Spice-Rubbed Pork Tenderloin

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Spice-Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin

The bright fresh taste of a watermelon and cucumber salad makes a sensational counterpoint to the fiery spice crust on this succulent pork tenderloin. It's important to brown the meat before roasting, since this cut cooks too quickly for the surface to brown and caramelize in the oven. Grill enthusiasts may omit the stovetop browning (Step 3) and grill the tenderloins over medium heat, covered, for 20 to 25 minutes.

Serves 6

Prep Time 25 min

Total Time 35 min.

Ingredients

  • 2 teaspoons brown sugar
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon kosher salt
  • 2 teaspoons chile-garlic sauce, (see Ingredient note)
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 1/2 pounds pork tenderloin, trimmed
  • Sweet & Tangy Watermelon Salad, (recipe follows)

Cooking Directions

Step 1

Preheat oven to 375°F. Line a baking sheet with foil.

Step 2

Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.

Step 3

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.

Step 4

Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes.

Step 5

Meanwhile, make Sweet & Tangy Watermelon Salad. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad.


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