Marinated Pork Tenderloin with Spice Rub

Posted on: May 09, 2014 Written by
Marinated Pork Tenderloin with Spice Rub
Photography by: Mark Stout from iStock          

I love cooking with tenderloins (chicken or pork) because they are nearly always tender, as the name implies, and with no bone and little fat, there is very little waste. In some countries, such as Italy and Germany, it is called Filet of Pork. By searing it before baking the oven time is shortened.

Yield: Serves 8

 

Ingredients

    • 2 pork tenderloins (average size is 1 lb./500 g each)
    • 2-3 T. olive oil
    • 2 cloves garlic, cut in half

 

Marinade:
    • 1/3 C. (80 ml) soy sauce
    • 1/3 C. (80 ml) water
    • 1/4 C. (60 g) brown sugar
    • 1 T. red wine vinegar
    • 2 T. oil
    • 2 cloves garlic, cut in half

 

Spice Rub:
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 2 tsp. oregano
  • 2 tsp. dried thyme
  • 1 tsp. salt

 

Instructions

  1. Whisk together the marinade ingredients. Place the tenderloins in a plastic bag or bowl, or a glass container and pour the marinade over them. Marinate at least 4 hours–up to 2 days. You may also freeze them several weeks before and let them thaw as they marinate.
  2. When you’re ready to cook the pork, drain off the marinade. Combine the spice rub ingredients in a bowl and rub or sprinkle on the meat. Heat 2-3 T. olive oil in a large skillet over medium-high heat and saute two cloves of garlic for about one minute. Place the tenderloins in the pan and sear on all sides, turning with tongs or a spatula, so you don’t pierce the meat, which would cause the juices to run out. Searing the meat before baking it brings out a deeper flavor and gives it a nice, dark color. Unless your pan is very large, you may need to sear each tenderloin separately.
  3. Transfer the tenderloins to a roasting pan and bake for 20-30 minutes at 350° F (180° C) or until a meat thermometer inserted into the thickest part of the tenderloin registers an internal temperature of 150°- 160° F (65°-70° C). It is considered “safe” when the temperature reaches 145° F (62° C) but I prefer it to be less pink. However, there is a risk with a higher temperature of it being a bit dry so be careful to not over-bake it.
  4. Remove from the oven and cover loosely with foil; allow to rest for at least ten minutes before slicing. This allows the meat to absorb the juices, rather than having them run out onto the platter when you slice it.
  5. Slice and serve, garnishing with fresh herbs if desired.

 

 

For additional recipes, please visit: http://ciaofromdebbie.com

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