Herb and Spice Crusted Pork Tenderloin - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Herb and Spice Crusted Pork Tenderloin



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    2 – 1 pound pork tenderloins trimmed of the silver skin
    2 tablespoons kosher salt
    1 tablespoon smoked paprika
    1 teaspoon paprika
    2 teaspoon ground cumin
    1 teaspoon oregano
    1 teaspoon onion powder
    ½ teaspoon black pepper
    1 tablespoon oil

    In a mixing bowl combine kosher salt, smoked paprika, paprika, cumin, oregano, onion, and black pepper. 
    Place the tenderloin in the bowl one at a time and coat well with the herb and spice mix.
    Place on a plate and repeat with the other tenderloin.
    Heat the oil over medium low heat in a pan large enough to fit both tenderloins.
    Place the tenderloins in the pan and cook slowly over medium low heat turning every 1-2 minutes.
    Cook for 12-15 minutes or until the internal temperature is 145 degrees on an instant read thermometer.
    Take out of pan and place on a clean plate and let rest in a warm area for 10 minutes before you slice.
    Serve with arugula salad with shaved parmesan cheese and your favorite dressing.