Monday Meal: Easy Pork Tenderloin | Buzz Blog

Monday, December 15, 2014

Monday Meal: Easy Pork Tenderloin

Posted By on December 15, 2014, 8:57 AM

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During the holiday season, with so much running around shopping and such, I don't have a lot of extra time to spend in the kitchen. So, I turn to easy dishes like this one: seasoned pork tenderloin that can be prepared and on the table in about a half-hour, with little hands-on attention needed. 

To cook the pork, you first sear it in a hot skillet, then stick it into the oven to finish cooking. 

When I cooked this tenderloin I was only cooking for two people. So, I cut the loin in half and froze one half for another time. The ingredients called for in this recipe are for one 1 1/4 to 1 1/2 lb. pork tenderloin. You could also use the same ingredients for a larger loin roast, but the cooking time would be longer, of course. 

Ingredients: 

1 clove garlic, peeled and minced
1 tsp. ground cumin
1 tsp. ground coriander seed
1 tsp. dried oregano
1 tsp. garlic powder
1 tsp. dried thyme
1 tsp. kosher salt
1/2 tsp. freshly cracked black pepper
1 1/2 Tbs. olive oil
1 1 1/4 to 1 1/2 lb. boneless pork tenderloin

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Method: 

Heat the oven to 400 degrees F. 

Trim the pork tenderloin of all excess fat and silver skin.

In a small bowl, mix together all of the ingredients except the olive oil and pork.

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Sprinkle the spice and garlic mixture over the pork on all sides and use your hands to rub it into the pork. Press a little to make sure the rub adheres to the pork. 

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In a large, oven-proof skillet, heat the olive oil over medium-high heat until just smoking. 

Brown the tenderloin in the skillet, turning to brown on all sides and ends, about 5-6 minutes, total. 

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Transfer the skillet with the pork to the preheated oven.

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Cook the pork in the oven until the tenderloin reaches 145 degrees F. This will usually take 15-20 minutes, depending on the size and thickness of the tenderloin.

Transfer the tenderloin to a carving board and tent loosely with tinfoil. Allow the pork to rest 10 minutes.

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Cut the pork into 1/2-inch slices and serve.

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Photos by Ted Scheffler 


  




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