Dinner / Easy / Pork

Spice-rubbed pork tenderloin

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!

IMG_3359

The spice rub is on the left and the marinade (different post) is on the right.  The chicken "fried rice" is on the side (also a different post).

The spice rub is on the left and the marinade (different post) is on the right. The chicken “fried rice” is on the side (also a different post).

Ingredients

  • 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

Preparation

  • 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.

One thought on “Spice-rubbed pork tenderloin

  1. Pingback: Chicken fried rice made with cauliflower | snapshotmeals

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