I've been in a Freezer Club with some of my best friends who share my same food values for almost three years now. When we find a recipe that most or all the families enjoy, it goes on our "Homerun List". One of the Homerun List recipes that has been requested again and again is called "Pork Tenderloin with Seasoned Rub". It's surprisingly simple, unbelievably delicious, kid-friendly, cheap, and healthy--all my indicators of a perfect recipe! In fact, I often make this when guests come over or for holiday meals. Don't forget to double, triple or quadruple this one and freeze for another day.Pork Tenderloin with Seasoned Rub
Servings: 3-4
(Original recipe from Ellie Krieger on Food Network)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
Preheat the oven to 450 degrees F.
In separate bowl mix dry ingredients--garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Put tenderloin in the pan and cook for about 5 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan when all sides are browned and bake until it reaches an internal temp of 145 degrees (about 20 minutes). It will still be slightly pink inside*. Let meat rest for 5-10 minutes so juices redistribute. Slice on an angle and serve.
*I've found that a meat thermometer is essential to not overcooking my pork tenderloin. I make sure to pull it out just before it reaches 145 degrees and then let it rest about 10 minutes.
I'm going to try this one Rachel. I never have luck when i make pork loin. I enjoy reading your blog. Thanks
ReplyDeleteForgot to mention this in my post, but I've found that a meat thermometer is essential to not overcooking my pork tenderloin. I make sure to pull it out just before it reaches 155 degrees and then let it rest about 10 minutes.
ReplyDeleteI have never tried freezer cooking. How do you freeze this recipe? Before or after you cook it? Thanks for your great blog! I am gonna make your chicken noodle soup today.
ReplyDeleteGreat question. Go ahead and cover it in the rub and sear it on the stovetop. Then, freeze in a freezer bag. To cook, let it defrost in the fridge for a day. Then, bake according to the directions.
ReplyDeleteAlso, I am going to change this in the recipe, but there is a new safety guideline for what the internal temp of cooked pork should be. It has been lowered to 145 degrees instead of 155.
Hope you enjoy the soup! Make sure to use the New and Improved Chicken Noodle Soup and not my older version. :)
Hey Rachel,
ReplyDeleteJust wondering what you serve with this? I was thinking potatoes would be good... Have you tried making a gravy with the drippings? If so, I would love to hear how you do it.
Hi Julie! I usually serve it with garlic mashed potatoes. I haven't tried a gravy, but that's a great idea. Email me the recipe if you do (healthyrefuge at gmail dot com). :)
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