Succulent, flavorful, versatile
Pork tenderloin is a pretty forgiving meat. Even if you overcook it a tad, it is still tender and edible... but overcook it too much, and you’re eating sawdust. Pork tenderloin is also a cut of meat that can make any amateur cook feel like they’ve won MasterChef. That’s how easy and versatile it is. I made my first risotto a couple of weeks ago, and decided to roast a tenderloin to go with. The meat was so flavorful and felt like velvet in the mouth. And it is EASY. The spices I list in the ingredients are very fluid. Please feel free to use your own favorite spice blend. See how that magic works?
Ingredients
1 1/4 to 1 1/2 lb Pork Tenderloin
1 Teaspoon Garlic Powder
1 Teaspoon your favorite spice blend* (whatever spice blend you want)
1/2-1 Teaspoon Ground Cumin
1/2-1 Teaspoon Ground Coriander
Salt & Pepper
2 Tablespoons Olive Oil
1 Teaspoon Minced Garlic
Directions
Preheat oven to 450 degrees F.
In a small bowl, mix your spice blend ingredients except salt and pepper. This new blend will be used as a dry rub for the tenderloin. Take the tenderloin and lightly season with salt and pepper. Sprinkle the rub mixture over the tenderloin with dry hands, then rub the pork over all sides sides, pressing gently so the seasoning adheres to the meat.
In a large skillet, over medium-high heat, add the olive oil and heat. Add minced garlic and sauté until fragrant - about 1 minute. Place the tenderloin in the pan and cook for about 10 minutes, searing each side well. Use tongs to turn the meat so you don’t pierce it.
Transfer the seared meat to a roasting pan and bake for 20 minutes. Internal temperature of the meat should be 145 degrees F. Remove from oven and allow to rest 5-10 minutes before slicing. It will continue cooking a little as it rests, so do take it out at 145 degrees.
Notes
My most favorite spice blend on the planet is Tuscan Garlic by Tone’s, which they unfortunately do not make anymore. Dummies. You can still purchase it, though. Just do an internet search. It is a seasoning blend with garlic and black pepper, but the flavor is also enhanced with onion, red bell pepper, lemon peel, basil, rosemary, oregano and rosemary. You can substitute other spice blends like McCormick Perfect Pinch Roasted Garlic & Bell Pepper Seasoning and maybe add McCormick Garlic Tuscan seasoning to get fairly close. This spice blend can be used on anything... any meat or veg dish.
Why sear the meat first? Cuz science. When you sear the meat, you are building flavor that would otherwise get lost by just tossing it in the oven. You are caramelizing the natural sugars in the meat, browning the proteins, and searing in that lovely flavor you just smeared all over it. You’ll get a rich brown crust on the surface that gives you more depth of flavor. All that about locking in moisture? Bullcorn. Not true. Not science. Do it anyway. Remember what I said up there? VELVET. As long as you don’t overcook it.
Enjoy.
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