A super-easy, amazing recipe for roasted pork tenderloin. It’s so easy to make, and so flavorful, my family immediately requested that I add it to my recipe repertoire.
- 1 teaspoon plus 1 tablespoon refined coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1¼ lbs. pork tenderloin
- Preheat oven to 450 degrees F. Line a roasting pan with foil. Fit it with a rack and lightly grease the rack with 1 teaspoon coconut oil.
- In a small bowl, use a fork to mix together the garlic powder, oregano, cumin, coriander, thyme, smoked paprika, kosher salt and black pepper.
- Sprinkle the seasoning mixture all over the pork tenderloin, then use your hands to rub it in, making sure it adheres.
- Heat a large skillet over medium-high heat, about 3 minutes. Add the coconut oil and brush to coat. Gently place the pork tenderloin in the hot skillet. Sear 3 minutes on the first side, without moving, to form a nice well-browned crust. Use tongs to gently flip to the other side, and sear 3 minutes on that side as well. Finish by searing the 2 remaining sides, 2 minutes each.
- Turn the heat off. Use tongs to transfer the seared pork tenderloin to the prepared roasting rack. Place in the hot oven and roast 20 minutes, or until an instant-read thermometer registers 145 degrees F (medium).
- Remove the pork tenderloin from the oven. Loosely cover with foil and allow to rest 10 minutes before slicing and serving.
2. Recipe adapted from The Food Network.
3. A word on pork safety: Happily, the USDA has lowered its temperature recommendation for cooking pork, from 160 degrees (dry, tough, completely white meat) to 145 degrees (juicy, and slightly pink in the center) with a 3-minute rest period.