Pork Tenderloin With Seasoned Rub
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4-6
I’m not a butcher. I can carve a roast or ham off a pig but the finer points are beyond me. When I take a pig from the reserve, the boys who look after the place clean, scrape and gut it. Then I take it to Charlie’s lads to butcher. Read more A day or so later I go get the hams and shoulders to get cured and then into the smoke shack and maybe some chops or ribs for dinner. This pork tenderloin was delicious. See less
Ingredients
- • 1-2 tsp. minced garlic. shopping list
- • 1 tsp. dried oregano. shopping list
- • 1 tsp. ground cumin. shopping list
- • 1 tsp. ground coriander. shopping list
- • 1 tsp. dried thyme. shopping list
- • Salt and FG pepper to taste. shopping list
- • 1 1/4 lbs. (550 G.) pork tenderloin. shopping list
- • 1 Tbs. olive oil. shopping list
How to make it
- 1. In separate bowl mix dry ingredients such as oregano, cumin, coriander and thyme. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout.
- 2. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- 3. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and sauté, stirring, for 1 minute. Put tenderloin in the pan and cook for about 8-10 minutes, searing each side using tongs to turn the meat often.
- 4. Check the internal temp. You want it at 165° F. (75° C). Cook a bit more if necessary.
- 5. Alternately, you can just sear the tenderloin on all sides on the stovetop and then transfer it to a roasting pan and bake in a preheated oven at 450° F. (230° C) for about 20 minutes, until the internal temp reaches 165° F. (75° C).
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The Rating
Reviewed by 2 people-
Oct 3/16 we had this wonderful recipe for dinner last night. Was full of great flavour. I roasted in the oven with assorted veggies that I used as the trivet. Will be making again. Thank you Brenda for suggesting the recipe and thank you Elgourma...more
NadineM
in Mississauga loved it
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Sounds wonderful. I might add another clove of garlic, one can never have too much garlic.
gaspesiangal
in Ottawa loved it
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When I first looked at this recipe I thought that the amount of herbs would overwhelm the pork but I was so wrong. The pork is bursting with flavour but none of the herbs overpowers each other or the pork. My pork was very long and wouldn't fit into ...more
gaspesiangal
in Ottawa loved it
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