Spice-Rubbed Pork Tenderloin

Photo: Randy Mayor; Styling: Rose Nguyen

Allspice, nutmeg, and cinnamon combination often found in cold-weather baked goods accents the savory rub mixture. Turn the pork frequently in the pan so the spices don't burn and grow bitter. The rub also works well with heritage pork like Duroc or Berkshire. If you don't have whole allspice berries, preground allspice will work.

Yield: 4 servings (serving size: 3 ounces pork)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 166
  • Fat: 6.3g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 24g
  • Carbohydrate: 2.1g
  • Fiber: 0.5g
  • Cholesterol: 74mg
  • Iron: 1.7mg
  • Sodium: 352mg
  • Calcium: 13mg

Ingredients

  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 teaspoons olive oil

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
  3. 3. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.
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