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.
Herb and Spice Crusted Pork Tenderloin