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Herb Pork Tenderloin
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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 kosher salt
· 1 1/4 pounds pork tenderloin
· 1 tablespoon canola oil
· 1 clove minced garlic
· 1 teaspoon dried oregano
· 1 teaspoon ground cumin
· 1 teaspoon ground coriander
· 1 teaspoon dried thyme
· 1 tsp kosher salt
· 1 1/4 pounds pork tenderloin
· 1 tablespoon canola oil
· 1 clove minced garlic
Directions:
1. Preheat the oven to 425F.
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, trim fat and silverskin as needed. 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.
3. In a large skillet (ideally, cast iron, so it can easily transfer to the oven) over medium-high heat, add the oil. Once hot, add the tenderloin to the pan and cook for about 10 minutes, using tongs to turn the meat and sear on all sides. Once seared, add the minced garlic and cook for about 1 minute, or until fragrant. Transfer meat to an oven-safe pan (if needed) and roast until an internal temperature of 140-145F is reached (around 15 minutes), as it will continue to increase by a few degrees while resting. Let rest for 10 minutes then slice and serve.