Skip to main content

The Most Delicious Pork Tenderloin

For some reason I've never really made a lot of pork dishes (bacon doesn't count) because it can dry up so quickly so I've shied away.... well, for a few weeks I've been wanting to try my hand at a pork tenderloin but there was just the matter of finding a recipe that seemed like it wouldn't dry out too much, was easy to make as it was my first attempt and was overall delicious sounding. So, I searched some of my fave sites and then I happened to be reading Katie's blog and saw this recipe in the "you might also like" section.

For the most part I had everything I needed at home to try this recipe however I didn't have time to marinate it overnight so I had to adapt.

Spice Roasted Pork Loin
Ingredients:
2 lb. pork tenderloin, trimmed
1 c. orange juice (I thought I had juice but it expired so I used fresh juice which did not come to 1 cup)
1 tsp chili powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
1 tsp ground black pepper

Directions:
-In small bowl, combine chili powder, garlic powder, paprika, cumin, salt, black pepper, and toss to combine.
-Rinse pork loin and pat dry.
-Rub spice mixture into pork evenly.
-Place pork into large plastic bag and pour in orange juice.
-Remove air, seal tightly and place in fridge overnight. (As I didn't have overnight I let marinate for an hour and it still turned out well)
-Preheat oven to 450 degrees and line small baking pan.
-Roast for 15 minutes and reduce heat to 350 degrees.
-Roast until internal temperature reaches 145 degrees, about 40 minutes.
-Remove from oven, place on cutting board and cover with foil to let rest for 10 minutes.
-Carve into slices 1/2 inch thick and serve.

Comments

  1. What a great combo of spices and the addition of oranges must give it a great subtle sweetness!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it