- 2 One-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
- 1/2 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.
