Moroccan Spiced Pork Tenderloin
Tender, juicy pork tenderloin is a cinch when you follow these simple rules. sear the meat over medium high heat to seal in the juices. Use a food thermometer and make sure you only cook the meat to 150 degrees. Let the meat rest (covered loosely with foil) for at least 5 minutes after you remove it from the oven.
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tablespoon olive oil
1-1/2 pounds pork tenderloin
Heat oven to 400 degrees.
Combine spices in a small bowl. Season pork on all sides with spice mixture.
Heat oil in 12-inch ovenproof skillet on med high heat. Sear tenderloin until brown on all sides (about 4 minutes).
Place skillet in oven, bake for 15-20 minutes or until the internal temperature of the pork reaches 145-150 degrees.
Remove from pan. Cover pork loosely with foil and let rest for 5 minutes. Slice and serve.
Serves 4
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