Roasted Pork Tenderloin with Oregano-Coriander Rub
Courtesy of National Pork Board
Servings: 4
Prep Time: 5 Min.
Cook Time: 25 Min.
Marinate: 8 Hr.
Prep Time: 5 Min.
Cook Time: 25 Min.
Marinate: 8 Hr.
What you need:
* 1 lb. pork tenderloin
* 1 tsp. dried oregano, crushed
* 1 tsp. ground coriander
* 1/2 tsp. dried thyme, crushed
* 1/2 tsp. ground cumin
* 1/2 tsp. curry powder
* 1/4 tsp. salt, coarse
* 2 Tbsp. fresh parsley, chopped
* 1 tsp. dried oregano, crushed
* 1 tsp. ground coriander
* 1/2 tsp. dried thyme, crushed
* 1/2 tsp. ground cumin
* 1/2 tsp. curry powder
* 1/4 tsp. salt, coarse
* 2 Tbsp. fresh parsley, chopped
What to do:
1. Trim any fat from pork. For dry rub, combine oregano, coriander, thyme, cumin, curry powder and salt in small bowl. Moisten pork tenderloin with water; coat with dry rub. If desired, place pork in shallow dish; cover and marinate in refrigerator for 8 hours or overnight.
2. Heat oven to 450°F. Place pork on rack in shallow roasting pan. Roast about 20-27 minutes or until an instant-read thermometer inserted near center reads 145°F. Remove from oven and loosely cover pork with foil. Let rest for 5 minutes. Slice pork; arrange slices on a serving plate. Sprinkle with parsley.
* Lean and healthy tenderloin roasted with a simple rub. Serve with Ginger-Orange Carrots and Grapes and Herbed Couscous
and Vegetables.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Heat oven to 450°F. Place pork on rack in shallow roasting pan. Roast about 20-27 minutes or until an instant-read thermometer inserted near center reads 145°F. Remove from oven and loosely cover pork with foil. Let rest for 5 minutes. Slice pork; arrange slices on a serving plate. Sprinkle with parsley.
* Lean and healthy tenderloin roasted with a simple rub. Serve with Ginger-Orange Carrots and Grapes and Herbed Couscous
and Vegetables.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 119; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 63mg; Total Carbs: 1g; Fiber: 1g; Protein: 23g; Sodium: 192mg;