I’m always in the search for a new pork tenderloin recipe. This offering is an oven based recipe that is moist and tender with a nice taste.
Special note: this is a re-published version of my April 2012 post. As they say, the dog ate my homework. Well, here I don’t know what ate the post, but here it is again.
I do a lot of pork and tenderloin is a favorite. I just wanted something different. I used the rub from a Food Network recipe and my simpler but better technique.
It was good, the but is that the garlic imparted very little garlic flavor. To the point, my wife wanted to know why I didn’t use any garlic. This got it the 3 and not a 4.
Notes: I used my standard pan sear oven roasted cooking technique for pork tenderloin. It was only a slight departure from the Food Network method, but I consider it simpler and better.
Start by preheating oven to 400 degrees convection. Trim a pork tenderloin and remove any silverskin. Mix the spices: 1 teaspoon each of garlic powder, oregano, cumin, coriander, and thyme.
Rub the spice mixture into the pork tenderloin.
In an oven safe pan (cast iron is great here), heat one tablespoon olive oil over medium-high heat. When hot, add one teaspoon of minced garlic and cook for 1 minute. Remove the garlic for later. Add the tenderloin and sear each side for about 2 minutes. The meat is triangular, so that is three sides.
Coat top of tenderloin with the garlic. Transfer the pan to the oven and roast until internal temp of 150. About 20 minutes. Remove and move to serving plate. Allow to rest for 5-10 minutes before slicing.
July 7, 2016