Ingredients

How to make it

  • 1. In separate bowl mix dry ingredients such as oregano, cumin, coriander and thyme. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout.
  • 2. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
  • 3. In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and sauté, stirring, for 1 minute. Put tenderloin in the pan and cook for about 8-10 minutes, searing each side using tongs to turn the meat often.
  • 4. Check the internal temp. You want it at 165° F. (75° C). Cook a bit more if necessary.
  • 5. Alternately, you can just sear the tenderloin on all sides on the stovetop and then transfer it to a roasting pan and bake in a preheated oven at 450° F. (230° C) for about 20 minutes, until the internal temp reaches 165° F. (75° C).

Reviews & Comments 2

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    " It was excellent "
    NadineM ate it and said...
    Oct 3/16 we had this wonderful recipe for dinner last night. Was full of great flavour. I roasted in the oven with assorted veggies that I used as the trivet. Will be making again. Thank you Brenda for suggesting the recipe and thank you Elgourmand2 for sharing this wonderful recipe.
    IMI review
    Pork Tenderloin With Seasoned Rub
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  • reviews 3 years ago
    Gaspesiangal's review in IMI 4/25/16
    Pork Tenderloin With Seasoned Rub
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    " It was excellent "
    gaspesiangal ate it and said...
    When I first looked at this recipe I thought that the amount of herbs would overwhelm the pork but I was so wrong. The pork is bursting with flavour but none of the herbs overpowers each other or the pork. My pork was very long and wouldn't fit into any of my pans so I had to cut it in half. After searing I cooked it in the oven @400º for exactly 10 minutes. I like our pork a littler rare so I pulled it at 140º and let it rest for 10 minutes before carving.Tasty, easy and fast, what more can I ask for.
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    " It was excellent "
    gaspesiangal ate it and said...
    Sounds wonderful. I might add another clove of garlic, one can never have too much garlic.
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