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I am working mom who loves to cook and bake. I hope to keep track of recipes and share some of my better ones. In the process, hopefully my photography and cooking will get better and better!

Monday, February 27, 2012

Roasted Pork Tenderloin with Dry Rub

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.

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