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!

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.