I’m not much of a carnivore, but this pork is delicious and it’s all because of the dry rub. Highly recommended! (Original courtesy of the Food Network)
The following dry rub is for a 1 1/4 lb pork tenderloin, multiple according to pound.
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried thyme
- salt to taste
Directions: Mix ingredients together and rub into pork. Be liberal when covering the pork. This makes a great herb crust.
For the cooking of a 1 1/2 lb pork tenderloin, proceed as follows:
- Preheat oven to 450ºF.
- Heat a large skillet over medium-high and add 1 Tbsp olive oil.
- When the oil is heated, add 1 tsp minced garlic and saute for about 1 minute.
- Sear the tenderloin on all sides. This will take about 10 minutes.
- Transfer meat to a roasting pan and bake. Start checking the meat temperature after 20 minutes. The temperature should be 145ºF for medium rare. Remove from over 5º before desired temperature as the meat will continue to cook.