Spicy Dry Rub Roasted Pork Tenderloin

Massage this rub onto your pork tenderloin prior to grilling and you won't be sorry. Pork tenderloins are a great protein; they're mild, so they are a great carrier for a multitude of other flavors; they cook quickly and they're lean and healthy. Rubs really spice up the meat and make it even more tender.

Ingredients

• extra virgin olive oil  ·  2 tablespoons 
• balsamic vinegar  ·  1 tablespoon 
• flour  ·  ½ cup 
• black pepper  ·  ½ teaspoon 
• Herbie's Coriander Seed (ground)  ·  ½ teaspoon 
• Herbie's Cumin Seed (ground)  ·  ½ teaspoon 
• green chili powder  ·  1 teaspoon 
• garlic salt  ·  2 teaspoons 
• cooking oil, olive or canola  ·  2 tablespoons 
• pork tenderloins about 1½ pounds each  ·  2 
• kosher salt  ·  ¼  teaspoon 

Instructions

Trim the pork tenderloin to remove the silver skin then pat dry with paper towels.  

In separate bowl mix the garlic salt, chili powder, cumin, coriander and pepper together. 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 lightly.  Let the pork sit at room temperature for 30 to 45 minutes.

Mix the balsamic vinegar, best quality olive oil and the kosher salt and set aside.

Pre-heat an oven to 400 degrees. Place the flour on a piece of wax paper and roll the pork tenderloins in the flour to coat.  Heat the 2 Tbsp of cooking oil in a skillet, not a non stick, and sear the pork on all sides until brown. If your skillet is not large enough to accommodate the whole pork tenderloins, cut them in half.

Remove the pork to a baking pan and place in the pre-heated oven for 10 to 15 minutes or until a thermometer registers 135 for lightly pink to 145 for no pink.

Remove the tray from the oven and drizzle the balsamic and olive oil mixture over the top of the tenderloins, tent with aluminum foil and let rest for 10 minutes before cutting.

Cut into ½ inch thick slices and serve with the Chorizo Autumn Rice accompanied by Williamson Enchant Trinity GSM. See Chorizo Autumn Rice Recipe . . .  

Chef’s tip:   To orchestrate having the rice and the meat ready at the same time you need to have all the ingredients and equipment for both recipes ready before you start. Then, pre-heat the oven, sear the pork and place it on the baking pan and set aside. Then prepare the rice and at the point where you cover it and set the timer for 15 minutes, place the seared pork in the oven. Set the timer for 10 minutes and check the pork. Remove the pork when ready and let rest. At this point both the pork and the rice will be ready.