A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. Ready in under an hour, it’s an ideal candidate for both weekend and weeknight meals.
Pork tenderloin is prized for being the tastiest, most tender cut. Match it with a sensational spice rub and about 25 minutes in the oven, and you’ll have a marvelous main course that comes together almost effortlessly — at a fraction of the cost of its beef counterpart. It’s a good idea to monitor your tenderloins as they roast; if the tops appear to be browning too quickly, tent a piece of foil over the pan to protect them while the rest of the meat finishes cooking.
Because the pork tenderloin seasoning is versatile, the sky’s the limit for what you can serve this dish with. We’d be hard-pressed to think of a vegetable that wouldn’t pair well here, so take advantage of whatever looks good at the market. Then for a starch component: Since the roast is not especially time or labor-intensive, it might offer a good opportunity to make a side that requires more TLC. Perhaps try a cheesy potato dish such as potatoes au gratin or Manchego mashed potatoes. Or maybe scrap the potatoes and commit to the cheese with an indulgent mac and cheese. There is no wrong answer here, just delicious possibility.
If you happen to have leftovers, you can transform the oven-roasted pork tenderloin into another meal entirely by making it into taco filling. You’ll need two tenderloins for this fantastic recipe with avocado salsa that’s ready in just 20 minutes.
Ingredients
4pork tenderloins (about 4 pounds)
2teaspoonssmoked paprika
2teaspoonsground cumin
1teaspoongarlic powder
1teaspoondried oregano
1/2teaspoonground cinnamon
2tablespoonsextra-virgin olive oil
1teaspoonkosher salt
1teaspoonfreshly ground black pepper
Directions
Diana Chistruga
Gather the ingredients.
Diana Chistruga
Preheat the oven to 375°F. Place tenderloins on a large rimmed baking sheet. In a small bowl, mix smoked paprika, cumin, garlic powder, oregano, and cinnamon.
Diana Chistruga
Rub pork with olive oil and season with salt and pepper. Sprinkle spice mixture all over pork.
Diana Chistruga
Roast tenderloins for about 25 minutes, until an instant-read thermometer inserted into centers registers 145°F.
Diana Chistruga
Transfer tenderloins to a cutting board and let rest for 10 minutes. Slice tenderloins 1/2-inch thick and serve.
Originally appeared: December 2012
Notes.. Above information is curated for evaluation and recommendation from Food & Wine
