Season Rubbed Pork Tenderloin

I’m telling you – I have become quite fond of the pork tenderloin! With the rosemary and balsamic grilled tenderloin recipe under my belt, I wanted to try another version with more of a simple (yet flavorful!) rub-quality.  And this time, I did it oven-roasted style.   I had almost all of the necessary ingredients in the spice rack, already – so it did not take a lot of shopping prep (simply just remembering to buy the meat!).  And, of course, to give credit where credit is due – I pulled this recipe from Ellie Krieger via Food Network.

Here’s the rub-down:

Ingredients:
1 tsp garlic powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
Salt
1 lb pork tenderloin
1 tbsp extra virgin olive oil
2 cloves garlic, minced

Directions:

  • Pre-heat the oven to 450 F
  • To create the rub, combine the dry ingredients (garlic powder, oregano, cumin, coriander, salt) in a small bowl, mixing well with a fork.

  • Sprinkle over the outside of the pork tenderloin, turning to coat.
  • With your hands, rub well over the entire tenderloin, occasionally patting to ensure adhesiveness.

(I usually coat the tenderloin in the spice rub in the morning and allow it to marinate in the refrigerator during the day.  But you can go ahead and begin cooking at this point, if you prefer).

  • When ready to cook (again, with the oven pre-heated to 450 F), heat 1 tbsp of olive oil in a frying pan over medium-high heat.
  • Sear the sides of the tenderloin in the heated oil, rotating occasionally with tongs to cover all of its surfaces, for about 10 minutes. 
  • A few minutes into the 10-minute sear time, add minced garlic to the pan with the searing tenderloin.  (The garlic will burn if you leave it cooking in the pan for the full amount of time).
  • When finished, transfer the tenderloin onto a roasting pan and put in the oven for another 20 minutes.
  • Allow to cool for 5 minutes or so after removing the tenderloin from the oven; then slice and serve!

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