Pork Tenderloin is a perfect cut of meat for a weeknight dinner. If you take the time to sear it first, it takes minutes to finish off in the oven. And because I love to cook once and eat twice, I often cook an extra pork tenderloin and save it to serve this Tenderloin Salad with Caramelized Peaches and Champagne Vinaigrette later in the week. If you decide to add an extra tenderloin to the recipe below, don’t forget to adjust the quantity of the spices!
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 4 tbsp coconut sugar
- 2 tsp salt
- 1 tsp dried thyme
- 4 tsp chili powder
- 2 lbs pork tenderloin typically 2 tenderloin cuts
- 2-3 tbsp olive oil
Heat olive oil in a Dutch oven or oven safe skillet on medium high heat on the stove-top. Preheat oven to 425 degrees.
Combine all spice. Add spices and pork loins to a seal-able bag and shake to coat. Use tongs to move coated pork loins to the hot pan to sear. Sear the pork loin on all 4 sides, approximately 2 minutes per side.
Once the pork loin is seared, move the oven safe pan to the oven to bake for 10-12 minutes. Or until the pork reaches 145 degrees. Remove the pork loin from the oven and let it rest for 10 minutes. Serve hot and enjoy!
Linda Sheehy-Brownstein says
I made this last night – it was easy, fast and delicious. Lots of leftovers for ramen and sandwiches.