While this recipe from Ellie Krieger was my inspiration, I ultimately took the easy way out and used a lovely little spice rub in my pantry from Trader Joe’s, their Zhoug spice rub. With corriander, cumin, parsley and more, this little container is definitely going to unleash some international flavor on our fall dinners. After the success of last night’s pork tenderloin dinner, I’ll definitely be using the Zhoug spice rub on grilled steak and chicken.
I have a small confession to make: I’ve never made pork in my life (other than bacon). I remember growing up with pork chops and applesauce a la The Brady Bunch, but my food memory of those childhood chops was dry meat. Even at the beach yesterday, chatting with friends about how to prepare the tenderloin, I learned that almost everyone overcooks pork tenderloin, I guess because it’s so lean. But it’s hard to resist the low price, and after two weeks of chicken (I’m doing the 21 Day Fix program), I needed something new.
I turned to my favorite method: roasting. I will roast absolutely anything, and I don’t mind cranking up the air conditioning to keep the house cool while the oven is hot (although my husband might object to the SDG&E bills … shhh, don’t tell him!). I definitely prefer meat on the rare side (mooing is preferred), so I dropped the time from 20 minutes as suggested by Ellie Krieger’s recipe to 12 minutes and kept my meat thermometer at my side. I’m happy to say the pork tenderloin cooked exactly to my liking and I’m definitely going to try this cut of meat again.
- 2 tablespoons Trader Joe's Zhoug spice blend
- 1¼ pounds pork tenderloin
- 1 tablespoon olive oil
- Preheat the oven to 450 degrees.
- Using paper towel, dry the pork tenderloin, then press the spice blend onto all sides of the meat.
- Set an ovenproof skillet over medium high heat and warm the olive oil.
- Place the tenderloin in the pan, and sear each side for two minutes each.
- Once the tenderloin is seared, transfer the skillet to the oven and roast for 12 minutes, longer if you prefer well-done meat.
- Slice into medallions and serve.