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:
- 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.