Recipe for Pork Tenderloin. By slow cooking this in the pan, after browning the meat with its spiced crust, the pork is so tender and it melts in your mouth.
550 – 700 grams Pork Tenderloin
1 1/2 Tablespoons Olive Oil
1 1/2 Tablespoons Butter
Juice from 1 Orange
1 Teaspoon Ground Ginger
1 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Mustard
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Ground Black Pepper
Mix dry ingredients 5 – 13 in a small bowl.
Rub dry ingredients mixture onto pork tenderloin. Cover all sides of the meat using all of the mixture.
In a saute pan, large enough to hold the pork tenderloin, add in the olive oil and butter. Heat over high heat until butter is melted and combined with olive oil.
Add dry rub coated pork tenderloin to hot pan and brown meat on both sides.
Reduce heat to low. Insert a meat thermometer into the thickest portion of the tenderloin and cover the pan with a fitted lid.
Continue cooking meat until the thermometer reads 65 C. (Make sure you are using a thermometer that can be left in the meat while it cooks, otherwise insert and instant read thermometer after 15 minutes of cooking to check temperature.)
It should take 15 – 20 minutes of cooking to reach that temperature. It may take 5 or 10 minutes longer depending on your stove.
Once the temperature is achieved, remove the tenderloin from the pan, set it aside and tent with foil.
Return the pan to medium high heat and add in the orange juice to the pan.
Stir to combine and cook for 5 minutes to reduce the sauce.
Slice the pork and drizzle with the pan sauce and serve.
Recipe courtesy of My Man’s Belly.