Spice Encrusted Pork Tenderloin
Elevate your dinner table with this irresistible Spice Encrusted Pork Tenderloin, a dish that combines bold flavors with simple preparation. Featuring a succulent pork tenderloin coated in a vibrant blend of spices like paprika, cumin, and coriander, this recipe creates a perfectly seasoned crust while locking in tender, juicy goodness. A quick sear in olive oil adds a golden, caramelized exterior before the tenderloin roasts to perfection in the oven. Ready in just 40 minutes, this dish is ideal for busy weeknights or special occasions. Garnish with fresh parsley for a pop of color and serve alongside your favorite sides to impress family and friends with its unbeatable taste. Easy to make, packed with smoky, spiced flavor, and naturally gluten-free, this recipe is a true crowd-pleaser.
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Recipe Information
Ingredients
- 1 piece (about 1.5 pounds) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons, chopped (optional) Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Remove any silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, mix together the kosher salt, black pepper, paprika, ground cumin, ground coriander, garlic powder, onion powder, and cayenne pepper.
Rub the pork tenderloin with 1 tablespoon of olive oil, ensuring it is evenly coated.
Sprinkle the spice mixture over the tenderloin, pressing it gently so the spices adhere evenly.
Heat a large oven-safe skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
Once the oil is shimmering, add the pork tenderloin to the skillet. Sear it for 1-2 minutes on each side, until a golden-brown crust forms.
Transfer the skillet to the preheated oven and roast the tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Remove the pork from the skillet and let it rest on a cutting board for 5-10 minutes to keep the juices intact.
Slice the pork tenderloin into medallions, garnish with chopped fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.4 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 99 mg | 8% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3326 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
