Spiced Pork Tenderloin
Quick spiced pork tenderloin with a zesty crust and veggie rice. Ready in about 35 minutes. Great for weeknights and leftovers.
This Spiced Pork Tenderloin is perfect for a quick, easy and delicious weeknight meal. Not to mention, it makes the best leftovers!
This recipe is courtesy of our friend Teri Turner aka nocrumbsleft.
- Make a spice paste with sumac, smoked hot paprika, Aleppo pepper, garlic, salt and olive oil; rub on pork and sear before roasting.
- Cook pork at 400°F: sear 4 minutes total, roast 11 minutes, then rest 10 minutes. Use a thermometer to confirm doneness.
- Serve with the buttery carrot and pea rice or swap pork for chicken. Leftovers keep well for meals and sandwiches.
Spices
Featured in this Recipe
Preparation Instructions:
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.
thespicehouse.com
More About This Recipe
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.
Frequently Asked Questions
How long do I cook the pork tenderloin?
Sear the pork 1 minute per side, rotating to total about 4 minutes, then roast at 400°F for 11 minutes. Rest the meat 10 minutes before slicing. That timing gives a medium result. For a more well done pork, add about 4 minutes in the oven. The safest method is to use an instant-read thermometer and remove the pork at 145°F, then rest.
Can I use chicken instead of pork?
Yes. Use two boneless, skinless chicken breasts, remove tenderloins, rub with the same spice paste, and bake at 400°F for 18 to 20 minutes. Let the chicken rest before slicing. The recipe suggests skipping the pan sear for chicken, but you can sear if you prefer extra color.
Do I have to sear the pork first?
Searing is recommended. It creates a brown crust and deeper flavor from the spices. If you skip searing to save time, increase the oven time by a few minutes and expect less surface browning.
How should I store and reheat leftovers?
Refrigerate cooked pork and rice in airtight containers for 3 to 4 days. Freeze for up to 2 to 3 months. To reheat, warm gently in a 275 to 300°F oven covered for 10 to 15 minutes, heat in a skillet over medium-low, or microwave in short bursts to avoid drying.
What are good substitutes for sumac and Aleppo pepper?
If you do not have sumac, use lemon zest plus a pinch of salt or a splash of lemon juice for tang. For Aleppo pepper, use crushed red pepper flakes or a mix of sweet paprika with a small pinch of cayenne for heat. Adjust amounts to taste.
Can I make the rice ahead of time?
Yes. Day-old or leftover rice works well. Reheat the rice and then stir in the sautéed carrots, onions, butter and peas. If using raw rice, cook it first and then fold in the cooked vegetables and butter as the recipe directs.
How should I slice the tenderloin for the best texture?
After resting 10 minutes, slice the pork across the grain into even 1/4 inch to 1/2 inch pieces. Slicing against the grain keeps the meat tender and easy to eat.
How many servings and total time should I expect?
A 1 to 1.25 pound pork tenderloin serves about 2 to 4 people depending on portions. Total cook and prep time is roughly 30 to 40 minutes, including resting and rice preparation.
How long do I cook the pork tenderloin?
Sear the pork 1 minute per side, rotating to total about 4 minutes, then roast at 400°F for 11 minutes. Rest the meat 10 minutes before slicing. That timing gives a medium result. For a more well done pork, add about 4 minutes in the oven. The safest method is to use an instant-read thermometer and remove the pork at 145°F, then rest.
Can I use chicken instead of pork?
Yes. Use two boneless, skinless chicken breasts, remove tenderloins, rub with the same spice paste, and bake at 400°F for 18 to 20 minutes. Let the chicken rest before slicing. The recipe suggests skipping the pan sear for chicken, but you can sear if you prefer extra color.
Do I have to sear the pork first?
Searing is recommended. It creates a brown crust and deeper flavor from the spices. If you skip searing to save time, increase the oven time by a few minutes and expect less surface browning.
How should I store and reheat leftovers?
Refrigerate cooked pork and rice in airtight containers for 3 to 4 days. Freeze for up to 2 to 3 months. To reheat, warm gently in a 275 to 300°F oven covered for 10 to 15 minutes, heat in a skillet over medium-low, or microwave in short bursts to avoid drying.
What are good substitutes for sumac and Aleppo pepper?
If you do not have sumac, use lemon zest plus a pinch of salt or a splash of lemon juice for tang. For Aleppo pepper, use crushed red pepper flakes or a mix of sweet paprika with a small pinch of cayenne for heat. Adjust amounts to taste.
Can I make the rice ahead of time?
Yes. Day-old or leftover rice works well. Reheat the rice and then stir in the sautéed carrots, onions, butter and peas. If using raw rice, cook it first and then fold in the cooked vegetables and butter as the recipe directs.
How should I slice the tenderloin for the best texture?
After resting 10 minutes, slice the pork across the grain into even 1/4 inch to 1/2 inch pieces. Slicing against the grain keeps the meat tender and easy to eat.
How many servings and total time should I expect?
A 1 to 1.25 pound pork tenderloin serves about 2 to 4 people depending on portions. Total cook and prep time is roughly 30 to 40 minutes, including resting and rice preparation.
The pork was delicious! The only change I made was using regular smoked paprika instead of the hot. The crust that developed added a great flavor to otherwise mild flavored tenderloin. The rice was a hit, also. Thanks for the great recipes!