Wednesday, May 19, 2010

Pork Tenderloin with Seasoned Rub

While cleaning out my freezer last week, I discovered a pork tenderloin I had purchased at HEB some time ago, tossed in the freezer & forgot about. For some reason, Pork Tenderloin isn't something I make very often. I'm not sure's relatively easy to make & The Hubs loves it! So when I discovered the tenderloin (and looked at the date), I thought " I'd better cook this."

I looked online for a recipe & this Pork Tenderloin with Seasoned Rub from Ellie Krieger on had great reviews. I did as many reviewers suggested & made a sauce to go with it.

The final result was YUMMY! And I'm not even a huge pork fan.

Tenderloin Ingredients

* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander (I didn't have this, so I used rosemary)
* 1 teaspoon dried thyme
* Salt
* 1 1/4 pounds pork tenderloin
* 1 tablespoon olive oil
* 2 cloves garlic, peeled & cut into thirds

Sauce Ingredients

* 2 to 3 Tbps. flour
* 1/2 cup white wine
* 1/2 cup water
* 2/3 tsp. chicken bouillon


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. This will be used as a rub to ensure the pork is well seasoned throughout.

3. 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.

4. Transfer to a plate, cover with plastic wrap & let sit for 30 min.

5. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. If garlic starts to burn, remove from pan.

6. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat.

7. Transfer meat to a roasting pan and bake for 20 minutes.

8. Remove from oven, cover with foil & let rest for 5-10 minutes.

9. While the tenderloin is baking, make your sauce. Add 2 to 3 Tbsp. flour to the pan drippings & stir with a whisk to create a roux.

10. Add white wine, water & chicken bouillon. Stir well. Let simmer for 5-7 minutes. Lower heat under pan to the lowest setting & let sit until ready to serve, stirring occasionally. If sauce gets too thick, add a bit more water.

11. To serve, slice tenderloin at a diagonal and drizzle with sauce.

My Tid-Bits:

* I didn't have coriander, so I subbed some rosemary. It was a good choice, although next time I'll only use 1/2 tsp. of rosemary.

* Meat thermometers are for the birds! Everything I read online said to cook the tenderloin until internal temp was 140. Mine never read above 128, but somehow my tenderloin was a bit dry. Just stick to cooking it for 20 minutes (or a bit less if you like it more rare).

* The sauce was DARN GOOD! You must make the sauce. If you don't have any oil left in your pan after you're done searing the tenderloin, add a tsp. or a pat of butter before adding the flour for the roux.

Now I'm off to get ready for our dinner out tonight. IT'S THE HUBS BIRTHDAY!!! Happy Birthday, honey! Love you.

And yes, I made carrot cake. :) It's not a birthday without a cake.


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