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Herb Pork Tenderloin

While at the farmers market last Saturday, I spotted a pork tenderloin that had a small tear in the package (for the record, we typically try to catch things of this nature before the market, but must have missed this one); I hadn't prepared a pork tenderloin in awhile, so I was pretty excited by this discovery!  I searched online for a recipe that sounded good and below is what I decided upon (slightly modified from the original).

Ingredients:

·  1 teaspoon garlic powder
·  1 teaspoon dried oregano
·  1 teaspoon ground cumin
·  1 teaspoon ground coriander
·  1 teaspoon dried thyme
·  1 tsp salt
·  1 1/4 pounds pork tenderloin
·  1 tablespoon olive oil
·  1 teaspoon minced garlic

Directions:
1. Preheat the oven to 450F.
2. In a small bowl, combine the dry ingredients (first 6 ingredients listed).  Pat the tenderloin with a paper towel to remove any excess moisture then rub the seasoning blend all over the meat.  Place the seasoned meat in a bowl/container, cover, and refrigerate for at least 4 hours (or overnight, if preferred).
3. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for around 15 minutes (or until desired doneness is reached, keeping in mind that as it rests, it will increase in temperature by a few degrees).   Let rest for 10 minutes then slice and serve.


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