It was about time I shared this recipe with you. Besides the fact that it has been sitting on this blog for over a week, almost ready to be posted, I’ve been meaning to share it for almost a year! When I posted the recipe for THIS delicious chimichurri sauce, I was supposed to do the second part to feature this juicy, tender & flavorful pork tenderloin. For one reason or another I kept postponing it… don’t ask me why but it may or may not have something to do with procrastination
I got hooked on pork tenderloin about two years ago and haven’t stopped cooking it at least once a month since then.What took me so long to make it part of my repertoire? I don’t know! Maybe I had it before but didn’t pay any attention?The lean cut fits my healthy lifestyle perfectly and it only needs spices and a little olive oil.
Since pork tenderloin is so lean, the secret to keeping it juicy is to always sear it on all sides first. Remove the silver lining that covers the loin, rub it with the seasoning and throw it into a hot pan. Sear all sides until golden and crispy. WARNING: your kitchen will smell so delicious while searing and it will drive you crazy (in a good way of course)! Finishing the cooking on the grill adds an additional depth of flavors only a grill can provide.
- 2½ tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Pork Loin
- 1¼ pounds pork tenderloin
- 2 Tablespoons extra virgin olive oil
- Combine all rub ingredients thoroughly. Yield: ⅔ cup
- Pork Tenderloin
- Sprinkle the rub over the tenderloin, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
- Prepare grill for indirect heat.
- In a large skillet over medium-high heat, add the olive oil.
- When the skillet is hot add the tenderloin and cook for about 12 minutes, searing each side.
- Transfer the pork to hot grill, covered, over indirect heat for 25-30 minutes, turning occasionally.
- It will be ready when a meat thermometer reads 160°.
- Let stand for 5 minutes before slicing.