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