Pork Tenderloin with Seasoned Rub

By Addie

While cleaning out my freezer last week, I discovered a pork tenderloin I had purchased at HEB some time ago, tossed in the freezer & forgot about. For some reason, Pork Tenderloin isn't something I make very often. I'm not sure why...it's relatively easy to make & The Hubs loves it! So when I discovered the tenderloin (and looked at the date), I thought " I'd better cook this."

I looked online for a recipe & this Pork Tenderloin with Seasoned Rub from Ellie Krieger on Foodnetwork.com had great reviews. I did as many reviewers suggested & made a sauce to go with it.

The final result was YUMMY! And I'm not even a huge pork fan.

Ingredients

• SAUCE:
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• Salt
• 1 1/4 pounds pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• ............................
• 2-3 Tablespoon flour
• 1/2 cup white wine
• 1/2 cup water
• 2/3 teaspoon chicken bouillon

Details

Servings 4
Preparation time 5mins
Cooking time 35mins
Adapted from keyingredient.com

Preparation

Step 1

Preheat the oven to 450 degrees F.

In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. Transfer to a plate, cover with plastic wrap and let sit for 30 minutes.

In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Remove from oven, cover with foil and let rest for 5-10 minutes.
........................................

While the tenderloin is baking, make your sauce. Add 2 to 3 Tbsp. flour to the pan drippings & stir with a whisk to create a roux.

Add white wine, water & chicken bouillon. Stir well. Let simmer for 5-7 minutes. Lower heat under pan to the lowest setting & let sit until ready to serve, stirring occasionally. If sauce gets too thick, add a bit more water.

To serve, slice tenderloin at a diagonal and drizzle with sauce.
........................................


My Tid-Bits:

* I didn't have coriander, so I subbed some rosemary. It was a good choice, although next time I'll only use 1/2 tsp. of rosemary.

* Meat thermometers are for the birds! Everything I read online said to cook the tenderloin until internal temp was 140. Mine never read above 128, but somehow my tenderloin was a bit dry. Just stick to cooking it for 20 minutes (or a bit less if you like it more rare).

* The sauce was DARN GOOD! You must make the sauce. If you don't have any oil left in your pan after you're done searing the tenderloin, add a tsp. or a pat of butter before adding the flour for the roux.