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Menu Planner Menu Planner   SPICY RUBBED PORK TENDERLOIN  

 
INGREDIENTS

2 tsp. brown sugar
2 tsp. ground coriander
1½ tsp. ground cumin
¼ tsp. kosher salt
2 tsp. chili-garlic sauce (see ingredient note)
2 tsp. extra-virgin olive oil, divided
1½ lb. pork tenderloin, trimmed
RECIPE

  • Preheat oven to 375°F. Line a rimmed baking sheet with foil.
  • Mix sugar, coriander, cumin, salt, chili-garlic sauce, and 1 teaspoon oil in a small bowl to form a smooth paste.
  • Rub the paste over the pork.
  • Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  • Add the pork. Sear the meat, turning occasionally until browned on all sides, about 3 minutes.
  • Transfer to the baking sheet.
  • Roast pork until just cooked through, 20-25 minutes (an instant-read thermometer inserted in the center should register 140°F).
  • Let stand, loosely covered with foil, for 5 minutes.
  • Carve the pork into ½-inch thick slices.

    Ingredient Note: Chili-garlic sauce, a blend of ground chiles, garlic, and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

  

SERVING SUGGESTION

SERVING SIZE:
3 slices 

NUMBER OF SERVINGS:
6 
NUTRITION FACTS
 
Calories 167 
Total Fat 6 g
Sodium 213 mg
Total Carbohydrates 4 g
Fiber 1 g
Protein 23 g
 

This information is for educational purposes only. It does not replace the advice of your physician. If you have any medical concerns or issues, contact your physician.