In the past, I always turned my nose up at pork tenderloins. I think it’s because I’d never had one cooked properly – they were always flavorless and overcooked. A month or so ago, Elly posted a recipe for a delicious zesty dry-rubbed pork loin, and I made a mental note. A couple of weeks ago they went on sale at my local grocery store, so I picked one up with Elly’s recipe in mind.
We loved it. Loved it so much we’ve since had it again, which is unusual for us to eat something twice in a two week period. For being such a filling, comforting meal – it is super duper easy. And, a one pan dish as well! Sear off the pork loin in a cast iron pan, toss in some veggies, then finish cooking in the oven. In less than 30 minutes, dinner is on the table. The rub has wonderful flavors; lots of smokey cumin, spicy chili powder, and a bit of allspice- which gave it a hint of a jerk seasoning. Would be a nice option for Cinco de Mayo actually, that isn’t a taco or a burrito (not that there’s anything wrong with that! Seinfeld fans, anyone?)
Most packages of tenderloins I buy actually have 2. No worries, they both fit in the skillet just fine and cooking time is about the same. I usually season 1 with the rub, which is enough to feed our crew for dinner. Then, season the other simply with salt and pepper. Leftovers make for an incredible Cuban sandwich or stir-fry later in the week!
Roasted Pork Tenderloin with Zesty Dry Rub
1 pork tenderloin (about 1 lb.)
1 Tbsp. olive oil
Juice from 1 lime
1 tsp. onion powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. allspice
1/8 tsp. cayenne
Preheat the oven to 425.
Rub the pork tenderloin on all sides with the olive oil and lime juice. Mix the remaining ingredients into a small prep bowl, and then rub the mixture all over the pork tenderloin.
Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the tenderloin. Sear on all sides, about 2-3 minutes per side. Place the whole pan in the oven to finish cooking the tenderloin, about 12-15 more minutes, or until an instant-read thermometer registers at 160.
Remove the tenderloin and rest for 5-10 minutes under a foil tent, before slicing. Veggies, if using, can continue to cook while the pork rests.