Pork tenderloins are so easy to cook and they cook very quickly, as well. So I often turn to pork tenderloin when I don’t want to spend too much time in the kitchen. The key to cooking this cut of meat is to not overcook it. Tenderloins can get dry and tough very quickly, so pay close attention to the temperature of the meat as it cooks. You could serve this pork with salsa or perhaps fruit chutney, but it’s delicious without any sauce or accompaniments at all. The leftovers make for delicious pork tacos.
- 1 1/2 to 2 lbs. boneless pork tenderloin or pork loin roast
- 1 Tbsp ancho chile powder (available in Latin markets) – if you can’t find ancho you could substitute New Mexico chile powder
- 2 tsp. kosher salt
- 2 tsp. paprika
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tsp. cayenne pepper
- 2 Tbsp olive or canola oil
- Combine all of the ground spices in a small bowl. Stir the spices to mix well.
- Generously rub the pork with the olive oil and then spread the chili spice mixture all over the pork. Refrigerate the pork for a minimum of two hours, but preferably overnight.
- Preheat the oven to 425 degrees F.
- Place the chile-rubbed pork onto a metal rack in a roasting pan. Put the pork into the oven and immediately reduce the temperature to 375 degrees F.
- Roast the pork until the internal temperature in the thickest part of the loin registers 150 degrees F. This can take anywhere from a half-hour to an hour, depending upon the size of the tenderloin or loin roast.
- Take the pork out of the oven and place it on a cutting board. Cover with aluminum foil and allow the pork to rest for 5 to 10 minutes before carving. Slice the pork into medallions and serve.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.