Experiments in Cooking

Pork Tenderloin with Dry Rub

Browning in a cast iron pan with garlic

In a nice bed of shishito peppers

Served with bacony collard greens

And roasted Brussels Sprouts

So so good!

And this wine made it even better 😉

For 2 logs of pork tenderloin (~2.2 lbs)

Dry rub ingredients: 

Mix together:

  • 1/2 tsp smoked paprika
  • 1/2 tsp ancho chili powder
  • 2 tsp sweet paprika
  • 3 tsp cumin (or 4 tsp seeds ground)
  • 1 tsp coriander powder (or 2 tsp seeds ground)
  • 2 tsp oregano
  • 1/2 tsp garlic
  • 1/2 tsp thyme
  • 1.5 tsp kosher salt

Fat to cook in:

  • 2 cloves garlic, minced
  • avocado oil (or other high-heat fat)

Preheat oven to 450 degrees

Heat a cast iron skillet to med-hi heat.

Add the oil and the minced garlic

When garlic starts to brown, swirl oil around and add tenderloins to pan

Sear all sides till brown, about 4-5 minutes per side.

Place in oven for 20 mins or to desired doneness.

Let rest 5 minutes before serving.

I like to toss in veggies in the same pan, or in a sheet pan on the oven while its hot. I place shishito peppers with the pork, and brussels sprouts (with more of the same rub) in the oven for 20 mins and they made great sides.



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