Recipe by Working Class Foodies
Photo credit: Flickr/Patsy
This recipe is the perfect midpoint between comfort food and highbrow cooking.
PrintSpice-Rubbed Pork Tenderloin
Ingredients
Scale
- 1 whole pork tenderloin (about 1 pound)
- 1 1/2 teaspoons fine salt
- 1 1/2 teaspoons granulated sugar or light brown sugar
- 1 teaspoon ground cumin, coriander, garlic powder, chili powder, or cayenne powder
- Freshly ground black pepper
- Olive oil as needed
- 1 cup white or red wine or beer
- 1/4 cup Meat Stock, or Water
- 1 teaspoon unsalted butter
Instructions
- Preheat the oven to 400 F.
- Trim excess fat and silver skin (tough, glossy, plasticlike tissue) from the tenderloin. Combine the salt, sugar, cumin, and pepper to taste and rub all over the tenderloin.
- Heat a film of oil in an ovenproof skillet or saute pan over medium-high heat. Sear the tenderloin on all sides, 60 to 90 seconds a side, without burning the spice rub. Transfer the skillet to the oven and roast for 20 to 25 minutes for medium-rare/medium, 25 to 30 minutes for well-done.
- Transfer the tenderloin to a cutting board and let rest for 15 to 30 minutes.
- Put the skillet back over medium heat and deglaze with the wine and stock, scraping up all the browned bits. When the liquid has reduced by at least half, stir in the butter to give it a nice sheen. Remove from the heat.
- Slice the tenderloin into 1/2-inch-thick medallions and serve, drizzled with the pan juice.