Tuesday, February 23, 2010

Spice-Encrusted Pork Tenderloin



There are so many different spice rubs out there for pork tenderloins. They all carry many different flavors when mixed together, making them each unique at the same time. This particular spice rub carries more Mexican inspired flavors. Once again the pork itself was juicy and tender, taking on the distinct flavors of the spice rub. What intrigued me most about this particular recipe was the ability to use one of the tenderloins for dinner the first night and save the second tenderloin for a round two recipe the next night.  So what was the round two recipe?!? Come back tomorrow and I will tell you all about it!

Spice-Encrusted Pork Tenderloin

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1 tablespoons ancho chili powder

1 tablespoons ground coriander

1 tablespoons ground cumin

1 tablespoons kosher salt

1 tablespoons Mexican oregano ( I used regular)

1 tablespoons garlic salt

1 tablespoons cracked black pepper

2 (1.5 lb) pork tenderloins, trimmed

2 tablespoons olive oil

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil and set aside.

In a small bowl, combine spices. Coat tenderloins evenly with spice mixture.

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook 1 tenderloin for 2 to 3 minutes on each side or until browned. Remove tenderloin, and place on prepared pan. Repeat with olive oil and tenderloin.

Bake for 20 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin registers at 155 degrees.

Slice one pork tenderloin to serve. Save the second pork tenderloin to use for recipe #2 (to be continued).

Source adapted from: Cooking with Paula Deen, January/February 2009

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