Recipe Details

Southwest-Spiced Roast Pork Tenderloin

Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pork tenderloin, about 1 pound
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons brown sugar
1 1/2 teaspoons sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper

Cooking Directions

In small bowl, stir together paprika, salt, brown sugar, sugar, chili powder, ground cumin and black pepper until thoroughly blended. Makes 1/4 cup.

Heat oven to 425 degrees F. Season tenderloin with 2 tablespoons rub. Place tenderloin in shallow pan and roast for 20-27 minutes, until internal temperature reads 145F. Remove pork from oven and let rest 5 minutes. Slice tenderloin to serve.

Serves 4

Serving Suggestions

This recipe was developed by Chef Susan Goss of the West Town Tavern restaurant in Chicago. Serve with mixed greens salad, Mexi-corn, and warmed rolls.

Nutrition Information

Calories: 135 calories
Protein: 23 grams
Fat: 4 grams
Sodium: 487 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 2 grams
Carbohydrates: 3 grams
Fiber: 1 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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Easy to make!
by anonymous 06/30/2013
Great flavor!

Love it!
by anonymous 11/18/2012
 My family enjoys this every time I make it. So fast and easy.

Intense flavor
by anonymous 11/06/2011
I would highly recommend this recipe to anyone who enjoys their pork a little spicy. Be inspired and eat more pork!

great taste
by Rudy C 06/08/2010
very good