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Spice Rubbed Pork Tenderloin

Spice Rubbed Pork Tenderloin

It only takes a medley of spices to bring out the best in this tender cut of pork. Dry rubbed and chilled to let those flavors sink into the meat then it’s pan-seared and roasted to perfection in less than 30 minutes. It’s a light and delicious option for an easy meal to start the week!

Whenever I’m looking for a fast meal I frequently grab pork tenderloins. I keep them in the freezer for “emergency meals”. They thaw quickly and are always a crowd pleaser. They’re normally packed two to a package giving you a generous portion for a group or enough for leftovers. You can find pre-seasoned and marinated tenderloins, but doing it yourself is so easy plus you can control what goes in and onto the meat.

The spices used in this dish are a twist on the Pork Island Tenderloin* that we love. Start with cumin, chili powder and cinnamon then toss in dry mustard along with Chinese five-spice. Finish with a bit of freshly cracked black pepper and kosher salt.

Rub the spices on the pork tenderloins and let them chill for 2 to 3 hours or even overnight if you want to get a jump on meal prep.

Then a brief sear in a hot pan to add one more layer of flavor before you pop them in the oven.

Three important things to remember when cooking pork tenderloins. First, don’t overcook the meat or it will be dry. Gone are the days when you need to cook pork until it’s well done. Roast the tenderloins to an internal temperature of 140-degrees, about 20 minutes in the oven does it. Second, take the time to remove the silverskin – the membrane that runs lengthwise on the tenderloin. It can cause your meat to curl up when it’s cooking and it’s extremely tough. Just slide a sharp knife between the silverskin and the meat and trim it off.

Third – and this goes for any meat – after cooking cover it with foil and let the meat rest for 10 minutes before carving. The internal temperature will continue to rise and this rest time allows the natural juices to settle back into the meat, keeping it juicy and tender.

Let the pork tenderloin speak for itself served on top of a gorgeous bed of greens and fresh fruit – or top with our sweet and savory Apricot Sauce* for a tasty finish!

Spice Rubbed Pork Tenderloin

2 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

1 teaspoon dry mustard

1 teaspoon Chinese five-spice powder

2 pork tenderloins, about 2-1/2 pounds – silverskin removed

2 tablespoons olive oil

Heat the oven to 350-degrees.

For the spice rub:

In a small bowl whisk together the kosher salt, black pepper, cumin, chili powder, cinnamon, dry mustard and Chinese five-spice.

Place the pork tenderloins in a dish and spread the spice rub over all sides of the pork. Refrigerate for 2 hours or overnight if you want to get a jump on meal prep. About 45 minutes before roasting, pull the tenderloins from the refrigerator and let them rest at room temperature for about 30 minutes to take the chill off.

Heat the olive oil in a large ovenproof skillet over medium heat. When the oil is hot add the tenderloins and sear on all sides, about 4 to 5 minutes total. Place the pan in a 350-degree oven and roast for 20 minutes or until the internal temperature reaches 140-degrees.

Transfer the pork tenderloins to a cutting board, cover with foil and let them rest for 10 minutes before carving. The temperature will continue to rise as the meat rests.

Serves 6 to 8 people.

*Pork Island Tenderloin: https://preservinggoodstock.com/?p=8529

*Apricot Sauce: https://preservinggoodstock.com/?p=10405

Spice Rubbed Pork Tenderloin, courtesy of Preserving Good Stock

May 6, 2019
: Serves 6 to 8.

It only takes a medley of spices to bring out the best in this tender cut of pork. Then it’s pan-seared and roasted to perfection in less than 30 minutes. It’s a delicious option for an easy meal to start the week!

By:

Ingredients
  • 2 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1 teaspoon dry mustard
  • 1 teaspoon Chinese five-spice powder
  • 2 pork tenderloins, about 2-1/2 pounds – silverskin removed
  • 2 tablespoons olive oil
Directions
  • Step 1 Heat the oven to 350-degrees.
  • Step 2 For the spice rub:
  • Step 3 In a small bowl whisk together the kosher salt, black pepper, cumin, chili powder, cinnamon, dry mustard and Chinese five-spice.
  • Step 4 Place the pork tenderloins in a dish and spread the spice rub over all sides of the pork. Refrigerate for 2 hours or overnight if you want to get a jump on meal prep. About 45 minutes before roasting, pull the tenderloins from the refrigerator and let them rest at room temperature for about 30 minutes to take the chill off.
  • Step 5 Heat the olive oil in a large ovenproof skillet over medium heat. When the oil is hot add the tenderloins and sear on all sides, about 4 to 5 minutes total.
  • Step 6 Place the pan in a 350-degree oven and roast for 20 minutes or until the internal temperature reaches 140-degrees. Transfer the pork tenderloins to a cutting board, cover with foil and let them rest for 10 minutes before carving. The temperature will continue to rise as the meat rests.


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