar, coriander, cumin, salt, chile sauce, and 1 tsp oil in a small bowl to form a smooth paste. Rub the paste over the pork.
- Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Add pork. Turn it every so often until it’s brown on all sides. Transfer the pork to the foil-lined baking sheet.
- Roast until cooked through (about 20-25 minutes). Meat thermometer should show 155 degree internal temperature.
- Let set for about 5 minutes before cutting.
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