In general, I dislike pork tenderloin, so when I tell you this recipe already has me wondering when we can make pork again, you know it's good! We served this with a nice salad and some mashed lima beans. It's just the tiniest bit spicy, and the allspice is a nice touch but does not detract from the savory nature of the dish. Best of all, it's weeknight friendly.
Roasted Pork Tenderloin with Dry Rub
Adapted from Elly says Opa
1 pork tenderloin (about 1 lb.)
1 Tbsp. olive oil
Juice from 1 lime
1 tsp. onion powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. allspice
1/8 tsp. cayenne
Preheat the oven to 425F.
Rub the pork tenderloin on all sides with the olive oil and lime juice. Whisk the remaining ingredients into a small prep bowl, and then rub the mixture all over the pork tenderloin. This is good to do in a zip top bag the night before, for easy work day assembly.
Heat a tablespoon extra of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the tenderloin. Sear on all sides, about 2-3 minutes per side. Place the whole pan in the oven to finish cooking the tenderloin, about 12-15 more minutes. Your thermometer will register at 160F.
Rest for 5-10 minutes under a foil tent before slicing.