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April 26, 2016

Pork Tenderloin with a Chili, Cumin Spice Rub

Cumin is one of my favorite spices. It has a slightly nutty flavor with a hint of pepper. For maximizing the flavor roast the seeds and grind them yourself. The chili powder can be as hot as you like it. Chili powder is usually a blend of spices.

Tenderloin is a very lean cut of meat. It is easy to prepare and doesn't require a very long cooking time, usually about 10-15 minutes.

Serves 6-8


1 (1.5-2 pounds) pork tenderloin, trimmed
1 teaspoon cumin toasted and ground
½ teaspoon ground chili powder
½ teaspoon yellow mustard seeds, toasted and ground
Pinch of Cayenne pepper
1 tablespoon brown sugar
½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons cooking oil


Preheat oven 375 degrees.

Combine the rub ingredients, cumin through black pepper. Rub into the tenderloin, coating all sides. Set aside for 20 minutes for flavors to absorb into the tenderloin.

Heat oil in large skillet on high heat. Sear tenderloin on all sides to develop a golden brown crust. Remove from heat.

Place tenderloin in a baking dish and continue to cook in preheated oven about 10 minutes (depending on the thickness) or until thermometer reads 145-150 degrees F.

Allow to rest 10 minutes before slicing. This was a perfectly cooked tenderloin!

Cooking Wiser

To prepare a tenderloin always remove the silverskin with a sharp filet knife.

To add more or less hot spice, increase or decrease cayenne pepper accordingly.

Posted by terri at April 26, 2016 10:47 PM