Here’s a recipe for a spiced tenderloin that turned out tasting a little bit like a South Asian Christmas dinner. If you prefer less of a smoky flavor, knock out half or so of the cardamom and cumin and it will taste more traditional.
Spice Rub (all of these spices are dried and in powder form):
- 1 tbsp ginger
- half tsp nutmeg
- 1 tsp allspice
- half tsp cardamom
- half tsp cumin
- 1 tsp cinnamon
- 1 tsp cloves
Mix all of the ingredients above for the spice rub and massage a tablespoon of it over a 3 pound pork tenderloin the night before cooking. If you buy a more normal sized tenderloin (usually around a pound or so) you can either store the rest of the spice rub for another time or just use about half a tablespoon. Make sure the spice rub isn’t caked on the tenderloin, it’s just needs to be lightly added and then rubbed in.
When it’s time to cook, set the meat out about a half hour before hand so that it adjusts to room temperature.
Heat a large skillet over high heat with a tablespoon or two of olive oil in the bottom. Once the oil is hot, sear each side of the meat for about 30 seconds.
Then, transfer to a roasting rack and cook in a 375 degree oven until a meat thermometer reaches 155-160 degrees (the meat will continue to cook once it’s taken out and will reach 165 degrees). My three and a half pound tenderloin took about 45 minutes in the oven to finish.
Remove the roast, cover with foil and let it sit for 10 minutes before cutting. Enjoy!