Although I cook quite a bit, it is usually on the weekend when I try to make most of the dishes in larger amounts to last during the week. My workload for my real job fluctuates, and routinely I need to work late. This leaves me, ironically, without the time and energy to make dinner. That is when I really, really wish I had a personal chef who could whip up a fabulous, bistro-style meal. Right around that part of the fantasy, I snap back to reality and figure out that I need another trick up my sleeve. I think that I’ve found it: Roasted Pork Tenderloin.
Rub some spices into the pork loin and pan sear on both sides in a little oil until brown.
Then bake in an oven for 13 minutes. Let settle for five minutes, then cut and serve for dinner.
Pan searing the rub makes the outside crispy and tasty, and the inside is moist and tender and cooked to perfection.
Seriously, it would take longer to get take out from McDonalds than to cook this and serve with a nice salad.
Serving Suggestions
I served Roasted Pork Tenderloin with Brussels sprouts drizzled with balsamic reduction.
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Roasted Pork Tenderloin
Equipment
- 10-inch cast-iron skillete
- 3-quart glass casserole dish (13"x 9")
Ingredients
- 3 pounds pork tenderloin (one package from Costco)
- 1 tablespoons extra virgin olive oil, plus one more
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat oven to 400 degrees, Fahrenheit.
- Combine seasonings into a rub and put in a dish large enough to dredge the pork.
- Pat dry the tenderloin and poke all over with a fork, and then rub with about a tablespoon of olive oil.
- Using your hands, rub the spices into the tenderloin until thoroughly coated.
- Heat a skillet over medium heat and add the other tablespoon of olive oil. Once oil is hot, add pork and brown for about 6 minutes on each side.
- When finished, put in a casserole dish and bake for 13-15 minutes, flipping halfway through.
- Take meat out and test with a meat thermometer. Pork should read at least 145 degrees Fahrenheit.
- Let meat rest for about 10 minutes before cutting. It will still be very slightly pink when you take it out. Letting it rest ensures that it will be cooked, but tender.
Recipe adapted from Natasha’s Kitchen.
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