Pork tenderloin is a great way to feed roughly 4 people, and have leftovers for lunch the next day. It can, however, get boring doing the same thing with pork. A great way to spice pork, chicken, fish or really any protein is a cajun rub. My husband and I went to New Orleans for our first wedding anniversary; while I was down there I tried to learn all about the blends of spices they use. Spices can add so much to your cooking if you are open to trying new things and tastes.
A Great Spice blend I like to use is
· 3 tablespoons Paprika
· ½ teaspoon Cayenne Pepper
· 1 tablespoon Garlic Powder
· 2 teaspoons Oregano
· 2 teaspoons Thyme
· ½ teaspoon Ground
· ½ teaspoon Pepper
· ½ teaspoon Ground Cumin
· ¼ teaspoon Nutmeg
This can be used on chicken, fish, or pork. I used a 2lb pork tenderloin. There are usually 2 in each pack. I like to cook both off at the same time, so you can have some for lunch the next day to strengthen the meals. You can also prep the pork early and have it ready when you need it.
1. Preheat the oven to 450 degrees F.
2. In separate bowl mix dry ingredients such as 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.
3. This will be used as a rub to ensure the pork is well seasoned throughout.
4. 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.
5. In a large skillet over medium-high heat, add the olive oil and heat. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat.
6. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
I served this with some fresh green beans that I blanched and tossed in in butter, salt, pepper and toasted almonds, along with some minute rice. It was a nice, fast meal to pull together during the week. And my husband gets a tasty lunch the next day. Enjoy!