- One pork tenderloin – remove silver skin, rinse, pat dry with paper towels
- Ground cumin
- garlic powder
- ground curry
- ground oregano
- dried rosemary
- Salt & pepper
All right – heat your oven to 345 degrees. On a big cutting board liberally sprinkle about a tablespoon of garlic powder, 1/4 teaspoon of curry and 1/2 tablespoon of everything else and mix it all up to make a rub — then roll your tenderloin in the savory goodness!
In a large skillet – put about 3 tablespoons of good olive oil and get the skillet very hot. Once it’s sizzling, you’re going to sear your tenderloin on all sides. Use tongs to move it around- not a fork – you don’t want to pierce the meat. You’ll even want to hold it upright and make sure you sear the ends of it! Once it’s nice an golden on all sides put on a cooking sheet or shallow roasting pan and put in the oven to roast for 40 minutes. NO LONGER! Take out and let your roast rest at 10 minutes before slicing into medallions.
Into your searing skillet, add 2 tablespoons butter, 1/4 cup of white wine and splash of lemon juice to the drippings and simmer until you get all that good stuff off the bottom of the pan and then set aside. Great to garnish your tenderloin!
We like to serve over a bed of pasta or with jasmine rice!
Great for family dinner or dinner party!
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