Recipe // Spiced Pork Tenderloin

June 11, 2015

For part of my Ultimate Guide to Hosting a Dinner Party article for Wayfair’s Emagazine, I shared a simple and easy main dish recipe.  This Pork Tenderloin with Spice Rub is a perfect recipe to serve at a dinner party since you can just quickly sear it with the rub, then finish it off in the oven.  Super easy!
I love this Pork Tenderloin because it comes out SUPER tender, (the trick is having an internal temperature thermometer).  If you can get it to just the right temperature, that sear, then finishing in the oven makes for one juicy tenderloin.
Pork Tenderloin with Spice Rub
Yields: 6-8 servings
2 (1-1.5 pound) pork tenderloins
Extra virgin olive oil (garlic infused olive oil is good too)
For the spice Rub
2 tablespoons cocoa powder
1 tablespoon sea salt
1/4 teaspoon ground cloves
2 tablespoons garlic powder
1/8 teaspoon cayenne pepper
2 tablespoons smoked paprika
1/4 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon dry ground mustard
1 teaspoon ground coriander
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
2 tablespoons brown sugar
Mix together rub spices in a small bowl.
Preheat oven to 375 degrees.
Trim the fat off of the pork tenderloin, and remove the silver skin.
Coat all sides with some olive oil.
Rub with a generous amount of the spice rub.  Shake off any excess rub.
In a large skillet, heat 1 tsp of Olive oil over medium high heat.  Once the pan is hot.  Sear each tenderloin on all sides, about 2 minutes each side.
Remove tenderloins from skillet, and place in a roasting pan, and finish in the oven for about 15-20 minutes, or until the internal temperature reaches 150-160 degrees.
Remove from oven, and allow the tenderloin to rest out of the oven for at least 10 minutes before carving and serving.  This will keep all the juices inside the meat.
Pairs well with some creamy polenta, and steamed green beans.
Moroccan Gold Glasses
{all photos by me}


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