It’s been awhile since I have roasted a pork tenderloin and I don’t know why. It is so easy to prepare and comes out tender and juicy. Just make sure you use meat thermometer—I just brought my first digital one and love it! The rub I used is used is a mixture of chili powder, cumin, smoked paprika, cinnamon, salt and freshly ground pepper. I inherited my mom’s seasoned cast iron skillet, so I had the perfect pan to sear and roast the tenderloins. I adapted my recipe from the kitchn, which was originally posted in August 2010. It is such a tasty and delicious meat dish, but I did reduce the amount of chili powder, since my husband doesn’t like his food too spicy!
Southwestern-Spiced Pork Tenderloin
- 2 to 2½ pounds pork tenderloin (usually 2 tenderloins)
- 2 to 3 teaspoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons cinnamon
- 1½ teaspoons sea salt
- 1½ teaspoons freshly ground pepper
- 2 teaspoons organic high heat canola oil
- Preheat oven to 400° F.
- Trim off any excess fat and pat dry the pork. Mix spices in a small bowl. Rub the spices onto all sides of the meat.
- Heat and spread the oil on a large cast iron skillet. Sear all surfaces of the tenderloins. Transfer to oven. Roast the meat for 10 to 15 minutes, until the internal temperature in the thickest part of the meat reaches 140°F to 145°F.
- Transfer meat to cutting board or platter. Cover with aluminum foil for 10 minutes to let meat rest. Slice thinly and serve.