Tonight’s plans are for Pork Tenderloin…
I’m so glad I bought the Kitchn cookbook (the source of this recipe)–yes, I could’ve found the recipes on the blog, but I like cookbooks…and the ability to page through, see what catches my eye…vs knowing what to search.
I have no idea what I plan to make as a side dish. At this point, I’m tempted to just make a bit of coleslaw from the broccoli/kale slaw mix I have at home….maybe add a few carrots to add some colour, whip up some dressing and voila. Dinner. Might even make some extra for my lunch at work on Friday.
I’ll post some pics tomorrow to let you know how this one goes….fingers crossed. 😉
Southwestern-Spiced Pork Tenderloin
2 to 2 1/2 pounds pork tenderloin (usually 2 tenderloins)
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
2 teaspoons cinnamon
2 teaspoons kosher salt
1 1/2 teaspoons freshly-ground black pepper
1 teaspoon vegetable oil
Preheat the oven to 450°F. Place a cast iron skillet or roasting pan in the oven as it is heating.
Pat the pork dry and cut off any large pieces of surface fat. Mix together all the spices in a small bowl and rub them into the surface of the pork on all sides.
Remove the hot pan from the oven and swirl the oil to coat the bottom. Set the pork in the pan and return the pan to the oven. Roast for ten minutes, then flip the pork to the other side. Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes, until the internal temperature of the pork registers 140°F to 145°F in the thickest part of the meat (20 to 25 minutes total).
Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
Leftovers will keep for one week refrigerated (YES! I don’t have to cook on Friday!!!!).