How to Make Spiced Pork Tenderloin
I am so excited about this brand new Spiced Pork Tenderloin. It’s one of those simple recipes that just creates magic on a plate. I’m thrilled to be working with Spice House spices to bring you this recipe. I can’t wait for you to get cooking! This is going to become a staple for weeknight eating in no time.
How to make a Pork Tenderloin
Often times, you will see recipes for grilling pork tenderloin, but for this recipe, we decided to sear it in a pan and finish it in the oven. It makes it a year round recipe that you can pair with your favorite sides and in season vegetables!
When searing the pork, you want to get a nice crust on each side. It should only take about a minute per side, but remember the pork has four sides! We want to make sure every bit of the tenderloin has a lovely crust before it goes in the oven.
Now, gone are the days when pork needed to be cooked until it was completely white. We can absolutely enjoy a juicy pork tenderloin with a lovely bit of pink in it! We cooked ours in the oven for about 11 minutes, which was the perfect amount of doneness for me. Of course, cook it to the temperature you feel most comfortable eating! If you’d like it more well done, you can cook it 4 additional minutes.
What spices to use
I have absolutely fallen in love with Spice House. They have a storefront in Chicago, and I visited there to show you all just how beautiful it is. From their own blends to every salt you could think of to beautiful spices from around the world, they have everything.
For this pork tenderloin, we used the Sumac, Smoked Paprika, Aleppo Pepper, and Granulated Garlic. If you’ve been following along for a while, you know how much I love sumac. I feel so inspired by Middle Eastern cuisine, and I love using these fantastic spices and flavors to created these inspired dishes.
What I love most about Spice House is that the spices are as fresh as you can get. They source from around the world, and they take no shortcuts to get us the best possible flavors in our food. They have four storefronts in the midwest, but they also ship all over via their online shop! I’m pretty much in love with them and I might just be making a weekly trip after the farmer’s market!
What to serve with Pork Tenderloin
You can really mix it up however you’d like with your Pork Tenderloin! I served it with rice, which was totally delicious, but it would also be lovely with sautéed greens, salad, or roasted vegetables. The pork itself is Whole30, so you can always serve it with Whole30 sides if you’re on the program! Keep an eye out this week, because I am going to share two more of my favorite ways to enjoy this pork tenderloin. You aren’t going to want to miss it!
If you make our Spiced Pork Tenderloin, be sure to rate and review it below! If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!Print
How to Make Spiced Pork Tenderloin
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
This Spiced Pork Tenderloin is perfect for a quick, easy and delicious weeknight meal. Not to mention, it makes the best leftovers!
For the Pork Tenderloin*:
1 tablespoon sumac
1 tablespoon smoked or hot paprika
½ tablespoon Aleppo pepper
½ tablespoon granulated garlic
2 teaspoons kosher salt
3 tablespoons extra virgin olive oil, divided
1 to 1.25 pound pork tenderloin
For the rice:
4 cups cooked white rice
3 tablespoons butter, divided
4 tablespoons olive oil, divided
1 cup onion, chopped
1 cup carrots, chopped
3 cloves of garlic, pressed
½ cup frozen peas (or garnish with chopped fresh parsley)
Make the Pork Tenderloin:
Preheat oven to 400°F.
In a small bowl, combine the sumac, paprika, Aleppo pepper, granulated garlic, and salt. Stir in 2 tablespoons of olive oil to create a paste. Stir well to combine.
In a large bowl, add the pork tenderloin. Using your hands, spread the whole spice mixture over the pork tenderloin to coat completely. Set aside.
In a heavy oven proof skillet over medium high heat, heat 1 tablespoon of olive oil.
Once the oil is hot, add the pork tenderloin and sear each side for 1 minute, making sure you rotate and sear the pork tenderloin for 4 minutes total. Don’t be afraid if the spices brown. This will create a nice crust for the pork.
Put in the oven and cook for 11 more minutes, for a total cooking time of 15 minutes (on stove and in the oven). Note: If you want your pork to be more well done, cook in the oven for an additional 4 minutes.
Remove and transfer to a wooden board and loosely cover with aluminum foil to let it rest for 10 minutes.
Slice and serve with your favorite side dishes, such as steamed or sautéed broccolini, mashed potatoes or even this fabulous rice. Recipe below.
This pork recipe is also great for sandwiches or as protein in a salad.
Make the Rice:
In a nonstick saucepan, add the rice and cook according to the package. If you are cooking your rice with water, add a tablespoon of butter and a big pinch of salt once the water comes to a boil and continue cooking.
As the rice is cooking, heat 2 tablespoons of olive oil in a nonstick frying pan over medium heat. Add the carrots and onions and cook until softened, 5 to 7 minutes. While sautéing, add a pinch of salt. Add garlic and cook one more minute. Set aside.
Once the rice is cooked, stir the carrots and onions and 2 tablespoons butter into the rice. Add the frozen peas (or parsley if you prefer) and stir to combine.
*If you prefer to use chicken, swap the pork for two boneless, skinless chicken breasts, tenderloins removed. Rub the spice on as instructed with the pork but skip the pan searing. Bake the chicken at 400F for 18 to 20 minutes. As with the pork, rest before slicing.
Keywords: spiced pork tenderloin, pork tenderloin
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This was excellent! Thank you for inspiring me to pull out my sumac (also my fave) and Aleppo pepper! And this rice? I mean…such flavor profile! Loved it all!
I already rated it 5 stars because I KNOW it’s going to be amazing-just pulled a tenderloin out of my freezer for tonight & I might even have Sumac in my pantry-although if I’m not sure it’s probably time to buy a new one!!
Just made this tonight-it couldn’t be easier or more delicious! I pulled mine out at 145 & let it rest for 5 minutes. It was perfect. I put the spice mix on and chilled it for a few hours before searing it. This will be a regular at our table!
Delicious! Made the pork with the rice and served with brocolli. Didn’t have all the spices on hand so used a blend of sumac, thyme, marjoram, smoked paprika, garlic powder and salt.