Roasted Pork Tenderloin
Dovetailing Tip: Use leftover pork loin to make sandwiches for Meal 5. Double the recipe as needed for leftovers.Yield: 4 (4 oz portions)
|1 teaspoon||sea salt, or to taste|
|1/2 teaspoon||freshly ground black pepper|
|1 teaspoon||Italian seasoning|
|1 teaspoon||garlic powder|
|1 teaspoon||ground coriander|
|2 tablespoons||oils (vegetable oil, avocado oil or extra light olive oil - should have a high smoke point).|
|1||pork tenderloin (about 1 1/4 lb)|
How to make Roasted Pork Tenderloin: Preheat oven to 400?F with the rack in the middle.
Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
Place in the oven and bake uncovered at 400?F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150?F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.