Spiced Pork Tenderloin
Transform your dinner table with this flavorful Spiced Pork Tenderloin, a dish that's both vibrant and effortless to prepare. This recipe features tender pork rubbed with a bold, aromatic spice blend of paprika, cumin, coriander, and a hint of cayenne, then seared to perfection for a smoky crust. A finishing touch of honey-lime glaze adds a tantalizing balance of sweetness and tang. With just 15 minutes of prep and a quick roast in the oven, this dish is perfect for busy weeknights or elegant entertaining. Garnish with fresh cilantro for a pop of color and serve alongside roasted vegetables or creamy mashed potatoes for a satisfying meal. This easy pork tenderloin recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Honey
- 1 tablespoon Lime juice
- 2 tablespoons (chopped, optional for garnish) Fresh cilantro
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Remove the silver skin (the thin, silvery membrane) from the pork tenderloins if it hasn't already been trimmed.
In a small bowl, combine garlic powder, onion powder, paprika, cumin, coriander, cayenne pepper, kosher salt, and black pepper. Mix well.
Pat the pork tenderloins dry with paper towels. Rub them all over with olive oil, then evenly coat with the spice mixture, pressing gently to help the spices adhere.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the pork tenderloins on all sides, about 2-3 minutes per side, until nicely browned.
In a small bowl, mix the honey and lime juice until smooth. Brush this mixture over the seared pork tenderloins.
Transfer the skillet with the pork tenderloins to the preheated oven. Roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Remove the pork tenderloins from the oven and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute for a more tender result.
Slice the pork into medallions and garnish with freshly chopped cilantro if desired. Serve warm with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 35.5 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 314 mg | 7% | |
*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.
