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.
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
How to Make It
Preheat oven to 350°.
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.
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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Tried because the spice mixture was interesting and I tend to love their warm flavors in other things. I was blown away by how delicious the pork was!! After I finished it for my dinner (eaten with a peppery arugula salad with a simple oil and vinegar dressing as well as some brown rice), I saved some for my roommate to try and when we tasted it together cold from the fridge I was blown away again by the new flavor developments! Would have made a yummy sandwich, but the meat didn't last that long---we couldn't stop ourselves from nibbling! We even jovially argued over who got to eat the last bite! Boy were we stuffed that night, but it was worth it!! Sandwich bread would have muffled its amazing flavors anyway. Beautiful!
This was very tasty and easy to prepare. However the baking time came to be more like 25 mins. instead of 15. I served this pork dish with brown rice and the Asparagus with Balsamic Tomatoes recipe of April 2011.