Written by More often than not, when we have pork, we simply have a large pork shoulder slow cooked and shredded or a huge rack of ribs. I love to make our barbecue sauce for it or add it to salads with a basic dressing of olive oil and balsamic vinegar. Sometimes, though, I like to change it up.
This recipe is a wonderful way to make a meal that is packed with flavor. It simply requires a little planning because it’s best to let the pork and spices sit overnight. I think it’s perfect for a dinner party on the weekend. We hope you enjoy this savory and juicy pork tenderloin recipe.
Ingredients
1-lb pork tenderloin
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp mustard seeds
1/4 tsp smoked paprika
2 Tbsp extra virgin olive oil
2 garlic cloves peeled, crushed and roughly chopped
1/2 tsp lemon zest
Method
Coarsely grind the salt, pepper, coriander, red pepper, oregano, mustard and smoked paprika together with mortar and pestle.
Warm oil in small sauce pan over low heat. Add garlic and sauté until fragrant and lightly golden, for about 4 minutes. Turn off heat and stir in the lemon zest and spice mixture. Set aside to cool.
Rub marinade all over pork tenderloins. Tightly wrap in plastic and refrigerate for at least 8 hours, preferably overnight.
Bring pork to room temperature for about 1 hour.
Preheat the oven to 400° F. Unwrap the pork and set inside a roasting pan. Roast for 20 minutes. Flip the pork loin and roast for another 10 to 15 minutes, until the inner temperature is 150° F.
Rest on a cutting board for 10 minutes before slicing. Serve with your favorite veggies, such as oven roasted brussels sprouts.
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Pork Tenderloin Al'Diavolo
Ingredients
1-lb pork tenderloin
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp ground coriander
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp mustard seeds
1/4 tsp smoked paprika
2 Tbsp extra virgin olive oil
2 garlic cloves peeled, crushed and roughly chopped
1/2 tsp lemon zest
Method
1. Coarsely grind the salt, pepper, coriander, red pepper, oregano, mustard and smoked paprika together with mortar and pestle.
2. Warm oil in small sauce pan over low heat. Add garlic and sauté until fragrant and lightly golden, for about 4 minutes. Turn off heat and stir in the lemon zest and spice mixture. Set aside to cool.
3. Rub marinade all over pork tenderloins. Tightly wrap in plastic and refrigerate for at least 8 hours, preferably overnight.
4. Bring pork to room temperature for about 1 hour.
5. Preheat the oven to 400° F. Unwrap the pork and set inside a roasting pan. Roast for 20 minutes. Flip the pork loin and roast for another 10 to 15 minutes, until the inner temperature is 150° F.
6. Rest on a cutting board for 10 minutes before slicing. Serve with your favorite veggies, such as oven roasted brussels sprouts.
that paleo couple 