For me, port tenderloin is another one of those fall/winter dishes.  Probably because I almost always cook pork tenderloin in the oven at high heat- and who wants to blaze a 450 degree oven for 20-30 minutes in the middle of July?  Not me!

I forgot how totally affordable pork tenderloin is.  I was able to get a pound and a half for just over $5- which I think is pretty good as it feeds 3-4 people (3 in my family).

Pork tenderloin can also be made in about 30 minutes.  I threw some asparagus tossed with olive oil, salt, and pepper in the oven the last 15 minutes of cooking time for an easy, and health, side.

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Here’s the pork recipe  I used by Ellie Krieger from the Food Network.

 

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried thyme (didn’t have this so I left it out)
  • Salt
  • 1 1/4 pounds pork tenderloin
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic

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Directions

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.

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In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.